Chicken and Vegetable Pot Pies with Cream Cheese Crust

Ingredients

• 4 ounces green beans
• 2 ½ cups all purpose flour
• 1 large onion
• 8 ounces shiitake mushrooms
• 12 cups water
• 12 small thyme sprigs
• 3 tablespoons olive oil
• + 18 more ingredients
• • ½ cup unsalted butter
  • 2 large carrots
  • 1 3 1/2-pound whole chicken
  • 10 tablespoons all-purpose flour
  • 1 tablespoon rosemary
  • 2 red bell peppers
  • 2 large onions
  • 1 cup unsalted butter
  • 1 large leek
  • ¼ cup whipping cream
  • ½ teaspoon salt
  • ¾ cup green onions
  • 1 egg
  • 1 bay leaf
  • 1 8-ounce package cream cheese
  • 1 cup milk
  • ½ cup oil-packed sun-dried tomatoes
  • 4 ½ teaspoons beef base or other concentrated beef-flavored broth

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. Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer...

View full recipe at Epicurious