Lady And Sons Chicken Pot Pie

By á-174942

Ingredients

• 4 sheets frozen puff pastry
• 1 egg beaten
• 4 chicken breast halves (or 2 cups leftover cooked chicken)
• Seasoned salt and pepper to taste
• 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
• 1 pinch fresh grated nutmeg (optional)

Details

Servings 4

Preparation

Step 1

Crust: Preheat oven to 350 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 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.

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.

This recipe yields 4 servings.