Charlene's Recipe

Chicken pot pie

Category: Casseroles and Skillets

Serves 4

4 sheets frozen puff pastry
1 egg beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
seasoned salt
pepper
2 Tbsp cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 Tbsp minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
pinch of freshly grated nutmeg (optional)

Crust:
Cut each sheet of frozen puff pastry into 1 strip, 8" 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 F 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 Tbsp oil, saute chicken breasts until cooked, cut into chunks and set aside (you may also use pre-cooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like 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 the precooked lattice squares. Bake at 350 F for 5 minutes until bubbly. Any remaining pie filling may be frozen.