growing up, chicken pot pies came from boxes. you know the ones i'm talking about. but this -- this is not your average chicken pot pie. this is an indulgence. thick, creamy, with a flaky crust that incorporates cream cheese, what's not to love?
though i made these last week, they were easy to freeze and reheat from frozen. you might want to have these on an exercise-heavy day as i did (10 mile run, anyone?) or share one pot pie amongst two people, as the calories and carbs are quite high. in spite of this, i just had to share.
bake these soon before spring arrives!
though i made these last week, they were easy to freeze and reheat from frozen. you might want to have these on an exercise-heavy day as i did (10 mile run, anyone?) or share one pot pie amongst two people, as the calories and carbs are quite high. in spite of this, i just had to share.
bake these soon before spring arrives!
CHICKEN POT PIE
Yield: 4 individual pot pies
Nutrition: 859 calories, 56 carbs per serving
INGREDIENTS
For the filling:
1.5 tbsp unsalted butter
1 small onion, chopped
1 small potato, peeled and diced
1 tsp minced garlic
1/2 red bell pepper, diced
4 oz baby portabella mushrooms, sliced
1/4 tsp red pepper flakes
12 oz canned chicken breast
1/4 cup frozen peas
1/2 cup frozen carrots
Salt and pepper, to taste
For the sauce:
4 tbsp unsalted butter
1/2 cup flour
1 cup chicken broth
1/4 cup heavy whipping cream
Dash of hot sauce
Salt and pepper, to taste
For the crust:
1 stick cold unsalted butter
1 1/2 cups flour
5 oz cream cheese, chilled
1/2 tsp salt
1/8 tsp pepper
1 egg
DIRECTIONS
To make the filling, melt the butter in a large skillet over medium heat. Add the onion and potato to the pan, and saute for about 5 minutes. Mix in the garlic, bell pepper and mushrooms, and cook for about 15 minutes more, until the potatoes are tender. While the vegetables are cooking, remove the chicken from the cans and cut it into bite-size pieces. Once the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots. Stir in the red pepper flakes and season with salt and pepper to taste.
To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the heavy whipping cream and the hot sauce; season with salt and pepper to taste. Pour the cream sauce over the chicken and vegetables and stir to combine well. Set aside.
Preheat the oven to 375 F. To make the crust, cut the butter into half-inch pieces. In the bowl of a food processor, pulse the butter and flour until crumbly. Add the cream cheese, salt, and pepper. Continue pulsing until the dough forms a ball. Transfer the dough to a lightly floured work surface. Use a floured rolling pin to roll the dough out to about 1/4 inch thickness. Choose individual oven-safe dishes for the pot pies. Cut out dough rounds to be the size of the individual dishes, and, after filling each dish with the chicken and vegetable mixture, lay a dough round on top of each dish. Beat the egg with a whisk, and lightly brush the tops of the dough rounds with the beaten egg.
Place the individual dishes on a baking sheet for easy transfer in and out of the oven. Place in the preheated oven and bake for 20-25 minutes, or until golden brown. Serve immediately or freeze for later use. If reheating from frozen, place in the oven before preheating to 350. Remove after 30-45 minutes, when bubbling.
SOURCE
Adapted from Annie's Eats via The Pastry Queen by Rebecca Rather
Yield: 4 individual pot pies
Nutrition: 859 calories, 56 carbs per serving
INGREDIENTS
For the filling:
1.5 tbsp unsalted butter
1 small onion, chopped
1 small potato, peeled and diced
1 tsp minced garlic
1/2 red bell pepper, diced
4 oz baby portabella mushrooms, sliced
1/4 tsp red pepper flakes
12 oz canned chicken breast
1/4 cup frozen peas
1/2 cup frozen carrots
Salt and pepper, to taste
For the sauce:
4 tbsp unsalted butter
1/2 cup flour
1 cup chicken broth
1/4 cup heavy whipping cream
Dash of hot sauce
Salt and pepper, to taste
For the crust:
1 stick cold unsalted butter
1 1/2 cups flour
5 oz cream cheese, chilled
1/2 tsp salt
1/8 tsp pepper
1 egg
DIRECTIONS
To make the filling, melt the butter in a large skillet over medium heat. Add the onion and potato to the pan, and saute for about 5 minutes. Mix in the garlic, bell pepper and mushrooms, and cook for about 15 minutes more, until the potatoes are tender. While the vegetables are cooking, remove the chicken from the cans and cut it into bite-size pieces. Once the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots. Stir in the red pepper flakes and season with salt and pepper to taste.
To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the heavy whipping cream and the hot sauce; season with salt and pepper to taste. Pour the cream sauce over the chicken and vegetables and stir to combine well. Set aside.
Preheat the oven to 375 F. To make the crust, cut the butter into half-inch pieces. In the bowl of a food processor, pulse the butter and flour until crumbly. Add the cream cheese, salt, and pepper. Continue pulsing until the dough forms a ball. Transfer the dough to a lightly floured work surface. Use a floured rolling pin to roll the dough out to about 1/4 inch thickness. Choose individual oven-safe dishes for the pot pies. Cut out dough rounds to be the size of the individual dishes, and, after filling each dish with the chicken and vegetable mixture, lay a dough round on top of each dish. Beat the egg with a whisk, and lightly brush the tops of the dough rounds with the beaten egg.
Place the individual dishes on a baking sheet for easy transfer in and out of the oven. Place in the preheated oven and bake for 20-25 minutes, or until golden brown. Serve immediately or freeze for later use. If reheating from frozen, place in the oven before preheating to 350. Remove after 30-45 minutes, when bubbling.
SOURCE
Adapted from Annie's Eats via The Pastry Queen by Rebecca Rather