Chicken Potpie Casserole

Dina and I had the distinct pleasure of meeting Paula Deen and her sons Jamie and Bobby at the Lady & Son’s banquet hall in Savannah, GA. This was a very exciting time for us. Both Paula and her sons are so very friendly and personable. Speaking to them is like visiting with long time friends.

We were greeted with a robust “Hey Ya’ll! How ya’ll doin’?” from Paula which made us feel immediately at ease and like we were the only two people in the room with them. Paula is very “down home” as we say in the South which is to say “down to Earth.” She has said on more than one occasion that she’s “just an ordinary person” and when you meet her in person, it feels exactly like that.

Since Paula is known to be a lover of all things bacon, Dina was telling her about our Maple Bacon Peanut Brittle (LINK). Paula and Jamie seemed legitimately interested in the recipe, how it was prepared, and even what style bacon is used.  At the end of the instructions, Jamie and Paula both gave her a thumbs up on the salty-sweet combination. I’m pretty sure we were both beaming from ear to ear.

 

After meeting with Paula, we made our way upstairs to the Lady and Son’s for lunch which inspired this recipe.

 

 

 

The Lady & Son’s famous Chicken Pot Pie which we sampled while we were in Savannah is simply delicious. The filling is so rich and buttery and unlike any pot pie I’d ever tasted. When I gave my immediate impressions of the pot pie, which is phenomenal by the way, to Dina, she agreed and I knew I HAD to re-create Paula’s recipe for the blog. It is absolutely amazing!

 

 

If you try this recipe, let us know! Leave a comment below or tag us in your photo  at #Kitchen_Dreaming on Instagram or @KitchenDreaming on Twitter.  We’d LOVE to see your results!!

 

Paula Deen's Chicken Pot Pie

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Kitchen Dreaming

Serves: 6 servings

Ingredients

• 4 sheets frozen puff pastry
• 1 egg, beaten
• 4 chicken breast halves, or 2 cups leftover cooked chicken
• Seasoned salt and pepper
• 2 tablespoons cooking oil
• â…“ cup butter
• â…” cup all-purpose flour
• 1 quart heavy cream
• ¼ cup chicken base
• 1 tablespoon minced garlic
• ½ small yellow onion, minced
• 1 cup frozen green peas, cooked
• 1 cup chopped cooked carrots
• Pinch fresh grated nutmeg, optional

Instructions

1. Preheat oven to 350° F.
2. 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 the 8 x 8 inch pot pie. Brush beaten egg onto the lattice square. Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to assemble casserole. Leave oven on at 350 °F.
3. Meanwhile, 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. Alternatively, you may use precooked chicken.
4. 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. Pour mixture into an 8 x 8 inch oven-proof pan and top with the pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Nutrition Information

Serving size: 10 oz Calories: 1018 Fat: 88.3 g Saturated fat: 47.7 g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 35.6 g Sugar: 3.1g Sodium: 266 mg Fiber: 2.7 g Protein: 23.2 g Cholesterol: 310 mg

3.3.3070

Recipe from Paula Deen, The Lady & Sons 

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