
For me it is usually the sauce, trying to perfect it was always so difficult for me. I was piddling around one of my favorite sites the Sunday Baker. I saw that Tanya had posted a recipe for these cute little individual chicken pot pies.
Three things about this recipe caught my eye. One, the crust was made from scratch with cream cheese, two the filling and sauce looked so smooth and flavorful just like what I have been searching for. And three, Tanya stated that the recipe was adapted from Taste of Home! I love Taste of Home recipes, so you see I just knew this recipe had to be great.
I'm so excited that to have found in my opinion to be the perfect
Chicken Pot Pie Recipe. The crust turned out so flaky and the addition
of the cream cheese was very awesome. If you want to
save time you can purchase a store bought rotisserie chicken to save
time. Just have the roasted chicken for one meal and save the leftovers
to
make this wonderful pot pie. You wont be disappointed.
The only thing I did differently in this recipe was, I made one large pot pie instead of individual ones. I had a hard time locating the individual pie pans. I finally did at my local Kroger so I will use them next time. I also left out the celery seeds in the crust. If my kids saw those they wouldn't eat it! They would of said whats all those little spots in the pie? yuck!! I would rather just leave it out so I know they will eat it.
The only thing I did differently in this recipe was, I made one large pot pie instead of individual ones. I had a hard time locating the individual pie pans. I finally did at my local Kroger so I will use them next time. I also left out the celery seeds in the crust. If my kids saw those they wouldn't eat it! They would of said whats all those little spots in the pie? yuck!! I would rather just leave it out so I know they will eat it.
For
the crust, combine the flour, cream cheese, butter, and if using
celery seed add to the bowl. Cut in the cold cream cheese and butter
until you have a crumbly mixture.
If making individual servings, you will get three servings out of this recipe. Roll out a total of 6 squares for 3 bottom crust and 3 top crusts. I roll my dough onto the roller to make it easier to transfer to my greased pie plate.
If the pie tins came with covers you can also cover and refrigerate the baked pies or freeze your pot pies before baking whenever you need a quick meal.
If freezing, wrap the uncooked pot pies with foil and then place in freezer bags. To bake just remove from the freezer thaw a bit and bake. Or to save cooked individual pot pies let cool and cover with each individual cover the tins came with. Store in the refrigerator and then just pop them in the oven to warm up for a quick meal.
I have included some pictures of the little individual chicken pot pies. Just in case you choose to make little ones instead of one big pot pie.
Chicken Pot Pie W/Cream Cheese Pie Crust
Pie Crust:
1-2/3 cups all purpose flour
2 teaspoons celery seed, optional
1- 8 oz. package cream cheese, cold
1/3 cup butter, cold
1/4 teaspoon salt
Filling:
1 whole chicken, pulled from bone and cut into pieces
1/3 - cup butter
1/3 - cup all purpose flour
2 - teaspoons minced garlic
1/2 - teaspoon salt
dash of pepper
1-1/2 cup warm water
2/3 - cup milk
3 - chicken bouillon cubes
1 - cup frozen mixed veggies
3 - individual sized tin pie bowls
For the crust combine the flour, cream cheese, and butter in a bowl. Cut in the cold cream cheese and butter until you have a crumbly mixture. Then starting working it with your hands, kneading until you have a ball of dough:
On a floured surface, roll out the dough in to a flat square. Take one of your tin bowls and trace and cut an overlapped piece of dough. Place it into the bowl and softly press it into the corners: You will get three servings out of this recipe.
Roll out a total of 6 squares for 3 bottom crust and 3 top crusts. Or you will get one large pot pie like mine. To make the filling in a large saucepan, melt the butter. Stir in the flour, garlic, and spices till blended.
Slowly
stir in the warm water, bouillon cubes, and milk. Slowly bring a soft
boil and stir constantly for about 2 minutes or until thickened. Remove
from heat and add the frozen vegetables (peas, carrots, celery,
whichever you prefer!) and the chicken.
Fill the pie shells, put the tops of the
crusts over this and seal the edges. You can use a fork to make a
fluted edge. Make a criss cross slit in the center: Bake at 425 degrees
for about 20 minutes, or until the crust is golden brown.
Serve over
mashed potatoes or right out of the bowl. If making one large pot pie
bake about 30-40 minutes. Watch it carefully so it doesn't get to brown
on top. If it browns too quickly cover it with foil sprayed with non stick spray.
Cooks Note: If not serving these over mashed potatoes, add cooked cubed potatoes to the filling
22 comments
I wish it wasn't so hot here, I'd be making that for dinner. Come fall and winter though. . .mmmmm
Thanks for sharing.
And you et an account on Twitter?
You have so many awesome looking recipe's, and they say we eat with our eyes before our mouth's.
About you chicken pot pie. I have tried and was not happy with past recipe's.
Here's maybe a couple of ideas for containers. We have a $1.00 store and they carry alot of different size aluminum pans. And (not sure) but if you have Corell ware ceral bowls I think they can go in the oven. I am raising my Grandson and I know he will he will proably inhale 2-3 of these for dinner.
One more thing. Don't wait for cooler weather to try something so good.We cook dinner even in the summer don't we? Please keep up your good work. Thanks Shawnie