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Wheezer's Chicken Pot Pie Recipe

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This recipe for Wheezer's Chicken Pot Pie is from Nancy (Wheezer) Hill Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Frozen puff pastry
1 egg, beaten
4 chicken breasts, cooked and cubed
Salt and pepper.
2 tablespoons cooking oil
⅓ cup butter
⅔ cup flour
1 quart heavy cream (must be heavy cream)
¼ cup chicken soup base
1 tablespoon garlic
½ small onion
1 cup frozen peas
1 cup chopped carrots
Directions:
Directions:
Crust: Preheat oven to 350º. Cut each puff pastry in to 1 inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie bowl. I use a shallow soup bowl. Brush with beaten egg. Bake for 5 minutes or until golden brown. Set aside and assemble pies.

Leave oven at 350º. In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but DO NOT let this brown. Slowly add cream and keep stirring. Add chicken base (be sure to use this). Add garlic and onion and stir until thick. Add peas, carrots and cut up chicken bites. Remove from heat. Fill 4 individual oven proof bowls with chicken mixture and top with the lattice puff pastry. Bake for 5 minutes until bubbly.

This is very salty, so no need to add additional salt.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I can only find the chicken base at HyVee in the soup section usually on top shelf. Can omit the puff pastry if you like and put over toast or mashed potatoes.

 

 

 

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