March 15, 2011

Cozy Chicken Pot Pie

It has been chilly and gloomy lately so Hubby and I were in the mood for some comfort food.  We decided to make homemade chicken pot pies and they turned out rich, comforting and delicious.  :)

Chicken Pot Pie Recipe Via Paula Deen
  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Serves: 4
  • Level: Easy

  • 4 sheets frozen puff pastry
  • 1 egg, beaten
  • 4 chicken breast halves,  or 2 cups leftover cooked chicken*
  • Salt and Pepper
  • 2 tablespoons cooking oil
  • 1/3 cup butter
  • 2/3 cup all-purpose flour
  • 1 quart heavy cream**
  • 1/4 cup chicken broth
  • 1 tablespoon minced garlic
  • 1/2 small yellow onion, minced
  • 1 cup frozen green peas, cooked
  • 1 cup chopped carrots, cooked*
  • Pinch fresh grated nutmeg, optional*
  • Special equipment: 4 (2-cup) individual baking dishes

  • 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 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

  • In a large saucepan melt butter and then slowly add flour until consistency of peanut butter, but not brown like a roux
  • Slowly add cream and keep stirring
  • Add chicken broth, garlic, and onion and stir until thickened
  • Add peas, carrots, nutmeg (optional), and chicken
  • Remove from heat
  • Fill 4 oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square
  • Bake for 5 minutes or until bubbly
Helpful Hints:
  • Instead of taking the time to saute chicken breasts, we bought a pre cooked rotisserie.  Simplify!
  • Tear the rotisserie into chunky pieces until you have 2 cups
  • Instead of cooking raw carrots, buy frozen!
  • We left out the nutmeg and it was still delicious, but I'm sure it would create an interesting taste
**Using a quart of heavy cream will make this meal very rich, so on a lighter note you can use half and half or even milk-just thicken with more flour- or if your lactose intolerant like me you can use plain flavor soy or almond milk :)

Happy Cooking!

- Forever Lovely

*Photo By Forever Lovely

No comments:

Post a Comment

Thank you so much for sharing your lovely thoughts! :)


Related Posts Plugin for WordPress, Blogger...