Lady and Sons Chicken Pot Pie (Paula Deen)
photo by Sharlene~W
- Ready In:
- 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)
- 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.
Questions & Replies
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This would have been good with puff pastry however I used a pie crust and put it over top of the casserole dish. I really improvised for the most part but made chicken stock off the previous days chicken we had. I seasoned that well with fresh herbs. Then I sauteed onions, celery, potatoes and carrots in butter. I added the flour and mixed well. Then added cooked peas and cooked pearl onions and cubes of chicken breasts. I mixed in the chicken stock and milk and added salt and pepper. Best pot pie i have ever made! Next time I will try the puff pastry tho as Paula uses.
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This was very good! I used one sheet of puff pastry cut into strips, & made a lattice top for the Pie. My family does not care for a bottom crust as it gets soggy. The puff pastry was cooked separately, and placed on the top of the pot pie filling when it came out of the oven. I also used a 99% fat free chicken soup instead of the chicken base and skin milk in place of whole milk. Very easy to make. This is a keeper!
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I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.