Individual Chicken Pot Pies

By akselden

Ingredients

• 1 1/2 cups flour
• 1/2 tsp. salt
• 8 Tbs. chilled unsalted butter
• 4 oz. cream cheese
• 1 Tbs. water
• 4 cups chicken stock
• 1/2 lb. carrots, peeled and cut thin. 1/2 lb. large mushroom caps, quartered.
• 1/2 cup heavy cream
• 3 cups diced, cooked Chicken
• 1/4 cup chopped fresh parsley

Preparation

Step 1

To make pastry:
Toss together 1 1/2 cups flour and 1/2 tsp. salt. Add 8 Tbs. chilled unsalted butter and 4 oz. cream cheese, both cut in bits. Blend until mixture resembles coarse crumbs. Add 1 Tbs. water and stir with a fork. Add up to 1 Tbs. more water to make a cohesive dough. Pat into a smooth cake; wrap and chill 1 hour. To make filling: Bring 4 cups chicken stock to a boil in a large saucepan. Add 1/2 lb. carrots, peeled and cut thin and 1/2 lb. large mushroom caps, quartered. Cover and simmer 15 min until vegetables are tender.
Remove vegetables with slotted spoon; set aside. Strain stock into a 4-cup measure; if necessary. add water to make 4 cups. Return saucepan to heat. Melt 4 oz. unsalted butter then add 2/3 cup flour. Cook and stir 2 min. Add stock and bring to a boil whisking constantly. Reduce heat. add 1/2 cup heavy cream and simmer 2 min. Stir in 3 cups diced, cooked Chicken and the cooked vegetables. Add 1/4 cup chopped fresh parsley and season with salt and pepper. Divide among four dishes. Preheat oven to 425°. Roll out pastry on floured surface and cut 4 ovals l" larger than top of dishes. Lay pastry over filling,then flute the edge. Cut vents in top.
Place on baking sheet and bake 20-25 min.until browned and bubbling. Serves 4