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Chicken And Vegetable Pot Pies With Cream Cheese Crust

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Chicken And Vegetable Pot Pies With Cream Cheese Crust

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
  • 1 8-ounce package cream cheese, cut into pieces, room temperature
  • 1 3 1/2-pound whole chicken
  • 12 cups water
  • 2 large onions, quartered
  • 2 large carrots, coarsely chopped
  • 1 large leek, sliced
  • 12 small thyme sprigs
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 2 red bell pepper, cut into strips
  • 1 large onion, chopped
  • 8 ounces shiitake mushrooms, stemmed, caps sliced
  • 4 ounces green beans, boiled 1 minute, cut into 1-inch pieces
  • 3/4 cup chopped green onions
  • 1/2 cup drained oil-packed sun-dried tomatoes, chopped
  • 1 tablespoon chopped rosemary
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup plus 2 tablespoons all purpose flour
  • 1 cup milk
  • 1/4 cup whipping cream
  • 4 1/2 teaspoons beef base
  • 1 egg, beaten to blend (for glaze)
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