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.