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Lady & Sons Chicken Pot Pie


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Member since 2013

Serves 4 | Prep Time 15 | Cook Time 10

Ingredients

4 sheets frozen puff pastry

1 egg, beaten

4 chicken breast halves, or 2 cups leftover cooked chicken

Paula Deen Seasoned Salt

pepper

2 tablespoon cooking oil

1/3 cup melted butter

2/3 cup flour

1 quart heavy cream

1/4 cup chicken base

1 tablespoon minced garlic

1/2 small yellow onion, minced

1 cup frozen green peas, cooked

1 cup cooked carrots, chopped

pinch fresh grated nutmeg (optional)


Crust:



Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 degrees for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.



Filling:



Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, Sautee chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen.


Pairs Well With


Notes

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