Chicken and Vegetable Pot Pies with Cream Cheese Crust

Chicken and Vegetable Pot Pies with Cream Cheese Crust
Photo by Elizabeth Watt

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network