LADY AND SONS CHICKEN POT PIE (PAULA DEEN)

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Lady and Sons Chicken Pot Pie (Paula Deen) image

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!

Provided by SharleneW

Categories     Savory Pies

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 -4 sheets frozen puff pastry (her original recipe called for 4, I felt 2 was plenty)
1 egg, beaten
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)

Steps:

  • 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.

Nutrition Facts : Calories 1293.5, Fat 86.2, SaturatedFat 30.4, Cholesterol 174.1, Sodium 749.9, Carbohydrate 91.9, Fiber 4.8, Sugar 4.7, Protein 38.4

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