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    You are in: Home / Recipes / Lady and Sons Chicken Pot Pie (Paula Deen) Recipe
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    Lady and Sons Chicken Pot Pie (Paula Deen)

    Lady and Sons Chicken Pot Pie (Paula Deen). Photo by Sharlene~W

    1/2 Photos of Lady and Sons Chicken Pot Pie (Paula Deen)

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sharlene~W's Note:

    This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!

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    Units: US | Metric

    Pastry Crust

    Pot Pie Filling


    1. 1
      For Crust: Preheat oven to 350°F 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. 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. 3
      For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
    4. 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. 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. 6
      Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
    7. 7
      To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

    Ratings & Reviews:

    • on October 07, 2009


      My hubby does not like chicken so I used beef and beef base in place of the chicken. It was devine! It was extremely rich with te cream so I may try half and half, but this is definately a restaurant quality recipe as is!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2005


      I got this Off of Food Network and made it after watching Paula Dean make it.....ymmmy. I loved the puff pastry, a very different and easy twist. Fun, I did use all the puff pastry, but it probably depends on the type of dish you put it in.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2010


      Forget the calories for today and have yourself a ball. This was so creamy and delicious, both my DW and I ate in silence we were so busy shoveling it in! This would be great with a homemade pie crust too!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Lady and Sons Chicken Pot Pie (Paula Deen)

    Serving Size: 1 (415 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1293.4
    Calories from Fat 775
    Total Fat 86.2 g
    Saturated Fat 30.3 g
    Cholesterol 174.0 mg
    Sodium 749.9 mg
    Total Carbohydrate 91.8 g
    Dietary Fiber 4.8 g
    Sugars 4.7 g
    Protein 38.3 g

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