Lady and Sons Chicken Pot Pie

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4   sheets frozen puff pastry
1   egg, beaten
4   chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup 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 cooked carrots, chopped
pinch fresh grated nutmeg (optional)


Cut each sheet of frozen puff pastry into 1 strips, 8 inches long.  On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.  Beat egg and brush onto each lattice square.  Bake at 350 degrees for 5 minutes.  Dough will rise and turn light golden brown.  Set aside until ready to assemble pies.

Season chicken breasts with seasoned salt and pepper.  In about 2 tablespoons oil, Sautee 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.  Any remaining pie filling may be frozen.