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.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/10/29/chicken-pot-pie-with-cream-cheese-pie-crust/