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:


Iingredients
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


Directions
Crust:
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.

Filling:
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!