Lady and Sons Chicken Pot Pie (Paula Deen)
This recipe originated with Paula Deen. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry. You can also substitute a lower-calorie milk for all of the cream.
This recipe originated with Paula Deen. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry. You can also substitute a lower-calorie milk for all of the cream.
- 1 tablespoon minced garlic
- 1 egg beaten
- 1/3 cup butter
- 2 tablespoons cooking oil
- 2 -4 sheets frozen puff pastry (her original i felt 2 was plenty)
- 4 cups leftover cooked chicken)
- 2/3 cup all-purpose flour (or less ( see chef's note i
- 1 quart milk (paula's recipe called for cream)
- 1/4 cup chicken base (or less ( see chef's note in dir
- 1/2 small yellow onion minced
- 1 cup frozen green pea cooked
- 1 cup chopped cooked carrot
- 1 pinch fresh grated nutmeg (optional)
- Carbohydrate 1.51679563159712 g
- Cholesterol 40.6708333851558 mg
- Fat 22.162466635273 g
- Fiber 0.192464788222299 g
- Protein 0.389435018863854 g
- Saturated Fat 10.6031050199801 g
- Serving Size 1 1 -6 serving(s) (37g)
- Sodium 109.663881740073 mg
- Sugar 1.32433084337482 g
- Trans Fat 1.4060136359835 g
- Calories 202 calories
Step-by-step
- For Crust: Preheat oven to 350 degrees F.
- Cover a large cookie sheet with parchment paper.
- Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie.
- On cookie sheet, weave strips into squares.
- Brush beaten egg onto each lattice square.
- Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown.
- Set aside until ready to assemble pies.
- For Filling: Heat oil in a large skillet over medium-high heat.
- Add chicken and sauté 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 do not brown like a roux.
- Slowly add cream and keep stirring.
- Add chicken base, garlic, and onion and stir until thickened.
- Add cooked peas and carrots, nutmeg (if using), and cut up chicken.
- Remove from heat.
- To serve, fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
A Busy Mom's Take on Paula Deen's Chicken Pot Pie
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything beyond basic survival feels like a luxury. Dinner, often a battleground of picky eaters and dwindling energy, is a constant challenge. But tonight, I decided to treat my family – and myself – to something special. I've always loved Paula Deen's recipes; they have a certain comforting charm that evokes cozy nights and family gatherings. Tonight, it was her Chicken Pot Pie. I'll admit, I adapted it slightly to fit my busy schedule and my slightly less-than-perfect baking skills.
This isn't your grandma's chicken pot pie; this is a streamlined, slightly healthier version (okay, I kept the cream, don't judge!) that’s surprisingly easy to manage. I found that using leftover roast chicken significantly reduced prep time – a lifesaver on a weeknight. Instead of making individual pies, I opted for one large casserole dish. This way, I could serve it tonight and enjoy leftovers throughout the week without all the fuss. The puff pastry lattice top was a little challenging, let’s be honest; a few stray strips are evidence of my ambitious yet somewhat clumsy attempt at achieving that perfect golden-brown crust. But hey, it tasted incredible, which more than makes up for any aesthetic imperfections.
The creamy sauce, infused with the subtle sweetness of carrots and peas, paired perfectly with the tender chicken. The simple elegance of the dish exceeded all expectations, proving that sometimes the most delicious meals are the ones that require the least amount of effort. This recipe reminded me why I love cooking. It's not just about creating a meal; it's about creating memories, about nourishing my loved ones, and reminding myself that even amidst the chaos of everyday life, there's always time for a little bit of simple joy, and a whole lot of deliciousness. Next time, maybe I’ll even attempt to make those individual pies – but for now, this one-dish wonder is perfect. And it leaves plenty of time for a much-needed relaxing bath after a long day.
Ingredients notes: I used a combination of frozen peas and carrots to save time, a trick every busy mom should know! The puff pastry saved me from making a crust from scratch. I will say, however, that the original recommendation of only 2 sheets of puff pastry might be enough for a smaller casserole dish. I used 4, and while it made it extra flaky and delicious, it resulted in a considerable amount of leftover crust. Feel free to adjust based on your needs. I also used a reduced-sodium chicken base to control the saltiness, a key adjustment for health-conscious cooks. The addition of fresh nutmeg provided a subtle warmth, but it’s completely optional. Feel free to experiment with other spices to add your personal touch.
Tips for success: Don’t be afraid to improvise! This recipe is flexible enough to accommodate your available ingredients and personal preferences. Feel free to add other vegetables, like mushrooms or potatoes, to make it your own. If you’re short on time, using pre-cut vegetables is a great way to speed up the process. And most importantly, don't worry about achieving perfection. Even a slightly imperfect chicken pot pie is still an incredibly comforting and delicious meal.
Serving suggestions: This dish is hearty enough to stand on its own, but it’s also delightful served with a simple side salad or some crusty bread. A glass of chilled white wine is the perfect complement for this comforting dish.
In the end, this wasn’t just about making dinner; it was about making time for my family. This chicken pot pie, a simple dish elevated by a little love and a dash of Paula Deen’s magic, is now firmly cemented in our weekly rotation. The taste of home, made a little easier, a little quicker, and a whole lot more delicious.
