< yum-o >

This is the absolute best Chicken Pot Pie I have ever put in my mouth. This is what I ordered when Gayle, Falon and I ate at the Lady & Sons in December. I decided that instead of just telling Joe over and over how good it was, that I would just make it for him. =) Truly, it was a breeze to make. But be warned... it is not an approved food on any diet you may be following! But it would be okay to have this once or twice per year. Paula says so!

Lady and Sons Chicken Pot Pie

Ingredients: 4 sheets frozen puff pastry 1 egg, beaten 4 chicken breast halves, or 2 cups leftover cooked chicken Paula Deen's 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: 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. Yield: 4 servings Preparation time: 15 minutes Cooking time: 10 minutes Ease of preparation: Easy