Chicken, Soup

Chicken Pot Pie+Cream Cheese Pie Crust

chicken-pot-pie-with-cream-cheese-pie-crust

The beauty in most soups is that you can use just about anything you want in them- whatever you have on hand. Leftover, store-bought or homemade, most of the time it really doesn’t matter because in the end you still get the same classic comforting taste of a variety of flavors and textures being blended together and cooked into a savory intoxicatingly delicious dish. You know what kind of dish I am talking about-right? The kind with thick chunks of meat, succulent bites of veggies, rich decadent sauce that makes you want to throw down your fork and just start slurping the bowl altogether. It’s called Chicken Pot Pie with Cream Cheese Pie Crust.

When it comes to soup like chicken pot pie that needs and I repeat NEEDS a crust on top, one can not just assume any old pie recipe will do. Yes, I am 100% guilty of using store-bought pie or puff pastry dough and I admit I will at some time or another still refer back to them but for now I so solemnly swear to you that any chicken pot pie or even sweet pie you may have of mine will be made using my new found favorite ingredient- Cream Cheese.

Cream cheese is the star in a frosting, it is essential to cheesecakes but did you know that it is absolutely amazing in a pie crust? The combination of the slightly sweet cream cheese against the savory ingredients and flavors of the pot pie make it extraordinary. In my recipe directions you will notice that I have detailed out the steps to rolling out and cutting the dough but that is for you my friends- and only you. When it comes to a comforting bowl of goodness like this chicken pot pie I want everything from the top to the bottom to scream homemade, thus with the dough, I simply just rolled it out and used a pastry cutter to make a rustic looking circle (or more like weird shaped rectangular circle if you want to be politically correct). I then just plopped it on top of the individual cast iron pans and whala- Homemade Rustic Chicken Pot Pies.

Want/Need another great comforting soup that is both rich, decadent and oh so easy? So glad you asked. I am guest posting over at my friend Roz blog called La Bella Vita. She is one amazing cook and I am pleased to grace her blog this week. Please do yourself and me a favor and head on over and check out my recipe for Peppered Beef Stew with Homemade Bread Bowls. It is to die for and while your there check out her other amazing recipes!

Cream Cheese Crusted Chicken Pot Pies with Root Vegetables
 
Ingredients
  • 1½ cups cooked chicken (go ahead use store-bought rotisserie)
  • ¼ cup all-purpose flour
  • 1 sweet onion, roughly chopped ( I like my veggies larger in my pot pies but you can go small if you like)
  • 1 celery stalk, roughly chopped
  • 1 leek, rinsed, chopped
  • 2 medium carrots, peeled, roughly chopped
  • 4 TBSP butter, unsalted
  • ½ cup frozen peas
  • ½ cup mushrooms, halved
  • ¼ cup frozen sweet corn
  • 2½ cups chicken broth
  • ¼ cup white wine
  • 1 chicken bouillon cube
  • 1 cup heavy cream
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • 1 tsp cracked black pepper
  • dash of hot sauce
  • For the Crust:
  • 2 sticks, cold, unsalted butter, cold and cut into 1 inch cubes
  • 2½ cups all-purpose flour
  • 1 package cream cheese, cold and cut into cubes
  • ½ tsp salt
  • ½ tsp white pepper
  • Top of Crust:
  • 1 egg white mixed with 1 Tablespoon water
  • Sea salt (for sprinkling on crust)
Instructions
  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the veggies and sauté until the vegetables start to turn translucent. About 10 minutes. Add the flour and stir briskly to combine it with the butter and veggies. Cook for one minute. Slowly add the wine, chicken bouillon and chicken broth while stirring constantly. Add in the chicken then the remaining ingredients. Cover and turn heat to low to sit while you prepare the topping.
  2. For the Crust:
  3. Pour the flour, salt, and pepper into the bowl of a food processor and pulse a few times to combine. Cut in the cold cream cheese and cold butter with your hands. Pulse for a few times until the mixture begins to form small pea sized balls. Remove the lid and add in 2 tsp of apple cider vinegar. Replace the lid and continuing pulsing until mixture begins to form one large ball.
  4. Note: The dough may still be a bit crumbly but as long as you pinch a section in your hand and it comes together fine you are right on track. If not, and still to crumbly add in another tsp or two of cold water.
  5. Set the dough on a flat-surface dusted with flour. Use a floured rolling pin roll the dough out into 2 disks both ¼ inch thick. Cut out each disk into desired size depending on the diameter of your baking pan/ramekin, etc. Place the dough on top of your chicken pot pie dish, making sure the dough hangs evenly over the dish. Brush the tops of the crust with egg wash and a sprinkle of sea salt. Bake at 375 for 25-30 minutes or until the top is nice and golden brown.

37 Comments

  1. Betty

    We love pot pie here- that crust looks amazing! 🙂

    29 . Oct . 2012
  2. Shea Sayers

    Mmm, that looks SO good! I’ve never tried using cream cheese in my pie crusts before, but it sounds so rich and amazing!!

    29 . Oct . 2012
  3. lena

    i think you better copyright this. Very soon you will see people selling chicken pot pies with cream cheese crust on the street! amazing idea on the crust!

    29 . Oct . 2012
  4. StephenC

    Only one thing prevents me from experiencing this seemingly magnificent crust: I can’t bring myself to make a homemade crust. Please send Meals on Wheels with one of yours.

    29 . Oct . 2012
    • kbelleicious

      Lol! Consider it done:)

      01 . Nov . 2012
  5. yummychunklet

    Nice! Cream cheese pie crust! How decadent.

    29 . Oct . 2012
  6. Roz

    Another fantastic soup encrusted with bread! WOW! I’d say that your home is quite comforting with your soups Jessica! Thanks for your wonderful guest post . . . the soup is perfect!!!!

    29 . Oct . 2012
    • kbelleicious

      Thanks roz! It was a pleasure to post for you. I hope you received a lot of visits from it. I wil continue to SM it thru the weekend

      01 . Nov . 2012
  7. Alicia@ eco friendly homemaking

    You have taken pot pies to a whole new level!! This just looks amazingly delicious! Just right for a cool Fall day.

    29 . Oct . 2012
  8. Nami | Just One Cookbook

    OMG your chicken pot pie looks outstanding! I’ve never made chicken pot pie until now but I’m really willing to give it a try this fall/winter. I love your mini pan too. Cream cheese pie crust is very intriguing!!!

    30 . Oct . 2012
    • kbelleicious

      Never! Girl I am amazed I bet you could put one heck of a spin on this classic. Can’t wait to see if and how you do it!

      01 . Nov . 2012
  9. Mandy - The Complete Cook Book

    Cream cheese pie crust – YES PLEASE! The pie looks fantastic!
    🙂 Mandy

    30 . Oct . 2012
  10. Bree

    KB–these look pretty amazing! I think I could go for one right now 😉

    30 . Oct . 2012
  11. kitchen flavours

    This looks delicious! The name of this pie already made my mouth water! And the picture makes me drool! Love it!

    30 . Oct . 2012
  12. Sues

    I love chicken pot pie and I think I’d love it even more with a cream cheese crust and baked in a skillet!

    30 . Oct . 2012
  13. Kristy

    I am not known for loving my vegetables, but Jessica, you could get me to eat every one of them in this dish. I love that you cooked it in a skillet too – it just makes things look so rustic, homey and comforting. I’m definitely going to try this cream cheese crust too. Yum! 🙂 Happy Halloween.

    30 . Oct . 2012
    • kbelleicious

      I would consider my job done if I got your to like your veggies! Lol! Hope your doing good

      01 . Nov . 2012
  14. Angie@Angie's Recipes

    The stew served in the bread bowl looks super comforting and delicious. Perfect for the cold rainy days we have over here.

    31 . Oct . 2012
  15. Gerry @ Foodness Gracious

    Aghh, your killing me, pot pie is a huge fav of mine and the crust sounds amazing, I need to make this like asap!

    31 . Oct . 2012
    • kbelleicious

      Well consider it payback for killing me over that meatloaf sandwich! Lol

      01 . Nov . 2012
  16. Asmita

    The chicken pot pie’s look phenomenal and I love the individual servings. How cute!
    Interesting and a delicious twist on the crust.

    31 . Oct . 2012
    • kbelleicious

      Oh you should try the crust- it’s just perfect for sweet savory pies

      01 . Nov . 2012
  17. Biren @ Roti n Rice

    Love the idea of cream cheese in pi crust. This chicken pot pie looks amazing especially in this cold weather!

    31 . Oct . 2012
  18. Jed Gray (sportsglutton)

    Where do I place my order Jessica? I’ll take two please!!! 🙂

    31 . Oct . 2012
    • kbelleicious

      Dinner service is running a little behind lately:) but I will put your request in! Lol

      01 . Nov . 2012
  19. Biren @ Roti n Rice

    Hi Jessica! I sent a mail to your yahoo account. Please check. Thank you.

    31 . Oct . 2012
    • kbelleicious

      Thanks Biren! I replied back! So excited to take part in the program!

      02 . Nov . 2012
  20. Joanne

    I am craving some serious comfort food now…all of which involves that pie crust!

    01 . Nov . 2012
    • kbelleicious

      Comfort food t it’s best although I must say I looked up ur pumpkin ravioli to make this weekend bait sounded Ike perfect comfort food to me!

      01 . Nov . 2012
  21. jackie@marin mama cooks

    I love the looks of this skillet chicken pot pie. You go girl with getting creative. What did we do before our cast iron skillets? They really make cooking so much easier and way more fun. I’m finding a new use for mine all the time and you just gave me a new recipe as well!
    I hope you had a great Halloween 😉
    Jackie

    01 . Nov . 2012
    • kbelleicious

      Hey Jackie! I did have a great Halloween- hope you did as well and yes there are so many uses for the skillet I keep thinking of more all the time. Like maybe oatmeal?

      01 . Nov . 2012
  22. Baker Street

    OH YUM!!! Did you just say cream cheese pie crust?! Absolutely incredible!

    02 . Nov . 2012
  23. val

    How did you know that this is exactly what I want to eat for Breakfast, Lunch or Dinner? YUM

    02 . Nov . 2012
  24. Kiran @ KiranTarun.com

    Mmmmm.. these spells “comfort food” to me!

    06 . Nov . 2012
  25. Jo

    Beautiful! And yummy, too!

    07 . Nov . 2012
  26. Charles

    Wow, that’s a long list of ingredients! Nothing outlandish though so not a big problem to find! I must admit, I’m not a huge chicken fan, but there’s just something about chicken in pies. Why is it so darn good? It’s always so tender and delicious. I think it’s a combination of the pastry and the sauce – love the look of the pot pie, and the crust… mmm!

    07 . Nov . 2012
  27. nancy at good food matters

    I love chicken pot pies—but it’s your cream cheese crust that has captured my attention. What a marvelous idea–I definitely will try this. Thanks, Jessica!

    10 . Nov . 2012

Leave A Comment