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