Chicken Pot Pie!!!

Chicken Pot Pie

INGREDIENTS:

4 sheets frozen puff pastry 2/3 c flour 1 TBLS minced garlic
1 egg, beaten ¼ c chicken base
4 chicken breast halves, or 2 c cooked chicken
2 TBLS cooking oil ½ small yellow onion
1/3 c butter 1 c cooked frozen peas
1 quart heavy cream (I use ½ 1% milk and ½ half and half)
1 c cooked chopped carrots pinch fresh nutmeg (optional)

DIRECTIONS:

Crust:
Preheat oven to 350*. 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 min. or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350*.

Filling:
Season chicken with salt and pepper. Heat oil in a large skillet over med-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 chicken. Remove from heat. Fill 4 individual (I find it makes more like 5-6) oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 min. or until bubbly. Any remaining pie filling may be frozen.

I made a family favorite tonight for dinner. Chicken Pot Pie! I make a homemade pie crust instead of the frozen pastry puff. It is delicious!!