Just Add Some BUTTER!

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This past weekend I went to Savannah for a double bachelorette weekend and I have to admit it was double the fun!  We were lucky and had a big enough group to make reservations at Paula Deen’s famous “Lady and Sons” restaurant……… it was SOOOOO GOOOOODDDD!!! I couldn’t decide what to order because everything looked delicious.  I ended up with the veggie burger, but my stomach was envious of all the chicken pot pie receivers.  Here is Paula’s famous recipe and if it tastes anything like the bites I stole from Brooke’s lunch then you will DIE!

* recipe can be found at Food Network

Lady and Sons Chicken Pot Pie

  • 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 base
  • 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
  •  

    Preparation:

    Crust

    Preheat oven to 350 degrees F.

    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 degrees F.

    Filling

    Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

    In a large saucepan, melt butter and then 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, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

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