Chicken Pot Pie
(adapted from Paula Deen)
1 sheet frozen puff pastry
1 pound chicken breast tenderloins
salt and pepper
cajun seasoning (I used Tony’s)
1/3 cup butter
2/3 cup flour
1 quart milk
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup carrots, chopped and cooked
Preheat the oven to 350 degrees. Cut the puff pastry into 1-inch strips. On a large cookie sheet, weave the strips into a lattice large enough to cover the pot you are cooking the pie in (I used a 5 1/2 quart dutch oven). Bake for 5-10 minutes until the dough rises and turns a light, golden brown. Set aside until ready to assemble the pie.
In a large pot, cover the chicken with water and a little bit of cajun seasoning. Bring to a boil and let boil for approximately 20 minutes or until the chicken is cooked through. Remove the chicken. Allow to cool and cut into small pieces. Set aside.
For the carrots and peas. Place each in a small pot and add 1/2 cup water. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes.
In a large saucepan, melt the butter and add the flour stirring until you reach the consistency of peanut butter, but do not brown. Slowly add the milk and keep stirring until smooth. Add the chicken base, garlic, and onion and stir until thickened. Add the peas, carrots, and chicken. Remove from heat and place in a 350-degree oven for 20 minutes or until bubbly. Remove from the oven and place the lattice pastry on top. Place back in the oven for 5-10 minutes.
Remove from the oven and allow to cool for a few minutes prior to serving.
(Sorry I didn’t take more pictures, we were all dying to eat!!!)