Name: Chicken and Vegetable Pot Pies with Cream Cheese Crust
Ingredients: 2 1/2 cups all purpose flour; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature; 1 8-ounce package cream cheese, cut into pieces, room temperature; 1 3 1/2-pound whole chicken; 12 cups water; 2 large onions, quartered; 2 large carrots, coarsely chopped; 1 large leek, sliced; 12 small thyme sprigs; 1 bay leaf; 3 tablespoons olive oil; 2 red bell peppers, cut into strips; 1 large onion, chopped; 8 ounces shiitake mushrooms, stemmed, caps sliced; 4 ounces green beans, boiled 1 minute, cut into 1-inch pieces; 3/4 cup chopped green onions; 1/2 cup drained oil-packed sun-dried tomatoes, chopped; 1 tablespoon chopped rosemary; 1/2 cup (1 stick) unsalted butter; 1/2 cup plus 2 tablespoons all purpose flour; 1 cup milk; 1/4 cup whipping cream; 4 1/2 teaspoons beef base* or other concentrated beef-flavored broth*; 1 egg, beaten to blend (for glaze)

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Chicken and Vegetable Pot Pies with Cream Cheese CrustElizabeth Watt

This filling is definitely not peas and hard carrots and tough chunks of chicken. Instead, there are sun-dried tomatoes and shiitake mushrooms with flavorful pieces of thyme-seasoned chicken.

And best of all, the individual pies can be assembled a day ahead, leaving only the baking to be done before sharing them with the family.

Recipe notes

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