Lady and Sons Chicken Pot Pie

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Pie in the Sky

Rated: 4 stars out of 5Rate itRead users' reviews (449)

RECIPE
COMMENTS & REVIEWS(449)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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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

Directions

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

Crust:

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.

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Comments & Reviews

recipe Lady and Sons Chicken Pot Pie
Annie Milpitas, CA 11-17-2009
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Cooking with Flair !
Rated: 5 stars out of 5

Have read most comments (300/448). Various opinions reflect each person's opinion. Bottom line...Paula successfully... demonstrated a way to "package" her chicken stuff going through the oven as all pot pies do. Her puff pastry strips, being put on top of the container like it was a cherry pie, captures attention. Each reader can do their own recipe of the chicken stuff and package it the regular way AND Paula's puff pastry way. COMPARE THE TASTE, TEXTURE AND EASE OF EATING. Thanks to Paula for generating such interest. As an aside...I did the above comparison and has a neighborhood street party. The reaction to taste, ease of eating and appearance were each discussed. The ONLY negative about Paula's use of Puff Pastry strips was that the lengths were too long for the container used in the oven. Puff pastry expands in all directions. Each strip should have been shorter and the end result ,,, easier spoon access without getting flakes of cooked puff pastry. Thanks to all. My family enjoyed all aspects. Read more
recipe Lady and Sons Chicken Pot Pie
celester kansas, MO 11-14-2009
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the bomb
Rated: 5 stars out of 5

for all you haters out there thats complaining stop looking up paula recipes shes the best southern cook out there i love... every recipe she makes and from what i see every day comments she gets 5 stars every time so you go paula for get about the haters you are here to please i also loved your lemon cake recipe oh and by the way thanks for inviting me from your kitchen to mine luv ya Read more
recipe Lady and Sons Chicken Pot Pie
Cindy little rock , AR 11-13-2009
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Love it!
Rated: 5 stars out of 5

Super simple, big on taste...everyone loved it! thanks Paula!!!!
recipe Lady and Sons Chicken Pot Pie
null null, null 11-05-2009
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SOMETHING IS WRONG HERE!
Rated: 1 stars out of 5

After making this recipe I came here to review it and can't beleive some of these comments. How could you people eat this?... This recipe was entirely unedible. I think there MUST be a mistake with regard to the amount of chicken base. It calls for 1/4 cup! It should have been 1/4 teaspoon. This dish is so salty that there is no other flavor. I was just heart broken upon tasting it since it was so pretty. It wasn't cheap either! PAULA!!! FIX THIS RECIPE! Read more
recipe Lady and Sons Chicken Pot Pie
Electra S Hortense, GA 11-02-2009
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Not everyone is FAT...
Rated: 5 stars out of 5

Believe it or not folks, the entire world is not fat, obese or watching every single ounce of fat they take in. I love all of... Paula's recipes because she is one of the very FEW chefs that don't focus on calories, fat, etc...She cooks with real food. I personally am sick of fat free, reduced fat, light, etc all over everything I buy to eat. Dieters & weight watchers have entire aisles in the grocery store dedicated to them, well where is the aisle for people trying (OMG, I'm gonna say it) to GAIN weight!!! The heavy cream in this recipe makes it heavenly. Highly recommended to those of us that want real food!!!Read more
recipe Lady and Sons Chicken Pot Pie
Maggie Ferriday, LA 10-26-2009
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Disappointed
Rated: 2 stars out of 5

I love Paula, but this recipe was sub-par. The consistency and overall recipe was good, but there were problems. I would... recommend that you saute the onions and garlic before adding them or they will get you in the end. Cut the heavy cream in half, at least. (I cut it in half and added about a cup of 2% milk. My consistency was perfect) It was EXTREMELY SALTY. I didn't add salt at all, but the chicken base made the dish TOO SALTY TO EAT. I suggest cutting the chicken base in half and finding a low sodium version. Once these alterations are made, I think the dish will be up to Paula's normal standard. Read more