Today I am posting the very delicious Chicken Pot Pies with Cream Cheese Crust. I got this recipe from Go check her blog out, I promise you wont be disappointed! I've taken away lots of yummy recipes and plan to use more for Tempt My Tummy Tuesday in the future.
Chicken Pot Pie or Pies
1-2/3 c. flour
2 t. celery seed (optional)
1- 8 oz. cream cheese, cold
1/3 c. butter, cold
1/4 t. salt
1 whole chicken, pulled from bone and chunked
1/3 cup - real butter
1/3 cup - flour
2 t. minced garlic
1/2 t. 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. Meanwhile, in a 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 chicken. Fill the 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.
1. I added minced onion to the mixture along with the garlic. We love onion so I thought "why not" and it was a great addition.
2. I made this twice last week, Thursday evening and Saturday evening. Thursday evening I used a pre roasted chicken that I bought from Wal Mart and Saturday I had time to cook my own chicken. I didn't notice any difference between the two but BSP thought the flavor was better with the roasted chicken from Wal Mart.
3.I used a low fat cream cheese on Thursday and on Saturday I did not. I felt that between the butter and the cream cheese there was more than enough fat and I might be able to cut a little bit out of the recipe. Honestly, I liked the low fat cream cheese better. The regular cream cheese made for a much stickier dough so from here on out I will be using the reduced fat cream cheese.
4. Thursday I used all frozen veggies and on Saturday I used fresh. I liked the fresh much better. I steamed carrots and potatos and that was truly amazing!
5. I also did not use disposable tins. I purchased large ramikins from Wal Mart. (They were only 2.98 a piece and I have been intending to purchase some for a long time now so I picked up 4 and will be getting a few more.)
6. I used my food processor to mix the dough which saved mega time.
Finally, a word of warning: this is a very time consuming meal. It takes between an hour to an hour and a half to prepare. But it's SO worth it if you have the time. I plan to make several of these ahead of time and freeze them for later meals. Enjoy!
Be sure to head over to Lisa's blog to see what other's have posted for Tempt My Tummy Tuesday. You might just be inspired to try some of the yummy recipes!