Paula Deen Chicken Pot Pie

Paula Deen Chicken Pot Pie



What you need:

 

4 sheets frozen puff pastry

1 egg, beaten

4 chicken breast halves, or 2 cups leftover cooked chicken

Seasoned salt and pepper

2 tablespoons cooking oil

1/3 cup butter

2/3 cup all-purpose flour

1 quart heavy cream

1/4 cup chicken broth

1 tablespoon minced garlic

1 cup frozen green peas, cooked

1 cup chopped cooked carrots


Individual Bowls are also needed if doing Single pot pies!


What to do:


For the Crust:


Preheat oven to 350 degrees F. Cut each sheet of the frozen puff pastry into 1-inch strips. You want to make these about 8-10 inches long, depending on the serving bowl you are using. 


On a large baking sheet, weave strips into a lattice large enough to cover each pot pie.


Brush beaten egg onto each lattice square.


Bake for about 5 minutes, puffed and light golden brown. Remove from oven and let rest


Be sure to leave the oven on at 350 degrees F.


For the Filling:


Season chicken with the salt and pepper.


 Heat oil in a large skillet over medium heat.


Add chicken and saute until cooked through. Once the chicken is done, remove from heat and cut into chunks.

In a large saucepan, melt butter and then slowly add flour. Stir until it starts to thicken a little.


Slowly add the cream while stirring.


Add chicken broth, and garlic and stir until thick.


Add peas, carrots, and cubed chicken.


Remove from heat.


Fill 4 individual oven-proof bowls with chicken pot pie mixture.


Top each bowl with a pre-cooked lattice square.


Bake for 5 minutes or until bubbly.


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