Recipe by Sharlene~W
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!
Top Review by G.I. Joe Girl
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!
- 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)
Directions See How It's Made
- 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.
- 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.
- 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.
- 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.
- 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.
- Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
- To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.