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Pot Pie Recipe

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This recipe for Pot Pie is from The Briguglio Family Cookbook, 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:  
Ingredients
4 sheets frozen puff pastry
1 beaten egg
4 halves or 2 cups leftover cooked chicken chicken breast
Paula Deen Seasoned Salt
pepper
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 cup cooked frozen green peas
1 cup cooked chopped carrots
1 pinch optional nutmeg
Directions:
Directions:
Directions
Crust:

Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 °F for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

Filling:

Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, sauté chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and 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 and chicken. Remove from heat. In 4 oven-proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 °F for 5 minutes until bubbly. Any remaining pie filling may be frozen.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
30

 

 

 

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