Ingredients

How to make it

  • To make the filling:
  • Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
  • While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.
  • To make the cream sauce:
  • Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.
  • To make the crust:
  • Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
  • Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls—mine are about 4 inches across—and cut out dough rounds that are 1-1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.
  • Note:Pot pies allow many vegetable additions, such as diced carrots, fresh corn kernels, diced turnips, sliced celery, cut-up asparagus spears, or sliced wild mushrooms. Just add them to the sauté mix and enjoy.
  • Serves 6.
  • From: The Pastry Queen: Recipes from Rather Sweet Bakery and Cafe by Rebecca Rather, Alison Oresman

Reviews & Comments 6

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  • blackwideovamp 5 years ago
    not sure if you realize this but this recipe is under a vegan category and its defiantly not vegan.
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    " It was excellent "
    justjakesmom ate it and said...
    I can use a few shortcuts like buying prepared crust and this won't be too much work for such a good result. thanks.
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  • rosemaryblue 7 years ago
    Love chicken pot pie! Love this recipe! I have that book, The Pastry Queen: Recipes from Rather Sweet Bakery and Cafe by Rebecca Rather, Alison Oresman! I have eaten there several times, and it is truly wonderful! I am so excited that you posted that from the book!! :)
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  • lor 7 years ago
    I hope you and your hubby enjoy it!!! Thank you for your positive comments!
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  • dixiejet 7 years ago
    My hubby,Joe asked me for a homemade Chicken Pot Pie just a couple days ago ! Great recipe,lor !
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    " It was excellent "
    ahmed1 ate it and said...
    Pass me the fork please!!Great recipe with really hard work lor.Thanks for sharing
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