All Butter Pie Crust
1 tablespoon oil
2 pounds chicken breasts
8 strips bacon
1 medium onion
2 cloves garlic
1 teaspoon salt
4 tablespoons butter
0.25 cup all-purpose flour
2 tablespoon cream cheese
2.5 teaspoons dried dill
1.5 teaspoon onion powder
1 teaspoon garlic powder
0.5 teaspoon white pepper
0.25 teaspoon paprika
0.25 teaspoon cayenne pepper
1.5 cup chicken stock
1 cup whole milk
1.5 cup frozen cut green beans
1 cup frozen cauliflower florets
cream
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 breasts(boneless, skinless, diced), about 2 to 4 minutes per side. Transfer to a pan.
Add bacon(diced) 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(yellow, diced), garlic(minced) and salt to the pot and cook until starting to soften, about 5 minutes.
Add butter(unsalted) and all-purpose flour to the pot to make the roux.
Add in the cream cheese and spices (dried 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 whole milk and bring the mixture to a boil.
Once boiling reduce the heat to low and add back in the chicken. Simmer for .
Remove from heat and add in the frozen cut green beans and frozen cauliflower florets.
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 or until the pie dough is lightly golden all over.
Let cool for 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.