Lady And Sons Chicken Pot Pie (Paula Deen) Recipe

Name: Lady And Sons Chicken Pot Pie (Paula Deen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry Crust; 2 -4 sheets frozen puff pastry (her original recipe called for 4, I felt 2 was plenty); 1 egg, beaten; Pot Pie Filling; 4 chicken breast halves (or 2 cups leftover cooked chicken); 2 tablespoons cooking oil; 1/3 cup butter; 2/3 cup all-purpose flour (or less ( see chef's note in directions); 1 quart milk (Paula's recipe called for cream); 1/4 cup chicken base (or less ( see chef's note in directions); 1 tablespoon minced garlic; 1/2 small yellow onion, minced; 1 cup frozen green pea, cooked; 1 cup chopped cooked carrot; 1 pinch fresh grated nutmeg (optional)

Servings: persons

Pastry Crust
2 -4 sheets frozen puff pastry (her original recipe called for 4, I felt 2 was plenty)
1 egg, beaten
Pot Pie Filling
4 chicken breast halves (or 2 cups leftover cooked chicken)
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour (or less ( see chef's note in directions)
1 quart milk (Paula's recipe called for cream)
1/4 cup chicken base (or less ( see chef's note in directions)
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green pea, cooked
1 cup chopped cooked carrot
1 pinch fresh grated nutmeg (optional)

1
For Crust: Preheat oven to 350u00b0F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
2
Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
3
For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks.
4
In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
5
Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
6
Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
7
To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pastry Crust, 2 -4 sheets frozen puff pastry (her original recipe called for 4, I felt 2 was plenty), 1 egg, beaten, Pot Pie Filling, and more.

Yes, Lady And Sons Chicken Pot Pie (Paula Deen) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lady And Sons Chicken Pot Pie (Paula Deen)

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