Looking for chicken pot pie recipe?

i saw a recipe in country woman magazine for chicken pot pie.


i kind of remember some of the ingredients the crust was made of flour and cream cheese instead of lard. and the chicken had veggies and butter and garlic and black pepper made it once and it was awesome.. if anyone know the recipe please let me know.. thank you...Looking for chicken pot pie recipe?
This is how a cream cheese crust is made.


* 1/2 cup cream cheese


* 1 1/2 cups all-purpose flour


* 1/2 cup butter





Soften cream cheese and butter and mix together Roll out between wax papers.





Use this to make the crust of the pot pie, if not awesome it will most certainly turn out to be lip smaking delicious.Looking for chicken pot pie recipe?
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6 servings 1 hour 30 min prep


Change to: servings US Metric


Filling


1/2 lb chicken meat (diced into 1/2-inch cubes)


1/2 cup carrots (diced into 1/2-inch cubes)


1/2 cup green peas


1/2 cup mixed vegetables (your preference of type or just add more carrot or peas)


1 large potato (peeled and diced into 1/2-inch cubes)


2 tablespoons cornstarch (or to desired texture)


1 teaspoon salt (or to taste)


2 chicken bouillon cubes (or 1 can chicken stock)


3 cups water (or to desired texture)


Crust


3 cups flour


2/3 cup vegetable shortening (cold)


1/2 cup butter (cold)


1 teaspoon salt (or to taste)


1/2 teaspoon garlic powder (optional)


1 teaspoon dried onion flakes (optional) or onion powder (optional)


4 ice cubes


2 tablespoons virgin olive oil


1/4 cup whole milk





Not the one? See other Chicken Pot Pie Recipes


%26lt; 60 mins Savory Pies


North American Savory Pies


Low Protein Savory Pies


Chicken Savory Pies


Filling:.


Mix water, bouillion cubes, salt, and potato in a sauce pan and boil over medium heat until the potatoes just start to soften.


Add vegetables to the pan and boil an additional 5 minutes or so, then reduce heat to simmer and very gradually stir in corn starch. Gauge starch until mixture has a medium gravy texture or as you would desire for pie filling.


Finally, add meat and simmer without stirring while you make the crust. Either add water or corn starch to adjust texture if necessary.


Crust:.


In a large mixing bowl, blend flour, salt, and garlic/onion (if used). Dice vegetable shortening and butter to small pieces and distribute evenly in flour. Either cut in or with an electric mixer, mix shortening and butter into flour to obtain a flaky granular mixture.


With a large spoon, break ice cubes in your hand and distribute the chips throughout the flour mixture. Blend ice in until fully incorporated and melted into the flour.


Split the mixture into 2 sections sufficient to make a crust and covering. Flour a flat surface and roll sections with a floured rolling pin until good size for pie pan and cover. For a nice touch, slice the cover section into 1'; strips to make a weave or criss-cross patterned top.


Preheat oven to 350掳F.


Lightly grease a pie tin (or dish) and form the pie crust into the tin, leaving loose edges all the way around the tin. Rub the olive oil inside the entire crust as it sits in the tin.


Recheck the consistency of the filling and adjust as necessary. Pour the filling into the pie crust, leaving enough room to add the covering.


Lay a full covering (or weave strips) of crust across the top of the pie. Pinch the edges where the upper and lower crust meet to form a seal all the way around the pie. Once sealed, trim excess crust to edge of pie tin. Knife holes into the crust cover to relieve pressure during cooking.


Brush milk thoroughlly and generously across entire upper crust of pie, then place in oven. Cook for about 30 minutes or until crust is golden brown.
This is the recipe from that magazine...





1-1/2 cups sliced fresh mushrooms





1 cup sliced fresh carrots





1/2 cup chopped onion





1/3 cup butter





1/3 cup all-purpose flour





1-1/2 cups chicken broth





1-1/2 cups milk





4 cups cubed cooked chicken breast





1 cup frozen peas





1 jar (2 ounces) diced pimientos, drained





1 teaspoon salt





BISCUIT TOPPING:





2 cups all-purpose flour





4 teaspoons baking powder





2 teaspoons sugar





1/2 teaspoon salt





1/2 teaspoon cream of tartar





1/2 cup cold butter





2/3 cup milk





In a large saucepan, saute the mushrooms, carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimientos and salt ; heat through. Pour into a greased shallow 2-1/2-qt. baking dish; set aside.


In a large bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn on to a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. biscuit cutter.


Place biscuits over chicken mixture. Bake, uncovered, at 400掳 for 15-20 minutes or until biscuits are golden brown. Yield: 6-8 servings.
SIMPLE-can of cream of chicken soup/bag of frozen mixed veg/ canned sliced potato's/and Pillsbury pie crust/and chicken


back until brown-deeeeeelicous and easy
EASY CHICKEN POT PIES





1 refrigerated pie crust (half of 15-ounce package), room temperature


2 tablespoons all purpose flour


1 1/2 teaspoons dried rubbed sage


8 ounces skinless boneless chicken breast, cut into 1-inch pieces


1 1/2 tablespoons butter


1 1/3 cups canned chicken broth


1 1/2 cups frozen mixed vegetables





Preheat oven to 425掳F. Place crust on work surface. Press out fold lines; pinch to seal any cracks. Cut out 2 pastry rounds to fit top of two 2-cup ramekins. Arrange crusts on baking sheet. Pierce with fork. Bake crusts until golden, about 8 minutes.





Meanwhile, combine flour and 1/2 teaspoon sage in medium bowl. Season chicken with salt and pepper. Add chicken to flour; toss to coat. Melt butter in heavy large skillet oven medium-high heat. Add chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes. Mix in broth, vegetables and 1 teaspoon sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper.





Transfer filling to ramekins. Top with crusts and serve.





2 Servings; can be doubled
Savory Chicken Potpies





Ingredients





(6 servings)





5 lb Roasting chicken (OR two 2 1/2 Lb)


1 lg Onion, peeled and quartered


3 Leafy celery tops


3 Sprigs fresh parsley


1 ts Salt


10 Peppercorns


1 Bay leaf


2 c Water





PASTRY:


2 c All-purpose flour, insifted


3/4 c Shortening


Ice water


1 lb Small carrots, pared, cut 1/2-inch long


1/2 pk Frozen pearl onions (1/2 Lb)


2 lg Celery stalks, diagonal cut 1/4-inch long


3/4 c Milk


1/2 c All-purpose flour, unsifted


3/4 ts Poultry seasoning


1/2 ts Salt


1/4 ts Pepper


1 lg Egg yolk, beaten with 1 Tbl water








Instructions





STOCK:





STOCK: Place chicken in 6-quart kettle along with the rest of stock ingredients. Bring to a boil over high heat. Reduce heat; simmer, covered, for about 1 hour, or until chicken is tender. (About 45 minutes with 2 smaller chickens.)


Meanwhile, make pastry. In medium bowl stir flour and salt together. With pastry blender, cut in shortening until mixture resembles coarse cornmeal. Sprinkle 1 tablespoon of ice water at a time, over all of pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. Pastry should be just moist enough to hold together, not sticky. (4 to 6 tablespoons ice water.) Shape into a ball; flatten and wrap in plastic wrap; refrigerate until ready to use.


Remove chicken from kettle to bowl; cool until easy to handle. Discard skin and bones. Cut chicken meat into 1-inch pieces (4 to 5 cups). Strain stock into large saucepan. Bring to a boil. Add carrots, pearl onions, and celery. Cook, covered, for 5 to 10 minutes, until vegetables are just tender. In 2-cup measuring cup, measure milk; whisk in flour, poultry seasoning, salt, and pepper until smooth. Stir into vegetable-stock mixture; bring to a boil, stirring constantly. Reduce heat; boil 1 minute. Add cut-up chicken; mix well. Divide mixture among six 1 1/3-cup casseroles or seperate baking dishes. Preheat oven to 400F.


Remove pastry from refrigerator. On lightly floured surface, cut pastry into 6 equal pieces. Flatten and evenly roll each piece to a circle the same diameter as the top of a casserole. Cut a cross, 1 1/2 inch across, in the center of each. Lightly moisten edges of casseroles with pastry brush and water. Place pastry circles on top of each casserole. Use knife tip to turn back the four corners in center of pastry, exposing filling. Firmly press edge of pastry to casserole with table fork. Place casseroles on large baking tray or rimmed cookie sheet. Bake for 30 minutes or until filling is bubbly. Remove from oven. Brush crusts with egg yolk mixture. Return to oven; bake for 5 minutes longer, or until pastry is golden-brown.
Sorry, I couldn't find any with cream cheese in the crust. I tried.