Lady and Sons Chicken Pot Pie

Name: Lady and Sons Chicken Pot Pie
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters butter; 237 milliliters chopped cooked carrots; 59 milliliters chicken base; 4 chicken breast halves, or 2 cups leftover cooked chicken; 2 Tbsps cooking oil; 1 egg, beaten; 158 milliliters all-purpose flour; 1 pinch Pinch fresh grated nutmeg, optional; 1 Tbsp minced garlic; 946 milliliters heavy cream; 237 milliliters frozen green peas, cooked; 4 sheets frozen puff pastry; 4 servings Seasoned salt and pepper; 1 smalls yellow onion, minced

Lady and Sons Chicken Pot Pie might be a good recipe to expand your main course repertoire. One serving contains 2637 calories, 53g of protein, and 208g of fat. This recipe serves 4. This recipe covers 49% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, nutmeg, chicken base, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Special equipment: 4 (2-cup) individual baking dishes

Crust: Preheat oven to 350 degrees F.

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Crust

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Oven

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.

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Puff Pastry Sheets

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Baking Sheet

Pot

Brush beaten egg onto each lattice square.

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Egg

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.

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Dough

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Oven

Filling: Season chicken with seasoned salt and pepper.

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Salt And Pepper

Whole Chicken

Heat oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add chicken and saute until cooked through.

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Whole Chicken

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.

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Peanut Butter