Ingredients
2
1/2 cups all purpose flour
1
cup (2 sticks) unsalted butter, cut into pieces, room temperature
1
8-ounce package cream cheese, cut into pieces, room temperature
1
3 1/2-pound whole chicken
2
large onions, quartered
2
large carrots, coarsely chopped
2
red bell peppers, cut into strips
8
ounces shiitake mushrooms, stemmed, caps sliced
4
ounces green beans, boiled 1 minute, cut into 1-inch pieces
3/4
cup chopped green onions
1/2
cup drained oil-packed sun-dried tomatoes, chopped
1/2
cup (1 stick) unsalted butter
1/2
cup plus 2 tbsp all purpose flour
4
1/2 tsp beef base* or other concentrated beef-flavored broth*
1
egg, beaten to blend (for glaze)
Directions
1.
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.
2.
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 3 cups stock, about 1 hour.
3.
For filling and assembly: Heat 1 tablespoon oil in large skillet over medium heat. Add peppers and onion; cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; sauté until just brown, about 4 minutes. Add to bowl with chicken; mix in next 4 ingredients.
4.
Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk, cream and beef base; bring to boil. Season sauce with salt and pepper. Stir 3 cups sauce into chicken mixture (reserve remaining sauce for another use).
5.
Cut prepared dough crosswise into 6 equal pieces. Roll out pieces to 7-inch rounds on lightly floured surface. Divide filling among six 2-cup soufflé dishes. Cover each dish with 1 dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.)
6.
Preheat oven to 350°F. Brush top of each dough round with egg glaze; cut 3 slits in each for steam to escape. Bake pies until crust is golden brown and filling is heated through, about 45 minutes.
7.
*Sold at specialty foods stores and in the soup section of many supermarkets.
New-York Restaurants
