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.