Chicken Pot Pie

It is a cold rainy day and I am craving some hot chicken pot pie... What do ya got Paula Deen!?!?!

from foodnetwork.com (Lady and Sons Chicken Pot Pie)
Ingredients
4 sheets frozen puff pastry (**see my tip for using baguette dough, Below!)
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
pepper
2 tablespoon 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 yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
pinch fresh grated nutmeg (optional)

Directions

Crust: (**see my tip for using baguette dough, below!)
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 degrees 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, Sautee 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 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen.

Recipe courtesy Paula Deen






My review: Impressive look over all (mainly from the lattice work)! But the taste wasn't right. My husband ate it all and wanted more, but agreed, it wasn't what you would expect from a pot pie. I see pot pies as a creamy filling, and this turned more into a dough. I would definitely be willing to learn more about adding flour to recipes, seems more of a chemical thing that I am not grasping here... but I don't think this recipe was right anyways. I followed it precisely. So I will learn more about flour adding, and research a new recipe for the filling.
But the lattice crust was IMPRESSIVE! My husband even thought it looked professional!
But I "cheated" on that:
**I used baguette dough (from the refrigerated tubes) (which is WAY cheaper!!! than puff pastry) and pinched two triangles together to make a rectangle. Then I cut four strips. I stretched each to the desired length, then I weaved them on a baking pan. THEN I did the egg and brush. Cooked at 350 for about 7 minutes.