But I have to say, this pot pie recipe beats all the other pot pie recipes I had ever made because (1) it is pretty simple to make; (2) it is freaking delicious (there were no left-overs, and dinner was consumed by all within 10 minutes of being served); and (3) it is so beautiful.
If you are looking for a recipe for a dinner party, and you want to impress, look no further. I have the perfect recipe for you.
Here's how you can make this gorgeous pot pie.
Start by dicing chicken then seasoning the chicken with salt and pepper. Saute them in batches in a hot casserole until they are cooked through and have turned opaque.
Add a little more olive pan to the casserole. Saute the onions until soft and translucent. Add the minced garlic and saute another 30 seconds. Transfer to a bowl and set this aside.
This recipe is definitely a keeper. :)
Lady and Sons Chicken Pot Pie (Serves 4)
Adapted from Paula Deen's Southern Cooking Bible
4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken - I used about 250-260g of chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup (75.6g) butter
2/3 cup (83.3g) plain flour
1 quart (1 litre) heavy cream - I used milk
1/4 cup chicken base (powdered chicken stock) - I used Maggie chicken stock powder
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked*
1 cup chopped cooked carrots*
Pinch fresh grated nutmeg, optional - I omitted this
*I used the same quantity of frozen mixed vegetables
For the Crust:
Preheat oven to 350°F (175°C).
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350°F (175°C).
For the Filling:
1. Season chicken with seasoned salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through.
3. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
4. In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux.
5. Slowly add cream (or milk) and keep stirring.
6. Add chicken base, garlic, and onion and stir until thickened.
7. Add peas, carrots, nutmeg, if using, and cut up chicken.
8. Remove from heat.
9. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
10.Bake for 5 minutes or until bubbly.
Note: Any remaining pie filling may be kept frozen in an air-tight container for up to 2 months.
This post is linked to Cook like a Star, Paula Deen and the Deen Brothers organised by me the Domestic Goddess Wannabe, Joyce from Kitchen Flavours and Zoe from Bake for Happy Kids.
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Here are my blogging friends that have joined me cooking for this event. Please visit their blogs for more of their excellent cooking!