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)