Shelly's Recipe

Chicken Pot Pies

Category: Casseroles - Chicken and Turkey

FILLING
3 tablespoons unsalted butter
1 medium-size yellow onion, chopped
1 large russet potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 ounces button mushrooms, sliced
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled
8 ounces fresh green beans, cut into 1-inch pieces (optional)
1 (8-ounce) package frozen peas (optional)

CREAM SAUCE
1/2 cup (1 stick) unsalted butter
1 cup all purpose flour
2 1/2 cups chicken stock, preferably homemade
1/2 cup heavy whipping cream (optional) Dash of hot pepper sauce, such as Tabasco
Salt and freshly ground white pepper

CRUST
1 cup (2 sticks) chilled unsalted butter
3 cups all purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg

To make the filling:
Melt the butter in a large saute pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and saute about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.

While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.

To make the cream sauce:

Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1/4 cup capacity oven-safe bowls three quarters of the way to the top with the creamed chicken filling.

To make the crust:

Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.

Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls—mine are about 4 inches across—and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

Note: Other vegetable additions, such as diced carrots, fresh corn kernels, diced turnips, sliced celery, cut-up asparagus spears, or sliced wild mushrooms are also good. Just add them to the saut mix.

Tip:
Make Ahead: Double wrap the pot pies in plastic wrap and pops them in the freezer. Her husband bakes them at 350 degrees F for about 30 minutes and dinner is ready. (The pies will keep frozen for 2 to 3 weeks.)