Lady and Sons Chicken Pot Pie (Paula Deen)

Submitted 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!"

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4-6

ingredients

• Pastry Crust

• 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

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. 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. 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. 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. 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. Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
7. To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

Reviews

[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!

 

[startnover]

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.

 

[ChefMightyRich]

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!

 

[kylienkate]

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.

 

[scrapgirl44]

This was really pretty. It was good.