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.