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

Ingredients:

• 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

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 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.

Chicken*:

• 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

Filling:

• 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