Do any of you remember those little frozen Swanson Chicken Pot Pies? I did I love them as a kid. Then in the late 80’s Marie Calendars started making their line of frozen pot pies and all kinds of folk became hooked.
Well I am glad those frozen food days are over. The only thing I like frozen these days is my ice cream. One can say that Chicken pot pie could be a little intimidating to make. I say “Be brave” go for it. For you have no idea how much a homemade pot pie could rock your world.
My favorite recipe for this is that of one of my Food Heros– Ms. Paula Deen. I first tasted this masterpiece back in 2007 on a visit to Savannah, Georgia. I stood in that long infamous line at her restaurant The Lady and Sons for well over an hour and let me tell you it was well worth it.
The following is the exact recipe they use at the restaurant. It’s not only pretty but “oh honey it’s so good it will make you want to slap yo mama”…….
- 8 sheets frozen puff pastry
- 1 egg, beaten
- 4 chicken breast halves, or 2 cups leftover cooked chicken
- Seasoned salt and pepper
- 2 tablespoons cooking oil
- ⅓ cup butter
- ⅔ cup all-purpose flour
- 1 quart heavy cream
- ¼ cup chicken base
- 1 tablespoon minced garlic
- ½ small yellow onion, minced
- 1 cup frozen green peas, cooked
- 1 cup chopped cooked carrots
- Pinch fresh grated nutmeg, optional
- Special equipment: 2- Pie Dishes
- Preheat oven to 350 degrees F.
- Crust: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 350 degrees F.
- 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.
- 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. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 2 individual Pie Dishes with chicken mixture and then top each with a pre-cooked lattice square. Bake for 10 minutes or until bubbly. Any remaining pie filling may be frozen.