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Lady and Sons Chicken Pot Pie

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 4 sheets frozen puff pastry
  • 1 beaten egg
  • 4 halves or 2 cups leftover cooked chicken chicken breast
  • Paula Deen Seasoned Salt
  • pepper
  • 2 tablespoons 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 minced yellow onion
  • 1 cup cooked frozen green peas
  • 1 cup cooked chopped carrots
  • 1 pinch optional nutmeg



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.


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.