Menu Enter a recipe name, ingredient, keyword...

Lady and Sons Chicken Pot Pie

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Lady and Sons Chicken Pot Pie 0 Picture

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
  • 1/3 •1/3 cup butter
  • 2/3 •2/3 cup all-purpose flour
  • 1 •1 quart heavy cream
  • 1/4 •1/4 cup chicken base
  • 1 •1 tablespoon minced garlic
  • 1/2 •1/2 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

Details

Preparation

Step 1

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.

.

Review this recipe