All Sold-Out Chicken Pot Pies

By Tamipri

Ingredients

• Filling:
• 3 Tb. unsalted butter
• 1 medium yellow onion, chopped
• 1 large russet potato, peeled and diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 8 oz. button mushrooms, sliced
• 1/2 tsp. crushed red pepper flakes
• salt and freshly ground black pepper
• 1 purchased cooked rotisserie chicken, `or 1 whole stewed chicken, cooled
• 8 oz. fresh green beans, cut into 1" pieces (opt.)
• 1 (8 oz.) pkg. frozen green peas, opt.
• Cream Sauce:
• 1/2 c. (1 stick) unsalted butter
• 1 c. flour
• 2 1/2 c. chicken stock, preferably homemade
• 1/2 c. heavy whipping cream, opt.
• dash hot pepper sauce, such as Tabasco
• salt and freshly ground white pepper
• Crust:
• 1 c. (2 sticks) chilled unsalted butter
• 3 c. flour
• 10 oz. chilled cream cheese
• 1 tsp. salt
• 1/4 tsp. freshly ground white pepper
• 1 large egg

Details

Servings 6
Adapted from rufenacht.com

Preparation

Step 1

TO MAKE THE FILLING: Melt the butter in a large saute pan set over medium heat. Add the onion and potato; saute for 5 minutes. Add the garlic, bell pepper, and mushrooms and saute about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste. When the vegetables are sauteing, skin the chicken, pull the meat off the bones, and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, un til the beans are tender. Drain thoroughly. Stir the beans, peas, and chicken into the vegetable miture. Set the filling aside.

TO MAKE THE CREAM SAUCE: Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the auce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill the individual 1 1/4-cup capacity oven-safe bowls 3/4 of the way to the top with the creamed chicken filling.

TO MAKE THE CRUST: Preheat the oven to 375 degrees. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt and white pepper. Continue pulsing just until the dough forms a ball. Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4" thickness. Measure the diameter of the pot pie bowls (most are around 4" across) and cut out dough rounds that are 1 1/2" larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20-25 minutes, until golden brown. Serve immediately.

Variations:: Other vegetables can also be added such as diced carrots, sliced celery, cut-up asparagus spears, or sliced wild mushrooms. Just add them to the saute mix and enjoy.

These pot pies will keep frozen for 2-3 weeks (doubled wrapped). Remove from freezer and bake at 350 degrees for about 30 minutes.