Chicken Pot Pie
with Cream Cheese Crusts
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Makes: 6–8 servings
Ingredients
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1½
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cups flour
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¼
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t salt
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½
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cup + 3 T butter, cut into chunks
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8
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oz cream cheese, cut into chunks
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1
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egg + 1 yolk
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1
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t water
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3
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T oil, divided
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2
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lbs chicken breast, diced
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1
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t salt
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1
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t pepper
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1
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medium onion, julienned
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1
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stalk celery, diced
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1
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large carrot, sliced
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1
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large parsnip, diced
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1
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cup yams, peeled and diced
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1
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cup potatoes, peeled and diced
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1
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T dried oregano
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2
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T fresh parsley
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2
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T fresh chives
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1
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quart chicken broth, divided
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1
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cup water
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½
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cup flour
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2
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cups peas
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Directions
- Place flour, salt, butter, and cream cheese in a food processor and pulse just until dough begins to form a ball. Gather the dough into a ball and pat out to ½″ thickness on a lightly floured surface. Cut out crusts with biscuit cutter, place on cookie sheet, cover with plastic wrap, and chill in freezer for about 1 hour.
- Preheat oven to 350°F.
- In a small bowl, whisk together egg, yolk, water, and pinch of salt. Brush on tops of crusts.
- Bake for 18–20 minutes, until tops are golden brown.
- Heat 2 T oil in large skillet over medium-high heat. Add chicken, sprinkle with salt and pepper, and cook for 10 minutes, turning once. Pour off juices and reserve. Add 1 T oil, onion, celery, carrot, parsnip, yams, potatoes, and herbs and sauté for 2–3 minutes. Reduce heat to medium, cover, and cook for 10 minutes. Add 3 cups chicken broth, water, and reserved juices, cover, and cook for 10 minutes.
- Place flour and 1 cup chicken broth in blender; blend on medium until flour has dissolved, then slowly add to skillet, stirring constantly, until thickened. Lower heat to simmer and cook an additional 10 minutes, adding peas for last 2 minutes.
- Spoon into bowls and top with baked crusts.
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