Lady and Sons Chicken Pot Pie

By Queenbee_47

One of Paula Deen's best recipes!

Ingredients

• 2 sheets Pilsbury Pie Crust
• 1 quart Heavy Cream
• 1 Egg, beaten
• 1/4 cup Chicken base
• 4 Chicken Breasts halves
• 1 Tblsp. Minced Garlic
• Seasoned Salt and Pepper
• 1/2 Onion, minced
• 2 Tblsp. Vegetable Oil
• 1 cup Frozen Green Peas
• 1/2 cup Butter
• 1 cup cooked Carrots
• 2/3 cup Flour
• Pinch of Nutmeg, optional

Preparation

Step 1

Preheat oven to 375 degrees.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes. Set aside.
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat or roast in the oven at 375 degrees. Remove from heat and cut into chunks.
In a large saucepan, melt butter and then slowly add the flour, stirring until consistency of peanut butter, but not brown. Slowly add cream and keep stirring. Add chicken base, garlic and onions. Add peas, carrots and nutmeg and cut up chicken. Remove from heat. Fill 4 small baking dishes and cover with pie crust, brush with egg wash and bake until golden brown and bubbly.