4 sheets frozen puff pastry
1 cup milk
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
seasoned salt
pepper
2 tablespoons cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1 cup chicken base
1 tablespoon minced garlic
1 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
pinch fresh grated nutmeg (optional)
For 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.
Mix egg and milk together 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.
For filling :
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 ovenproof bowls, fill with sauce and top each with one of your precooked lattice squares.
Bake at 350°F for 5 minutes until bubbly. Any remaining pie filling may be frozen.