The chicken pie is a unique dish: a delicious and creamy pie of chicken, carrots and green peas wrapped in a crunchy crisp pastry wrap.
Chicken pie, with its inviting appearance and enveloping taste, is the ideal recipe to amaze your guests!
This cake can be prepared in small oven proof bowls, as we propose it, or in nice single-portion ceramic casseroles.
Ingredients
4 sheets frozen puff pastry
4 halves chicken breast
1 cup cooked frozen green peas
1 cup cooked chopped carrots
1 beaten egg
Paula Deen Seasoned Salt
Pepper to taste
2 tablespoons cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small minced yellow onion
1 pinch optional nutmeg
How to prepare chicken pie
First of all prepare pie crust. To do this, cut each frozen puff pastry sheet into stripes, 8-inches long. Then weave these stripes into a lattice large enough to cover each pot pie.
Brush each lattice square with beaten egg and bake for 5 minutes at 350 F until dough rise and turn light golden brown. Set them aside.
Now prepare the filling. Season chicken breasts with salt and pepper then heat 2 tablespoons of oil and sauté chicken until cooked. Cut chicken breasts into chunks and set aside.
In a large saucepan, melt butter and start adding flour slowly. Stirring continuously until consistency of peanut butter but do not let it dark brown.
Slowly add cream and keep stirring then add garlic and onion. Stir them well until thicken. Add chicken, peas and carrots. Remove from heat.
Fill the cooked mixture in 4 oven-proof bowls and top each with one of pre-cooked lattice squares. Bake for 5 minutes until bubbly.
Remove from the oven; your chicken pot pies are ready!
Paula Deen Chicken Pot Pie
Equipment
- Oven
Ingredients
- 4 sheets frozen puff pastry
- 4 halves chicken breast
- 1 cup cooked frozen green peas
- 1 cup cooked chopped carrots
- 1 beaten egg
- Paula Deen Seasoned Salt
- Pepper to taste
- 2 tablespoons cooking oil
- 1/3 cup melted butter
- 2/3 cup flour
- 1 quart heavy cream
- 1/4 cup chicken base
- 1 tablespoon minced garlic
- 1/2 small minced yellow onion
- 1 pinch optional nutmeg
Instructions
- First of all prepare pie crust. To do this, cut each frozen puff pastry sheet into stripes, 8-inches long. Then weave these stripes into a lattice large enough to cover each pot pie.
- Brush each lattice square with beaten egg and bake for 5minutes at 350 F until dough rise and turn light golden brown. Set them aside.
- Now prepare the filling. Season chicken breasts with saltand pepper then heat 2 tablespoons of oil and sauté chicken until cooked. Cut chicken breasts into chunks and set aside.
- In a large saucepan, melt butter and start adding flour slowly. Stirring continuously until consistency of peanut butter but do not let it darkbrown.
- Slowly add cream and keep stirring then add chicken base, garlic and onion. Stir them well until thicken. Add chicken, peas and carrots. Remove from heat.
- Fill the cooked mixture in 4 oven-proof bowls and top each with one of pre-cooked lattice squares. Bake for 5 minutes until bubbly.
- Remove from the oven; your chicken pot pies are ready!
