Recipe courtesy Paula Deen
Show: Paula's Home Cooking/Savannah Country Cookbook/Paula Deen Celebrates
Ingredients
4 Sheets frozen puff pastry
1 Egg, beaten
4 Chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
Pepper
2 tablespoons Cooking oil
1/3 cups Melted butter
2/3 cups Flour
1 Quart heavy cream
1/4 cups Chicken base
1 tablespoons Minced garlic
1/2 Small yellow onion, minced
1 cups Frozen green peas, cooked
1 cups Cooked carrots, chopped
pinch Fresg grated nutmeg (optional)
Instructions:
Crust:
Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 degrees for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.
Filling:
Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, Sautee chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen.
