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Friday, March 20, 2015

Lady And Sons Chicken Pot Pie (paula Deen)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 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)

Recipe

  • 1 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.
  • 2 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 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.
  • 4 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 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 add cooked peas and carrots, nutmeg, if using, and cut up chicken. remove from heat.
  • 7 to serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

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