Recipe: Fannie Farmer's Chicken Pie

FANNIE FARMER'S CHICKEN PIE

6 tbsp. butter
6 tbsp. flour
2 cups chicken broth
1 cup heavy cream
1/2 tsp. freshly ground pepper
salt (to taste)
4 cups large chunks cooked chicken
12 small white onions, cooked
3/4 cup peas, cooked
1/4 cup carrots, cooked
3/4 cup celery, cooked
basic pastry for 9-inch shell (single crust)

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 pie crust over the casserole, allowing enough overhang so that 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, 13th edition, 1996, by Marion Cunningham