Monday, November 28, 2011

Where Would You Love to Cook Today?

Doesn't this look so inviting!
I love the rafters and the cupboards on the bottom only,
the hard wood floors, the darling hutch by the door.
Oh and the blue stove....I want one....
And the table cloth....this is such a warm kitchen
I am sure I will enjoy my day cooking in here.
It really gets me into the Christmas mood.
The garlands and all the greenery look so pretty.
I found this kitchen at:
I love the internet!
Lets see what to cook...
I know...
Paula Deen's
Chicken Pot Pie
Lady and Sons Chicken Pot Pie

If you even go to Savannah you have to stop by Paula's
restaurant and have good...
but since we are just staying at home...
in someone Else's kitchen...hehehe..
Lets make this!

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
Pinch fresh grated nutmeg (optional)


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 degrees for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, Saute 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 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen.

My family loves this recipe. You can never go wrong with one 
of Paula's recipes but this one is really good.
 You can get the recipe for her seasoning salt in one of her books or online.
I add Italian season to it.
This recipe can be found at:

and also at:

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