Lady And Sons Chicken Pot Pie Paula Deen Food

LADY AND SONS CHICKEN POT PIE (PAULA DEEN)

Steps:

• For Crust: Preheat oven to 350°F Cover 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. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
• Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). 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. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
• Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), 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.

LADY AND SONS CHICKEN POT PIE

Steps:

• Crust:
• Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 °F for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.
• Filling:
• Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, sauté chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and 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 and chicken. Remove from heat. In 4 oven-proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 °F for 5 minutes until bubbly. Any remaining pie filling may be frozen.

LADY AND SONS' CHICKEN IN WINE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste.
• Layer the cheese slices on top.
• In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese.
• Sprinkle stuffing mix on top and drizzle with melted butter.
• Bake for 45 minutes.
• Remove from the oven and serve.

THE LADY AND SONS PECAN CHICKEN ( PAULA DEEN )

Steps:

• Preheat oven to 350°F.
• Melt butter in a 10 x 15-inch baking pan.
• In a shallow dish, combine buttermilk and egg.
• In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
• Dip chicken in buttermilk, then in flour.
• Place skin side down in melted butter.
• Turn to coat and leave skin side up.
• Sprinkle with pecan halves.
• Bake for 1 1/4 hours.

SAVORY CHICKEN POT PIE PAULA DEEN

Steps:

• For the chicken:.
• Preheat oven to 350 degrees F.
• Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
• Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
• For the filling:.
• Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
• When chicken has cooled, discard the onions, carrots, sage and rosemary.
• Pull the chicken meat off the bones and cut into 1/2-inch pieces.
• Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
• Mix together well. *Cook's Note: Filling will be thick.
• For the crust:.
• Knead all ingredients together in a large bowl, slowly adding the water.
• Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.
• Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough.
• Crimp the edges together with a spoon or a fork.
• Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.