The Lady & Son's Chicken Pot Pie

By ccavaletti

Ingredients

• 2 (17.3 oz) packages frozen puff pastry, thawed
• 1 large egg, beaten
• 1/2 c butter
• 2/3 c all-purpose flour
• 1 qt heavy whipping cream
• 1/4 c chicken base
• 1/2 smal yellow onion, minced
• 1 Tbsp minced garlic
• 2 c chopped cooked chicken
• 1 c frozen peas, thawed
• 1 c chopped carrot, cooked
• Pinch grated fresh nutmeg (optional)

Details

Servings 4

Preparation

Step 1

Preheat oven to 350º. Line 2 large baking sheets with parchment paper.

On a lightly floured surface, unfold pastry sheets, and cut each sheet into 8 (1-inch-wide) strips. On prepared pans, weave strips from each sheet into a lattice square, so you have 4 lattices total. Brush beaten egg onto each lattice square.

Bake for 5 minutes for until light brown. (Actually this took a whole lot longer). Remove from oven and set aside.

In a large saucepan, melt butter over medium heat. Stir in flour, and cook for 1 minute. Slowly stir in cream until well combined.

Stir in chicken base, onion and garlic; cook for 10 minutes or until thickened and bubbly. Remove from heat, and stir in chicken, peas, carrot, and nutmeg.

Divide chicken mixture among 4 (2-cup) baking dishes, and top each with a pastry lattice.

Bake for 10 minutes or until filling is hot and bubbly and pastry is golden brown.

From Cooking with Paula Deen, March/April 2015