Chicken and Vegetable Pot Pies with Cream Cheese Crust

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