Lady And Sons Chicken Pot Pie Recipe

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Lady and Sons Chicken Pot Pie

Bernice Mosteller


Recipe courtesy Paula Deen. This recipe makes 4 individual pies. I work it around and make one hugh pie to suit my family. It is very, very delicious.

★★★★★ 1 vote
20 Min
30 Min


sheets frozen puff pastry
1 large
egg, beaten
chicken breast halves, or 2 cups leftover cooked chicken
seasoned salt and pepper
2 Tbsp
cooking oil
1/3 c
2/3 c
all-purpose flour
1 qt
heavy cream
1/4 c
chicken base
1 Tbsp
minced garlic
1/2 small
yellow onion minced
1 c
frozen green peas, cooked
1 c
chopped cooked carrots
fresh grated nutmeg, optional (i did not use)


1Special equipment; 4 (2 cup)individual baking dishes)
2Preheat oven to 350 degrees
3Crust: 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 mins. or until dough has risen and turned golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees.( I PUT MY CRUST ON PARCHMENT PAPER TO BAKE)
4FILLING: 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.
5In 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, and (nutmeg if you are using it), and cut up chicken. Remove from heat.
6Fill 4 individual oven - proof bowls with chicken mixture and then top each with a pre-baked lattice square.
7Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American