Chicken Pot Pies

By lihui

2 Person

150 Minutes

0 Calories

This Chicken Pot Pies recipe is out of this world delicious. Individual pot pies with a creamy, rich filling topped with THE BEST cream cheese crust! You will never use another chicken pot pies recipe!

Ingredients

Crust

4 oz. Cold cream cheese cut into 1/2 inch cubes
8 tbsp. Cold unsalted butter
1/2 tsp. Kosher salt
1 cup All-purpose flour

Filling

1/2 cup Peas fresh or frozen
8 Cracks fresh black pepper
1/2 tsp. Kosher salt
1/2 cup Whole milk
1/4 cup All-purpose flour
1/2 tsp. Fresh thyme leaves
1 clove Garlic minced
1/4 cup Small diced celery
1/4 cup Small diced carrot
1/4 cup Small diced white onion
4 tbsp. Unsalted butter
2 Bay leaves
1 cup Chicken stock
1 Split chicken breast

Method

01

Place all the ingredients in a medium-sized bowl. Roll everything between your fingers until the mixture is crumbly yet combined. This will take a few minutes.
02

Place the chicken, stock, and bay leaves into a medium-sized pot. Bring to a boil, cover, and simmer over medium-low heat for 1 hour. Remove chicken from the pot and let cool to the touch.
03

Turn dough out onto a flour work surface, press dough into a ball. Divide into two pieces. Roll out each piece with a rolling pin a little larger than 4 inches in diameter and about 1/4 inch thick. Drape each piece over each baking dish, using a knife cut off any excess. Make a small hole in the top of the crust so the steam can escape.
04

Strain cooking liquid, discard any strained bits and set aside. Remove skin and bones from chicken and dice into medium-sized chunks, set aside.
05

Bake for 30-35 minutes, until the crust is golden brown.
06

Preheat oven to 375 degrees F. Melts the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme. Stir to coat in the butter, cover, and cook, stirring occasionally, for 10 minutes.
07

Add the flour to the pan and stir to combine. Increase the heat to medium and slowly add in the milk, 1/2 cup of the reserved chicken cooking liquid, and the salt and pepper. Stir and let bubble until thickened, about 2-3 minutes. Add the diced chicken back to the pan with the peas. Coat everything in the sauce.
08

Divide filling equally between two 4x2 inch oven-safe dishes. Set aside.

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Dinner Recipes

Pie Recipes

Lunch Recipes

Chicken Pot Pies

4.0

( By lihui )

01 Information

Grade easy
Serving 2 servings
Prep Time 30 Mins
Cook Time 120 Mins
Total Time 150 Mins

02 Ingredients

Crust

4 oz. Cold cream cheese cut into 1/2 inch cubes

8 tbsp. Cold unsalted butter

1/2 tsp. Kosher salt

1 cup All-purpose flour

Filling

1/2 cup Peas fresh or frozen

8 Cracks fresh black pepper

1/2 tsp. Kosher salt

1/2 cup Whole milk

1/4 cup All-purpose flour

1/2 tsp. Fresh thyme leaves

1 clove Garlic minced

1/4 cup Small diced celery

1/4 cup Small diced carrot

1/4 cup Small diced white onion

4 tbsp. Unsalted butter

2 Bay leaves

1 cup Chicken stock

1 Split chicken breast

03 Method

Step 1

Place all the ingredients in a medium-sized bowl. Roll everything between your fingers until the mixture is crumbly yet combined. This will take a few minutes.

Step 2

Place the chicken, stock, and bay leaves into a medium-sized pot. Bring to a boil, cover, and simmer over medium-low heat for 1 hour. Remove chicken from the pot and let cool to the touch.

Step 3

Turn dough out onto a flour work surface, press dough into a ball. Divide into two pieces. Roll out each piece with a rolling pin a little larger than 4 inches in diameter and about 1/4 inch thick. Drape each piece over each baking dish, using a knife cut off any excess. Make a small hole in the top of the crust so the steam can escape.

Step 4

Strain cooking liquid, discard any strained bits and set aside. Remove skin and bones from chicken and dice into medium-sized chunks, set aside.

Step 5

Bake for 30-35 minutes, until the crust is golden brown.

Step 6

Preheat oven to 375 degrees F. Melts the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme. Stir to coat in the butter, cover, and cook, stirring occasionally, for 10 minutes.

Step 7

Add the flour to the pan and stir to combine. Increase the heat to medium and slowly add in the milk, 1/2 cup of the reserved chicken cooking liquid, and the salt and pepper. Stir and let bubble until thickened, about 2-3 minutes. Add the diced chicken back to the pan with the peas. Coat everything in the sauce.

Step 8

Divide filling equally between two 4x2 inch oven-safe dishes. Set aside.

04 Author