Chicken And Vegetable Pot Pies With Cream Cheese Crust

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2 1/2 cups all purpose flour

1/2 teaspoon salt

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

12 cups water

2 large onions, quartered

2 large carrots, coarsely chopped

1 large leek, sliced

12 small thyme sprigs

1 bay leaf

3 tablespoons olive oil

2 red bell peppers, cut into strips

1 large onion, chopped

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 tablespoon chopped rosemary

1/2 cup (1 stick) unsalted butter

1/2 cup plus 2 tablespoons all purpose flour

1 cup milk

1/4 cup whipping cream

4 1/2 teaspoons beef base* or other concentrated beef-flavored broth*

1 egg, beaten to blend (for glaze)

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