World’s Best Chicken Pot Pie

By BuffieBelinda

Adapted from a recipe by Paula Dean, this is the most flavorful pot pie I have ever eaten. My neices beg me to make this every time they come to visit. It is also just gorgeous to serve at dinner parties.

Ingredients

• 2 pkgs. frozen puff pastry
• 1 egg, beaten
• 4 chicken breast halves, or 2 cups leftover cooked chicken
• 1-2 tsp salt, pepper and garlic powder
• 4 TBSP butter
• 2/3 cup all-purpose flour
• 1 quart heavy cream
• 2 TBSP chicken base
• 1 tablespoon minced garlic
• 1/2 small yellow onion, minced
• 1 cup frozen mixed vegetables, thawed
• 1 Pinch fresh grated nutmeg, optional

Preparation

Step 1

Crust:
1. Preheat oven to 350 degrees°.
2. Cut one sheet of frozen puff pastry into 1-inch strips, 8 inches long. Do the same with the other sheet, only cut the strips in half.
3. On a large cookie sheet, weave strips into a lattice large enough to cover each potpie.
4. Brush with beaten egg.
5. Bake for 10-15 minutes, or until dough is golden brown.
6. Remove from oven and tent with foil.

Filling:
1. Sprinkle chicken with seasonings.
2. Bake it in the oven 350° for 30 minutes
3. Remove from heat and cut into chunks. Alternatively, you may use precooked leftover chicken.
4. In a large saucepan, melt butter
5. Add onion and sauté until tender
6. Add garlic and sauté 1 minute
7. Add flour and stir 2 minutes
8. With a whisk, slowly add cream, while stirring constantly, until well blended
9. Whisk in chicken base and nutmeg
10. Stir in cubed chicken and vegetables
11. Fill 4 individual baking ramekins
12. Top with pre-baked crust
13. Place ramekins back in oven for 5 minutes to heat everything thoroughly
14. Serve