Recipe: Chicken Pot Pie (using cooked chicken, Fannie Farmer Cookbook)

CHICKEN POT PIE

"The recipe is easy, and reheats well. I have not frozen it, but it makes great leftovers for lunch or dinner the next day." - Carrie

6 tbsp butter
6 tbsp flour
2 cups chicken broth
1 cup heavy cream (I use milk)
1/2 tsp freshly ground black pepper
Salt, to taste
4 cups large chunks of cooked chicken
12 small white onions, cooked
3/4 cup peas, cooked
3/4 cup sliced cooked carrots
3/4 cup sliced cooked celery
Pie crust for 9-inch pie

Preheat the oven to 425 degrees F.

Melt the butter in a saucepan, stir in the flour, and cook, stirring, for 2 minutes. Slowly add the broth, cream, pepper, and salt to taste. Cook for 5 minutes, until thickened and smooth.

Put the chicken pieces in a deep pie plate or casserole, cover with sauce, and stir in the small onions, peas, carrots, and celery. Place the prepared piecrust over the casserole, allowing enough overhang so that the edges can be crimped. Cut vents in the crust to allow the steam to escape.

Bake for 25-30 minutes, or until the crust is nicely browned.

Source: The Fannie Farmer Cookbook, 1979, 1990, 1996
From: Carrie Leonard, 1994

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