Paula Deen Chicken Pot Pie
I’ve been going through the blog and pulling recipes for the Recipe Index and I’ve also been going through my computer to see if I have any pictures and recipes on the “To-Blog” list.
That’s where I found this little Pot Pie.Hidden in a File from 2008. Oops.
But back in 2008, when Thomas was deployed to Iraq, I went on a trip to Florida with my friend Tara to see her family.
(This is Tara and I at the dock at Ca’ d’Zan Mansion, Ringling Museum of Art)
It was an amazing vacation, with trips to Anna Marie Island, Ringling Brothers Mansion, Sweet Tomatoes, Disney’s Wide World of Sports, The Nickelodeon Hotel, and Downtown Disney.
But on the way back we had to drive through Georgia.For many foodies, Georgia = Savannah, Savannah = Paula Deen, Paula Deen = Lady and Sons!
YES!
While we were there, we got to met Paula’s Sons, Jamie and Bobby! It was so neat. (I wish she would have been there)
I have a picture somewhere but I’ll have to find it. We bought Paula Deen cookbooks, and had the guys sign them 🙂
Her restaurant was wonderful, I loved it!
The Sweet Tea SCREAMS Southern!
While we were there, I had the Chicken Pot Pie and it was wonderful!
I loved the lattice looking topping!!
So When I got home, I knew I would need to make that at home. Lucky for me the recipe was in the cookbook I bought!
I know My version isn’t as pretty, but it tasted just as good!
Adapted from Paula Deen’s Lady and Sons Chicken Pot Pie Recipe
Paula Deen Chicken Pot Pie
What you need:
4 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
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken broth
1 tablespoon minced garlic
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Individual Bowls are also needed if doing Single pot pies!
What to do:
For the Crust:
Preheat oven to 350 degrees F. Cut each sheet of the frozen puff pastry into 1-inch strips. You want to make these about 8-10 inches long, depending on the serving bowl you are using.
On a large baking sheet, weave strips into a lattice large enough to cover each pot pie.
Brush beaten egg onto each lattice square.
Bake for about 5 minutes, puffed and light golden brown. Remove from oven and let rest
Be sure to leave the oven on at 350 degrees F.
For the Filling:
Season chicken with the salt and pepper.
Heat oil in a large skillet over medium heat.
Add chicken and saute until cooked through. Once the chicken is done, remove from heat and cut into chunks.
In a large saucepan, melt butter and then slowly add flour. Stir until it starts to thicken a little.
Slowly add the cream while stirring.
Add chicken broth, and garlic and stir until thick.
Add peas, carrots, and cubed chicken.
Remove from heat.
Fill 4 individual oven-proof bowls with chicken pot pie mixture.
Top each bowl with a pre-cooked lattice square.
Bake for 5 minutes or until bubbly.If you’re ever near Savannah, GA be sure to check out her place!
The Lady & Sons
102 W Congress St
Savannah, GA 31401
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