PAULA DEEN’S LADY AND SONS CHICKEN POT PIE

By stepjo7269

Paula Deen’s lady and sons chicken pot pie

Ingredients

• Crust:
• 4 sheets frozen puff pastry
• 1 C. milk
• 1 egg, beaten
• 4 chicken breast halves, or 2 cups leftover cooked chicken
• Seasoned salt
• Pepper
• 2 T. cooking oil
• 1/3 C. melted butter
• 2/3 C. flour
• 1 quart heavy cream
• 1 C. chicken base
• 1 T. minced garlic
• 1 small yellow onion, minced
• 1 C. frozen green peas, cooked
• 1 C. cooked carrots, chopped
• Pinch fresh grated nutmeg (optional)
• ● 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.
• ● Mix egg and milk together, and brush onto each lattice square.
• ● Bake at 350 degrees for 5 minutes. (Dough will rise and be light golden brown.)
• ● Set aside until ready to assemble pies.
• Filling:
• ● Season chicken breasts with seasoned salt and pepper.
• ● In about 2 tablespoons of oil, Sautè chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts).
• ● In a large saucepan melt butter and 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, and chicken.
• Remove from heat.
• ● In 4 oven proof bowls, fill with sauce, and top each with one of your pre-cooked lattice squares.
• ● Bake at 350 degrees for 5 minutes until bubbly.

Preparation

Step 1

Note: Any remaining pie filling may be frozen.

Serves 4