Lady And Sons Chicken Pot Pie Recipes

LADY AND SONS CHICKEN POT PIE RECIPE - (4.6/5)

Steps:

• Preheat your oven to 350' Cut your puff pastry into 1" strips so they're a little longer than your baking dish (if you're making individual servings then cut the strips thinner to accommodate the size of the bowl). On a cookie sheet you're going to weave the strips together: Lay out the vertical row. Then fold back every other strip halfway. Lay a strip in the middle horizontally. Take the strips you folded back and lay them flat again. Now take the opposite vertical strips and fold them back. Lay another strip horizontally. Take the folded back strips and lay them flat again. Continue this until you've reached the end. Then repeat the process going the other direction (pictorial demo on my blog...see link) **If you don't want to go through all that, then just take the strips and lay them across each other without weaving. Make as many lattices as needed. Brush your lattices with the beaten egg. Bake for about 5 minutes, until the dough rises and turns a light golden brown. Set aside. For the filling, season your chicken with salt, pepper and garlic. I cut up my chicken before hand but you can either saute them in the oil whole, or cut up. Either way, saute the chicken in a large skillet with high sides until cooked. Cut them into chunks if you didn't do so before cooking and set aside. Drain out the oil and melt the butter in the skillet. Slowly add in the flour, stirring constantly. Don't let it turn brown. Slowly stir in the cream until fully incorporated and smooth. Add the chicken base or bullion, the garlic and onions. Stir until thickened. Add your veggies and cooked chicken. Remove from heat and divide the filling into oven proof bowls or casserole dishes. Lay your puff pastry on top Place on a baking sheet in order to catch any spills. Bake in a 350' oven for about 5 minutes or so, until nice and bubbly.

LADY AND SONS CHICKEN POT PIE (PAULA DEEN)

Steps:

• For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
• Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
• For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
• In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
• Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
• Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
• To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.