Chicken Pot Pie

The pie is in the oven and my house smells like baking cheese cake, pie pastry and comforting roasting chicken and vegetables.
The last time I made Lucindas Chicken Pot Pockets I had wanted to make a few changes. I did and I think she'd approve. I made an actual pie rather than pockets because I had less time to work with. I almost doubled the amount of veggies and added peas. And this time, I had chicken stock and shredded chicken left over in the freezer from when I made stock for Siri's Italian Wedding Soup. This cream cheese pastry literally took me 7 minutes to make. While the dough chilled in the fridge for 1/2 an hour I cut the veggies and made the filling. Super quick and super healthy.




Cream Cheese Pastry:
8T. unsalted butter at room temperature
4 ounces cream cheese at room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour
1/2 t. coarse salt

-Mix butter, cream cheese and cream in a food processor, with a mixer or by hand with a fork.
-Add flour and salt. Mix until combined and dough just holds together in a ball.
-Divide into 2. Flatten into disks and warp in plastic.
-Refridgerate for at least 30 minutes. Or overnight. If chilled overnight, take out 15 minutes before ready to use.

Filling: (Adapted Version)
3 T. butter
1/2 chopped onion
1/2 cup cup chopped celery
2 chopped carrot
1/4 cup frozen peas
1/2 t. coarse salt
Fresh ground pepper to taste
2 1/2 T. all-purpose flour
1 1/2 cups chicken broth
1 heaping cup of shredded chicken
1/4 cup grated parmesan cheese
1 large egg, for egg wash

-Melt butter in a hot skillet and add onion, celery and carrot. Saute over medium heat for 2-3 minutes. Stir in the salt and flour and cook for 1 minute more. Add chicken broth and stir until thickened, about 2 minutes. Add chicken and cheese. Cool in fridge while you roll dough.
-Preheat oven 375.
-Roll out dough, lay half in a 9 inch pie plate, fill with filling, top with rest of rolled out dough, curl edges of top piece under edges of bottom piece.
-Crimp edges with fork. Chill for a few minutes.
-Cut 3 slices in top of dough so steam will escape during cooking process.
-When ready to bake, beat the egg with 1 T. water. Brush top of pie.
-Bake at 375 for 35 to 45 minutes or until crust is golden and juices are bubbling.
-Let cool for 15 minutes before cutting.
-Serve with mashed potatoes or green salad or steamed green beans. Or put greens beans right in the pie!! The more veggies the better.

Source: Adapted from "Mad Hungry" Lucinda Scala Quinn
Photos: Shawn Campbell