Lady and Sons Chicken Pot Pie

Paula Deen was one of the first Food Network stars that I really got into, I just love her southern drawl and use of butter in every recipe! I have had and made this recipe for years and it is always a crowd pleaser, I have tried many variations over the years, but the best one is still her original recipe from the show. And her restaurant in Savannah, Georgia (the Lady and Sons) serves this and it is their number one dish!


Lady and Sons Chicken Pot Pie

INGREDIENTS:

1 sheet frozen puff pastry
1 egg, beaten
2 cups cooked, cut up chicken--I use rotisserie chicken
salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small onion, minced
1 cup frozen green peas, cooked
1 cup chopped, cooked carrots
Pinch of nutmeg

DIRECTIONS:

Crust:
Preheat oven to 350 degrees. Cut frozen puff pastry into 1 inch strips. On a large cookie sheet, weave the strips into a lattice enough to cover an 8 inch casserole dish. Bake for 5 minutes or until the dough has risen and turned light brown. Set aside until ready to assemble pies. Leave oven on.
Filling:
In a large saucepan, melt butter and then slowly add four, stirring until consistency of peanut butter, but not brown. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrot, nutmeg and cut up chicken. Remove from the heat. Fill an 8 inch casserole dish with the chicken mixture and then top it with the lattice. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Print This