Monday, January 7, 2013

Chicken Pot Pie

So we have been to The Lady and Sons (Paula Deens restaraunt) several times now and one of those times Phillip ordered a chicken pot pie.  He loved it, so today, I found the recipe and decided to make it for him.  After the first bite he said "this tastes like the one I had at Paulas".  To me that means success.  It was amazingly good and I loved how the golden lattice crust pretty much begged me to dig in.  Make sure to read my notes at the bottom!

  • 4 sheets frozen puff pastry (I used two because I made one big pie)
  • 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 (I used about 3's all I had and I thought it was plenty)
  • 1/4 cup chicken base (broth)
  • 1 tablespoon minced garlic
  • 1/2 small yellow onion, minced (I used onion powder this is just because I HATE the texture of onions)
  • 1 cup frozen green peas, cooked (I only used 1/2)
  • 1 cup chopped cooked carrots (I only used 1/2)
  • Pinch fresh grated nutmeg, optional (Didn't use)

    * I added about a cup of potatoes
    * I also grated a little fresh parmesean (about 1/4 cup) on before putting the crust on top.
    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.

    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.

    *My five year old helped alot with this recipe, he really enjoyed making it together.

    Lady and Sons Chicken Pot Pie

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