Lady and Sons Chicken Pot Pie
4 sheets puff pastry, thawed (assuming you're using the frozen version)
1 egg, beaten
4 chicken breast halves or 2 cups leftover cooked chicken
2 TB vegetable oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base (I used 4 tsp bullion instead)
1 TB minced garlic
1/2 small onion, minced
1 cup each of frozen peas and carrots (I used 2 cups of a frozen veggie mix)
pinch fresh grated nutmeg (optional)
Preheat your oven to 350'
Cut your puff pastry into 1" strips so they're a little longer than your baking dish (if you're making individual servings then cut the strips thinner to accommodate the size of the bowl). On a cookie sheet you're going to weave the strips together:
Lay out the vertical row. Then fold back every other strip halfway. Lay a strip in the middle horizontally. Take the strips you folded back and lay them flat again.
Now take the opposite vertical strips and fold them back. Lay another strip horizontally. Take the folded back strips and lay them flat again. Continue this until you've reached the end. Then repeat the process going the other direction (pictorial demo on my blog...see link)
**If you don't want to go through all that, then just take the strips and lay them across each other without weaving.
Make as many lattices as needed.
Brush your lattices with the beaten egg.
Bake for about 5 minutes, until the dough rises and turns a light golden brown. Set aside.
For the filling, season your chicken with salt, pepper and garlic. I cut up my chicken before hand but you can either saute them in the oil whole, or cut up. Either way, saute the chicken in a large skillet with high sides until cooked. Cut them into chunks if you didn't do so before cooking and set aside.
Drain out the oil and melt the butter in the skillet. Slowly add in the flour, stirring constantly. Don't let it turn brown. Slowly stir in the cream until fully incorporated and smooth.
Add the chicken base or bullion, the garlic and onions. Stir until thickened. Add your veggies and cooked chicken.
Remove from heat and divide the filling into oven proof bowls or casserole dishes. Lay your puff pastry on top
Place on a baking sheet in order to catch any spills. Bake in a 350' oven for about 5 minutes or so, until nice and bubbly.
Pairs Well With
I LOVE the puff pastry as the topping for this dish. The filling is a bit rich. You can use half and half or just plain milk to tone it down or "lighten" it up. You can add a little more milk or cream to get the consistency you like. The flavor was wonderful. I love making them into individual serving sizes.
This dish is quick and easy. Especially if you were to use leftover chicken. It's hearty and filling...perfect for those cold winter nights coming up