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Prep Time: Cook Time: Total Time:
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
Crust
Preheat oven to 350 degrees F
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.
Filling:
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.
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.
Recipe: Paula Deen
Show: Paula's Home Cooking
Episode: Pie In The Sky
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Lady And Sons Chicken Pot Pie
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Category: Recipes
Prep Time: Cook Time: Total Time:
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
Crust
Preheat oven to 350 degrees F
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.
Filling:
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.
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.
Recipe: Paula Deen
Show: Paula's Home Cooking
Episode: Pie In The Sky
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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