Chicken Pot Pie

Williams Sanoma

decadent!

Pastry

  • 1 ½ cups flour
  • ½ t. salt
  • 8 T. chilled, unsalted butter
  • 4 oz. Cream cheese
  • 1 T. water

Combine flour and salt.  Add butter and cheese until coarse crumbs.  Add water and stir with fork.  Add up to 1 T. more water to make cohesive dough.  Pat into smooth cake and chill for 1 hour.

Filling

  • 4 cups chicken stock
  • ½ lb. carrots, peeled and sliced
  • ½ lb. large mushrooms, sliced
  • 4 oz. Unsalted butter
  • 2/3 cup flour
  • ½ cup heavy cream
  • 3 cups diced, cooked chicken
  • ¼ cup parsley, chopped

Boil chicken stock in large stock pot.  Add vegetables and simmer, covered 15 minutes until vegetables are tender.  Remove vegetables and set aside.  Strain stocks into 4 cups measure, add water if necessary to make 4 cups.
Return saucepan to heat.  Melt 4 oz. Butter, then add flour.  Cook and stir 2 minutes to make roux.  Add stock and boil, whisking constantly.  Reduce heat, add cream and simmer for 2 minutes.  Stir in chicken and reserved vegetables.  Add parsley, season with salt and pepper.
Roll out dough to top 4 individual pies.  Vent tops.  Place on baking sheet and bake for 20 -25 minutes at 425.

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