Lady and Sons Chicken Pot Pie (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
4 sheets frozen puff pastry |
1 egg, beaten |
4 chicken breast halves, or 2 cups leftover cooked chicken |
seasoned salt and pepper |
2 tablespoons cooking oil |
1/3 cup butter |
2/3 cup all-purpose 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 chopped cooked carrots |
pinch fresh grated nutmeg, optional |
special equipment: 4 (2-cup) individual baking dishes |
Directions:
1. Crust:
2. Preheat oven to 350 degrees F.
3. Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
4. Filling:
5. Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
6. In a large saucepan, melt butter and then 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, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
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