Recipe

Spring Chicken Pot Pie Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 8 months, 2 weeks ago I had some fresh english peas, a whole chicken and a craving for a pot pie. I used half a chicken for this recipe, the other half will be for Havarti Jalapeno Chicken Enchiladas (stay tuned!) Prep:15m Cook:45m Servings:6	Luisascater
	chicken pot pie cream cheese crust

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Ingredients

Chicken and stock ingredients:

1/2 of a 3 1/2 pound organic chicken (fryer)

water, to cover chicken

1 carrot

1 leek, halved and rinsed well

1 dried turkish bay leaf

few sprigs of fresh parsley

small handful of peppercorns

sea salt, to season water

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Cream Cheese Crust:

2 1/2 cups all purpose flour

1/2 teaspoon sea salt

1 cup (2 sticks) unsalted butter, cut into pieces, room temperature

1 8-ounce package cream cheese, cut into pieces, room temperature

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Filling ingredients:

6 Tbsp unsalted butter

1/2 large sweet yellow onion, diced

1/2 red bell pepper, diced

1 carrot, diced

1/4 cup all-purpose flour

2 cups chicken stock

1/4 whipping cream

1 tablespoon beef demi-glace* (my secret ingredient!)

1/2 cup fresh green peas, blanched (or organic frozen)

2 Tbsp fresh parsley, minced

1 tbsp fresh tarragon, minced

1 teaspoon fresh rosemary (or thyme), minced

Sea salt & freshly ground black pepper, to taste

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Egg wash: 1 egg whisked with 1 Tbsp water

Directions

For crust:

Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling. Note; you will only need half of this dough for the pie. The other half can be frozen (or used for Trigger's Shrimp Empanadas!)

For chicken:

Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 2 cups stock, about 1 hour.

For filling and assembly:

Heat 3 TBSP butter in large skillet over medium heat. Add peppers, carrots and onion; cook until soft, about 6 minutes. Add herbs and peas, season, then transfer to bowl with chicken.

Add remaining 3 TBSP butter to same pan with flour; whisk 2 minutes. Gradually whisk in stock, then cream and beef base; bring to boil. Season sauce with salt and pepper. Add chicken mixture.

Roll out dough on lightly floured surface. Place filling in pie dish. Cover dish with dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 350°F. Brush top of dough with egg glaze; cut 3 slits for steam to escape. Bake pie until crust is golden brown and filling is heated through, about 45 minutes.

Plate and garnish with fresh chopped chives.

*Sold at specialty foods stores and in the soup section of many supermarkets

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