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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