Ingredients
-
-
2 - 4
-
1
-
-
4
-
2
-
1/3
-
2/3
-
1
-
1/4
-
1
-
1/2
-
1
-
1
-
1
Directions
Lady and Sons Chicken Pot Pie (Paula Deen), 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!, This would have been good with puff pastry however 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 , 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!
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Steps
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1
Done
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For Crust: Preheat Oven to 350f 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
Done
|
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
Done
|
For Filling: Heat Oil in a Large Skillet Over Medium-High Heat. Add Chicken and Saut Until Cooked Through. Remove from Heat and Cut Into Chunks. |
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4
Done
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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
Done
|
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
Done
|
Add Cooked Peas and Carrots, Nutmeg, If Using, and Cut Up Chicken. Remove from Heat. |
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7
Done
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to Serve Fill 4 Individual Oven-Proof Bowls With Chicken Mixture and Then Top Each With a Pre-Cooked Lattice Square. |
