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.

Potato Chicken Pot Pie

Ingredients:
4 potatoes, approx. 2 lb., peeled and cut in chunks
2 1/2 cups milk
2 tbsp butter
1 tsp salt
1/2 tsp pepper
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 tbsp Dijon mustard
2 tsp lemon juice
1/2 tsp dried thyme
2 cups cooked turkey or chicken, cubed
1 1/2 cups frozen mixed vegetables
2 tbsp grated Parmesan

Directions:
In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup milk, 1 tbsp butter and half each of the salt and pepper.
Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute.
Gradually whisk in remaining milk, salt and pepper, mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened.
Add turkey and vegetables; cook for 5 minutes or until vegetables are tender.
Pour into 8-in. casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.


I made this and it was a great alternative to pastry on the pot pie; It made it more of a Sheppard's pie really. I can't find the picture I took of it, but it was really good and worth making! My Husband LOVED it too!