1 tablespoon oil
2 pounds boneless skinless chicken breasts, diced
8 strips bacon, diced
1 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoon cream cheese
2 1/2 teaspoons dried dill
1 1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 1/2 cup chicken stock
1 cup whole milk
1 1/2 cup frozen cut green beans
1 cup frozen cauliflower florets
Cream to brush pastry
Prepare the All Butter Pie Crust. Divide into 2, you're making 2 pot pies.
Heat oil in a dutch oven. Once hot brown the chicken, about 2 to 4 minutes per side. Transfer to a pan.
Add bacon to the pot and cook until crispy.
Shut off the heat and remove all but 1 tablespoon of the fat.
Return the heat to medium and add onion, garlic and salt to the pot and cook until starting to soften, about 5 minutes.
Add in the cream cheese and spices (dill, onion powder, garlic powder, white pepper, paprika, cayenne pepper) and cook until the cream cheese is melted and the spices toasted, about 1 minute. Be careful to not burn.
Add the chicken stock 1/2 cup at a time. Scrape the bottom of the pot to get any brown bits up.
Whisk in the milk and bring the mixture to a boil.
Once boiling reduce the heat to low and add back in the chicken. Simmer for 15 minutes.
Remove from heat and add in the green beans and cauliflower.
Taste and adjust the seasoning if desired.
Let the mixture cool to room temperature completely before baking. The filling can be made up to 2 days ahead of time.
Preheat the oven to 425° and place a pizza stone in the middle.
Roll out the dough. You can either have a bottom and top crust, or just a top. I enjoy both. Place the bottom crust (if making it that way) in a pie dish. Do this for both of the crusts.
Scoop the cooled mixture into each pie dish.
Place the dough on top. If you have a bottom crust, crimp the edges together. Slash the top crust.
Brush cream on the top crust.
Bake in the oven for 40 minutes or until the pie dough is lightly golden all over.
Let cool for 5 minutes before serving.
Place the second pot pie in the freezer. It can be frozen for up to 3 months. When you want to make it it's best to let defrost in the refrigerator over night, but letting set on the counter for 30 minutes before baking works too.