Chicken Pot Pies W/Cream Cheese Crust

This is the best chicken pot pie, filled with potatoes, vegetables a homemade sauce and cream cheese crust.

One of my favorite comfort foods is Chicken Pot Pie. There is just something about it, the aroma and the feeling of satisfaction that it gives you in every bite. I've had a hard time trying to recreate a homemade pie that taste as good as the Marie Callender ones that we love so much.  

For me it is usually the the filling, trying trying to perfect it was always so difficult for me. I was piddling around one of my favorite sites the Sunday Baker. I saw that Tanya had posted a recipe for these cute little individual chicken pot pies.

Three things about this recipe caught my eye. One, the crust was made from scratch with cream cheese, two the filling and sauce looked so smooth and flavorful just like what I have been searching for, and three Tanya stated that the recipe was adapted from Taste of Home! I love Taste of Home recipes, so you see I just knew this recipe had to be great.

My husband loves Chicken Pot Pie, so I knew he would be in for a treat. I was so excited to make this recipe and get his thoughts.  The crust was so easy to prepare and smelled wonderful. And the filling..... well it was DIVINE!!! I could of sat and ate that filling right out of the pot LOL. This pot pie baked up beautifully and my husband loved it.

I'm so excited that to have found in my opinion to be the perfect Chicken Pot Pie Recipe. The crust turned out so flaky and the addition of the cream cheese was very flaky and rich. The only thing I did differently from the original recipe was make one large pie instead of individual ones. time locating the individual pie pans. I also added diced potatoes along with the frozen veggies in the filling. This recipe is definitely a keeper. 

Let's get started. To make the crust, combine the flour, cream cheese and butter to a large bowl. Cut in the cold cream cheese and butter until you have a crumbly mixture. Transfer to a floured counter top and knead the mixture until a dough forms. 

While I prepare the pie crust I start cooking the chicken. If you have some leftover roasted chicken or have a rotisserie chicken you can you that as well. I did not, so I just add some olive oil to my stove top grill and brown some seasoned chicken breasts. Then cut into bite size pieces.

Roll two-thirds of the dough into a 12 inch circle and transfer dough to a 9 inch pie plate. Trim the over hang of the dough and set aside.  Place pie crust in the refrigerator until ready to fill. Do not roll the remaining dough until you are ready to fill the pot pie and add the top crust to place over the filling.

To make the sauce in a saucepan, melt the butter. Stir in the flour, garlic, and spices till blended. Slowly stir in the warm water and milk. 

Add the chicken bouillon powder or cubes and whisk to combine. Slowly bring a soft boil and stir constantly for about 2 minutes or until thickened. The consistency is correct when the sauce can coat the back of a spoon.

Remove from heat and add the diced potato, frozen vegetables (peas, carrots, celery, whichever you prefer!) and the chicken. Lightly mix to combine.

Remove the bottom crust from the refrigerator and pour filling into crust. Roll out the second pie crust.

Add the top crust over the filling, trim, seal and crimp using a fork. Cut a couple of slits in the top crust to allow steam to escape.

Bake at 425 degrees for about 30 - 40 minutes, or until the filling is bubbly and the crust is golden brown. If the edges of the crust brown to quickly use a pie guard.

To make this a Freezer Meal: Wrap the uncooked pot pie with plastic wrap and then with foil. Label, date and add directions using a sharpie. To bake just remove from the freezer thaw a bit and bake.