lady and sons chicken pot pie

I have made pot pies before. Loads of times.

But I have to say, this pot pie recipe beats all the other pot pie recipes I had ever made because (1) it is pretty simple to make; (2) it is freaking delicious (there were no left-overs, and dinner was consumed by all within 10 minutes of being served); and (3) it is so beautiful.

Do you not agree with me?

If you are looking for a recipe for a dinner party, and you want to impress, look no further. I have the perfect recipe for you. 

Here’s how you can make this gorgeous pot pie.

Start by dicing chicken then seasoning the chicken with salt and pepper. Saute them in batches in a hot casserole until they are cooked through and have turned opaque.

Transfer the cooked chicken into a bowl and set this aside

Add a little more olive pan to the casserole. Saute the onions until soft and translucent. Add the minced garlic and saute another 30 seconds. Transfer to a bowl and set this aside.

In the same casserole, add the butter. Once the butter has melted, add the flour a little a time and stir to mix. When all the flour has been incorporated into the butter, add the milk gradually and stirring constantly.

You should end up with this smooth and thick gooey looking sauce.

To this, add the chicken base, as well as onions and minced garlic.

Add the vegetables and cooked chicken. Season with some salt and pepper.

Stir everything to combine, then dish the chicken + vegetables + sauce into smaller casseroles.

Flour a clean work surface, and cut the ready-rolled puff pastry into strips. Weav the strips into a lattice, trim the ends and transfer this onto a lined (and greased if you are using baking parchment) baking tray.

Egg wash the puff pastry and bak it for 5 minutes.

Lift the pastry and place it on the casserole dish. Return this to the oven and bake for a further 5-10 minutes, until the pastry turns gold brown.

Serve this immediately, while the pot pie is piping hot and the pastry is crispy.

There is something magical about pot pie and puff pastry.

This recipe is definitely a keeper. šŸ™‚

Lady and Sons Chicken Pot Pie
Serves 4
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Ingredients
  1. 4 sheets frozen puff pastry
  2. 1 egg, beaten
  3. 4 chicken breast halves, or 2 cups leftover cooked chicken - I used about 250-260g of chicken
  4. Seasoned salt and pepper
  5. 2 tablespoons cooking oil
  6. 1/3 cup (75.6g) butter
  7. 2/3 cup (83.3g) plain flour
  8. 1 quart (1 litre) heavy cream - I used milk
  9. 1/4 cup chicken base (powdered chicken stock) - I used Maggie chicken stock powder
  10. 1 tablespoon minced garlic
  11. 1/2 small yellow onion, minced
  12. 1 cup frozen green peas, cooked*
  13. 1 cup chopped cooked carrots*
  14. Pinch fresh grated nutmeg, optional - I omitted this
  15. *I used the same quantity of frozen mixed vegetables
For the Crust
  1. Preheat oven to 350Ā°F (175Ā°C).
  2. 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 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350Ā°F (175Ā°C).
For the Filling
  1. 1. Season chicken with seasoned salt and pepper.
  2. 2. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through.
  3. 3. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
  4. 4. In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux.
  5. 5. Slowly add cream (or milk) and keep stirring.
  6. 6. Add chicken base, garlic, and onion and stir until thickened.
  7. 7. Add peas, carrots, nutmeg, if using, and cut up chicken.
  8. 8. Remove from heat.
  9. 9. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
  10. 10.Bake for 5 minutes or until bubbly.
Notes
  1. Any remaining pie filling may be kept frozen in an air-tight container for up to 2 months.
Adapted from Paula Deen's Southern Cooking Bible
Adapted from Paula Deen's Southern Cooking Bible
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

This post is linked to Cook like a Star, Paula Deen and the Deen Brothers organised by me the Domestic Goddess Wannabe, Joyce from Kitchen Flavours and Zoe from Bake for Happy Kids.

Want to cook or bake like Paula Deen or the Deen Brothers? To join, simply cook or bake any recipe from their websites or cookbooks and link with us at this (Joyce’s), this (Zoe’s) or this (Diana’s), post for the whole of June 2014.

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