Note: The recipe calls for 1 cup of flour, however 1/2 cup seems to be sufficient in this recipe.
2 1/2 to 3 cups chicken stock (add extra 1/2 cup if needed for nice consistency)
1/2 cup heavy whipping cream
Dash of hot pepper sauce, such as Tobasco
Salt and freshly ground pepper
1 cup (2 sticks) chilled unsalted butter
3 cups all purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/2 teaspoon granulated white sugar (opt)
1/4 teaspoon freshly ground white pepper
1 large egg
To make the Filling:
Melt the butter in a large sauté pan over medium heat. Add the onion, carrots (if using) and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and saute about 15 minutes, until the potatoes and carrots (if using) are tender. Stir in the crushed red pepper and add salt and pepper to taste.
While the vegetables are sautéing, skin the chicken, pull the meat off the bones, and shred the meat or cut into bite size pieces. Place the green beans (if using) 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. (You can use this same technique with carrots as well) 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 pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1 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 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 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 the crust is golden brown. Serve immediately.
Rather Sweet Variations: Pot pies lend themselves to all manner of vegeatable additions, such as corn, turnips, celery, asparagus spears.
FREEZE BEFORE BAKING:
You can double wrap the pot pies in plastic wrap and pop them in the freezer.
Simply pull from the freezer and place in a pre-heated 350 degree oven and bake for 30 to 40 minutes until the crust is golden and the sauce is bubbly.