Recipes : Lady and Sons Chicken Pot Pie : Food Network

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Lady and Sons Chicken Pot Pie
Recipe courtesy Paula Deen

Ingredients
4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional

Crust:

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.

Ingredients
Filling:

Directions
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.