Monday, March 10, 2014

Individual homemade chicken pot pie!

I love a good chicken pot pie. Last week, little miss Callie suggested we have some for dinner, so I dusted off the old Paula Deen cookbook and got to work. I swear I used that cook book ALL the time, when we first got married, but lately I have been slacking.

This is one of my favorite recipes. It's pretty simple ingredient wise, but it's a little involved prep wise.
Warning: This recipe is super rich and totally unhealthy in every way!

Here is the recipe:

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    **I use 1/2 cup of half and half and 1/2 cup of skim milk instead
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then 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, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

I don't use as much heavy cream, I can't imagine how thick it would be, I use half and half and skim milk mixed together.

I cook mine in ceramic bowls and then everyone has their own dish. It's also great for left overs, yum!

No comments:

Post a Comment