Recipe: Chicken Potpie (Fannie Farmer Cookbook)

CHICKEN POTPIE

FOR THE PASTRY:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup shortening
1/3 cup water

FOR THE FILLING:
6 tablespoons unsalted butter
6 tablespoons flour
2 cups chicken broth
1 cup heavy (whipping) cream
1/2 teaspoon freshly ground black pepper
Salt to taste
4 cups large chunks of cooked chicken
12 small white onions, cooked until tender
3/4 cup shelled peas, cooked until tender*
3/4 cup sliced carrots, cooked until tender
3/4 cup diced celery, cooked until tender

Preheat oven to 425 degrees F.

TO MAKE THE PASTRY:
Mix flour and salt together in a bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle water over pastry mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so the pastry holds together when pressed gently into a ball. Roll dough into an 11-inch circle between pieces of wax paper or on a cloth. Refrigerate until needed.

TO MAKE THE FILLING:
Melt butter in a saucepan. Stir in flour and cook, stirring, for 2 minutes. Slowly add broth, cream, pepper and salt to taste. Cook for 5 minutes, until thickened and smooth.

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

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

*Substitute defrosted petite frozen peas, if desired.

Makes 6 servings
Source: The Fannie Farmer Cookbook revised by Marion Cunningham, 1996