Chicken Pot Pies PT150M https://img2.recipesrun.com/201907/2019/0807/bc/4/163186/300x200x50.jpg 2 servings Ingredients: 4 oz. Cold cream cheese cut into 1/2 inch cubes 8 tbsp. Cold unsalted butter 1/2 tsp. Kosher salt 1 cup All-purpose flour 1/2 cup Peas fresh or frozen 8 Cracks fresh black pepper 1/2 tsp. Kosher salt 1/2 cup Whole milk 1/4 cup All-purpose flour 1/2 tsp. Fresh thyme leaves 1 clove Garlic minced 1/4 cup Small diced celery 1/4 cup Small diced carrot 1/4 cup Small diced white onion 4 tbsp. Unsalted butter 2 Bay leaves 1 cup Chicken stock 1 Split chicken breast

Chicken Pot Pies

By lihui

2 Person
150 Minutes
0 Calories
This Chicken Pot Pies recipe is out of this world delicious. Individual pot pies with a creamy, rich filling topped with THE BEST cream cheese crust! You will never use another chicken pot pies recipe!

Ingredients

Crust

  • 4 oz. Cold cream cheese cut into 1/2 inch cubes

  • 8 tbsp. Cold unsalted butter

  • 1/2 tsp. Kosher salt

  • 1 cup All-purpose flour

Filling

  • 1/2 cup Peas fresh or frozen

  • 8 Cracks fresh black pepper

  • 1/2 tsp. Kosher salt

  • 1/2 cup Whole milk

  • 1/4 cup All-purpose flour

  • 1/2 tsp. Fresh thyme leaves

  • 1 clove Garlic minced

  • 1/4 cup Small diced celery

  • 1/4 cup Small diced carrot

  • 1/4 cup Small diced white onion

  • 4 tbsp. Unsalted butter

  • 2 Bay leaves

  • 1 cup Chicken stock

  • 1 Split chicken breast

Method

  • 01
    Place all the ingredients in a medium-sized bowl. Roll everything between your fingers until the mixture is crumbly yet combined. This will take a few minutes.
  • 02
    Place the chicken, stock, and bay leaves into a medium-sized pot. Bring to a boil, cover, and simmer over medium-low heat for 1 hour. Remove chicken from the pot and let cool to the touch.
  • 03
    Turn dough out onto a flour work surface, press dough into a ball. Divide into two pieces. Roll out each piece with a rolling pin a little larger than 4 inches in diameter and about 1/4 inch thick. Drape each piece over each baking dish, using a knife cut off any excess. Make a small hole in the top of the crust so the steam can escape.
  • 04
    Strain cooking liquid, discard any strained bits and set aside. Remove skin and bones from chicken and dice into medium-sized chunks, set aside.
  • 05
    Bake for 30-35 minutes, until the crust is golden brown.
  • 06
    Preheat oven to 375 degrees F. Melts the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme. Stir to coat in the butter, cover, and cook, stirring occasionally, for 10 minutes.
  • 07
    Add the flour to the pan and stir to combine. Increase the heat to medium and slowly add in the milk, 1/2 cup of the reserved chicken cooking liquid, and the salt and pepper. Stir and let bubble until thickened, about 2-3 minutes. Add the diced chicken back to the pan with the peas. Coat everything in the sauce.
  • 08
    Divide filling equally between two 4x2 inch oven-safe dishes. Set aside.

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Chicken Pot Pies

This Chicken Pot Pies recipe is out of this world delicious. Individual pot pies with a creamy, rich filling topped with THE BEST cream cheese crust! You will never use another chicken pot pies recipe!
01 Information
  • Grade easy
  • Serving 2 servings
  • Prep Time 30 Mins
  • Cook Time 120 Mins
  • Total Time 150 Mins
02 Ingredients
Crust
4 oz. Cold cream cheese cut into 1/2 inch cubes
8 tbsp. Cold unsalted butter
1/2 tsp. Kosher salt
1 cup All-purpose flour
Filling
1/2 cup Peas fresh or frozen
8 Cracks fresh black pepper
1/2 tsp. Kosher salt
1/2 cup Whole milk
1/4 cup All-purpose flour
1/2 tsp. Fresh thyme leaves
1 clove Garlic minced
1/4 cup Small diced celery
1/4 cup Small diced carrot
1/4 cup Small diced white onion
4 tbsp. Unsalted butter
2 Bay leaves
1 cup Chicken stock
1 Split chicken breast
03 Method
Step 1
Place all the ingredients in a medium-sized bowl. Roll everything between your fingers until the mixture is crumbly yet combined. This will take a few minutes.
Step 2
Place the chicken, stock, and bay leaves into a medium-sized pot. Bring to a boil, cover, and simmer over medium-low heat for 1 hour. Remove chicken from the pot and let cool to the touch.
Step 3
Turn dough out onto a flour work surface, press dough into a ball. Divide into two pieces. Roll out each piece with a rolling pin a little larger than 4 inches in diameter and about 1/4 inch thick. Drape each piece over each baking dish, using a knife cut off any excess. Make a small hole in the top of the crust so the steam can escape.
Step 4
Strain cooking liquid, discard any strained bits and set aside. Remove skin and bones from chicken and dice into medium-sized chunks, set aside.
Step 5
Bake for 30-35 minutes, until the crust is golden brown.
Step 6
Preheat oven to 375 degrees F. Melts the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme. Stir to coat in the butter, cover, and cook, stirring occasionally, for 10 minutes.
Step 7
Add the flour to the pan and stir to combine. Increase the heat to medium and slowly add in the milk, 1/2 cup of the reserved chicken cooking liquid, and the salt and pepper. Stir and let bubble until thickened, about 2-3 minutes. Add the diced chicken back to the pan with the peas. Coat everything in the sauce.
Step 8
Divide filling equally between two 4x2 inch oven-safe dishes. Set aside.
04 Author
lihui lihui
647 Recipes
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