4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves
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 1/2 cups cooked, cubed potatoes
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Preheat oven to 350 degrees F.
Crust:
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.
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.
1 2/3 cups frozen mixed vegetables
1 cup cooked chicken, cubed
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk
1 egg
Heat oven to 400ºF.
Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
Stir together remaining ingredients with fork until blended. Pour over vegetable mixture.
Bake 30 minutes or until golden brown.
Lynn, I love this recipe! Old Timey and the easy one! Next time I being home a rotisserie chicken.. I'm using the leftovers for this!
ReplyDeleteThanks so much Laurie! The rotisseri chicken is a great idea.
ReplyDelete