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Chicken and Vegetable Pot Pies with Cream Cheese Crust Recipe

Chicken and Vegetable Pot Pies with Cream Cheese Crust Recipe

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Chicken and Vegetable Pot Pies with Cream Cheese Crust

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Ingredients

Count

Nutrition

7998

Calories

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Ingredients:

Serving

2 1/2 cups all purpose flour
1/2 tsp salt
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
1 8- oz package cream cheese, cut into pieces, room temperature
1 3 1/2- lb whole chicken
12 cups water
2 large onions, quartered
2 large carrots, coarsely chopped
1 large leek, sliced
12 small thyme sprigs
1 bay leaf
3 tbsp olive oil
2 red bell peppers , cut into strips
1 large onion, chopped
8 oz shiitake mushrooms, stemmed, caps sliced
4 oz green beans , boiled 1 minute , cut into 1-inch pieces
3/4 cup chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1 tbsp chopped rosemary
1/2 cup (1 stick) unsalted butter
1/2 cup plus 2 tbsp all purpose flour
1 cup milk
1/4 cup whipping cream
4 1/2 tsp beef base
1 egg, beaten to blend (for glaze)

Directions:

For crust: Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling.
For chicken: Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.
For filling and assembly: Heat 1 tablespoon oil in large skillet over medium heat. Add peppers and onion; cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; sauté until just brown, about 4 minutes. Add to bowl with chicken; mix in next 4 ingredients.
Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk, cream and beef base; bring to boil. Season sauce with salt and pepper. Stir 3 cups sauce into chicken mixture (reserve remaining sauce for another use).
Cut prepared dough crosswise into 6 equal pieces. Roll out pieces to 7-inch rounds on lightly floured surface. Divide filling among six 2-cup soufflé dishes. Cover each dish with 1 dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 350°F. Brush top of each dough round with egg glaze; cut 3 slits in each for steam to escape. Bake pies until crust is golden brown and filling is heated through, about 45 minutes.
*Sold at specialty foods stores and in the soup section of many supermarkets

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7997.97 Kcal (33486 kJ)
Calories from fat	4704.83 Kcal
		% Daily Value*
Total Fat	522.76g	804%
Cholesterol	2244.31mg	748%
Sodium	4336.47mg	181%
Potassium	7651.87mg	163%
Total Carbs	429.99g	143%
Sugars	67.29g	269%
Dietary Fiber	44.16g	177%
Protein	373.05g	746%
Vitamin C	412.6mg	688%
Vitamin A	9.1mg	302%
Iron	126.4mg	702%
Calcium	1445.2mg	145%

Amount Per 100 g
Calories	113.11 Kcal (474 kJ)
Calories from fat	66.54 Kcal
		% Daily Value*
Total Fat	7.39g	804%
Cholesterol	31.74mg	748%
Sodium	61.33mg	181%
Potassium	108.22mg	163%
Total Carbs	6.08g	143%
Sugars	0.95g	269%
Dietary Fiber	0.62g	177%
Protein	5.28g	746%
Vitamin C	5.8mg	688%
Vitamin A	0.1mg	302%
Iron	1.8mg	702%
Calcium	20.4mg	145%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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