Lady and Sons Chicken Pot Pie

By Afton

Ingredients

• 4 sheets frozen puff pastry
• 1 egg, beaten
• 4 chicken breasts (2 cups)
• seasoned salt & pepper
• 2 T vegetable oil
• 1/3 c butter
• 2/3 c flour
• 1 qt heavy cream
• 1/4 c chicken base
• 1 T minced garlic
• 1/2 small yellow onion, minced
• 1 c cooked peas
• 1 c chopped cooked carrots
• pinch nutmeg (optional)

Preparation

Step 1

Crust: Cut each sheet of frozen puff pastry into 1” strips, 8” long. On large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake 350º 5 minutes until dough has risen & turned light golden brown. Set aside.

Filling: Season chicken with seasoned salt & pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat & cut into chunks.

In large saucepan, melt butter & then slowly add flour, stirring until consistency of peanut butter, but no brown like a roux. Slowly add cream & keep stirring. Add chicken base, garlic & onion & stir until thickened. Add peas, carrots, nutmeg & chicken. Remove from heat. Fill 4 individual oven-proof bowls with mixture & top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.