Indulge in the Southern comfort food classic, Lady and Sons Chicken Pot Pie, a delectable dish that has won the hearts of food enthusiasts worldwide. This iconic recipe, featured in the renowned cookbook "The Lady and Sons Savannah Country Cookbook," embodies the essence of Southern charm and hospitality. Experience the perfect harmony of tender chicken, savory vegetables, and a creamy, flavorful sauce, all enveloped in a golden, flaky crust. Savor the aroma of freshly baked goodness as you gather family and friends around the table to relish this cherished culinary creation. Additionally, discover delightful variations such as the Mini Chicken Pot Pies, perfect for individual servings or special occasions, and the Chicken and Dumplings, a heartwarming dish featuring tender dumplings swimming in a rich broth. Embark on a culinary journey with Lady and Sons Chicken Pot Pie and its irresistible companions, satisfying your cravings for comforting and flavorful meals.
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LADY AND SONS CHICKEN POT PIE (PAULA DEEN)
This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!
Provided by SharleneW
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1293.5, Fat 86.2, SaturatedFat 30.4, Cholesterol 174.1, Sodium 749.9, Carbohydrate 91.9, Fiber 4.8, Sugar 4.7, Protein 38.4
LADY AND SONS CHICKEN POT PIE
A classic and delicious chicken pot pie to feed your family.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 15
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 POT PIE RECIPE - (4.6/5)
Provided by ImStuffed
Number Of Ingredients 15
Steps:
- Preheat your oven to 350' Cut your puff pastry into 1" strips so they're a little longer than your baking dish (if you're making individual servings then cut the strips thinner to accommodate the size of the bowl). On a cookie sheet you're going to weave the strips together: Lay out the vertical row. Then fold back every other strip halfway. Lay a strip in the middle horizontally. Take the strips you folded back and lay them flat again. Now take the opposite vertical strips and fold them back. Lay another strip horizontally. Take the folded back strips and lay them flat again. Continue this until you've reached the end. Then repeat the process going the other direction (pictorial demo on my blog...see link) **If you don't want to go through all that, then just take the strips and lay them across each other without weaving. Make as many lattices as needed. Brush your lattices with the beaten egg. Bake for about 5 minutes, until the dough rises and turns a light golden brown. Set aside. For the filling, season your chicken with salt, pepper and garlic. I cut up my chicken before hand but you can either saute them in the oil whole, or cut up. Either way, saute the chicken in a large skillet with high sides until cooked. Cut them into chunks if you didn't do so before cooking and set aside. Drain out the oil and melt the butter in the skillet. Slowly add in the flour, stirring constantly. Don't let it turn brown. Slowly stir in the cream until fully incorporated and smooth. Add the chicken base or bullion, the garlic and onions. Stir until thickened. Add your veggies and cooked chicken. Remove from heat and divide the filling into oven proof bowls or casserole dishes. Lay your puff pastry on top Place on a baking sheet in order to catch any spills. Bake in a 350' oven for about 5 minutes or so, until nice and bubbly.
Tips:
- To save time, store-bought puff pastry or pie crust can be used instead of making it from scratch.
- For a richer flavor, use a combination of chicken stock and white wine in the pot pie filling.
- Adding a splash of lemon juice or white vinegar to the pot pie filling can help to brighten the flavors.
- Fresh herbs such as thyme, rosemary, and sage can be added to the pot pie filling for extra flavor.
- To prevent the pot pie crust from getting too brown, cover it with foil during baking.
- Make sure the pot pie is cooked through before serving. The filling should be bubbling and the crust should be golden brown.
Conclusion:
Lady and Sons' Chicken Pot Pie is a delicious and hearty dish that is perfect for a cold winter day. With its creamy filling, flaky crust, and tender chicken, this pot pie is sure to be a hit with the whole family. Whether you make it from scratch or use store-bought ingredients, this recipe is sure to become a favorite.
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