Lady and Sons Chicken Pot Pie

Lady and Sons Chicken Pot Pie

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    servings. Ingredients

  • 4

    •4 sheets frozen puff pastry

  • 1

    •1 egg, beaten

  • 4

    •4 chicken breast halves, or 2 cups leftover cooked chicken

  • •Seasoned salt and pepper

  • 2

    •2 tablespoons cooking oil

  • •⅓ cup butter

  • •⅔ cup all-purpose flour

  • 1

    •1 quart heavy cream

  • ¼

    •¼ cup chicken base

  • 1

    •1 tablespoon minced garlic

  • ½

    •½ small yellow onion, minced

  • 1

    •1 cup frozen green peas, cooked

  • 1

    •1 cup chopped cooked carrots

  • •Pinch fresh grated nutmeg, optional

  • •Special equipment: 4 (2-cup) individual baking dishes

Directions

Preheat oven to 350 degrees F. 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 F. 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. .


Nutrition

Facebook Conversations