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    Deen-Lady and Sons Chicken Pot Pie


    Source of Recipe


    net

    List of Ingredients




    Lady and Sons Chicken Pot Pie

    4 sheets frozen puff pastry
    1 egg, beaten
    4 chicken breast halves, or 2 cups leftover cooked chicken
    seasoned salt
    pepper
    2 tablespoons 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

    Recipe



    Lady and Sons Chicken Pot Pie

    Crust
    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.

    Filling
    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.

    Yield: 4 servings
 

 

 

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