← Back to Search Results
baking American
Chicken or Turkey Pot Pie

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield: 6 servings

Ingredients

  • ¼ cup butter or margarine
  • 6 tablespoons flour
  • 1 cup milk
  • 2 cups chicken broth or a ½ and ½ mixture of broth and apple cider or dry white wine
  • 3 cups bite-size pieces cooked chicken or turkey meat
  • ¼ teaspoon rosemary
  • ¼ teaspoon savory
  • 1 tablespoon minced parsley
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 2 cups thinly sliced cooked carrots
  • 2 cups cooked green peas
  • 1 recipe Flaky Pastry I
  • 1 egg yolk mixed with 1 tablespoon cold water (glaze)

Flaky Pastry I:

  • 1¼ cups sifted flour
  • ½ teaspoon salt
  • 1/3 cup vegetable shortening or lard, chilled
  • ¼ cup ice water

Directions

Preheat oven to 425°F.

Melt butter in a large saucepan over moderate heat, blend in flour, add milk and broth, and heat, stirring, until thickened. Add chicken and all seasonings, cover, and simmer 5-10 minutes, stirring occasionally. Cool to room temperature.

Mix in carrots and peas and spoon into an ungreased 2½-quart casserole about 9” in diameter.

Prepare pastry and roll into a circle 3” larger than casserole; make 3 V-shaped steam slits near center. Dampen casserole rim, fit pastry on top, roll pastry edges under even with rim, and crimp to seal. Brush with glaze, being careful not to cover slits.

Bake 30-40 minutes until browned and bubbly (place a sheet of foil on rack under casserole to catch drips). To serve, cut wedges of pastry and ladle chicken mixture on top.

FOR THE PASTRY

Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together.

Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1” thick, evening up rough edges.


© 1975, 1985 Doubleday/Bantam Doubleday Dell Publishing, Inc.
 

Nutritional Information

Nutritional information is provided by the author.

Per serving: (Chicken): 525 C, 135 mg en. 1065 mg S*
Per serving: (Turkey): 510 C, 125 mg CH, 1055 mg S*

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-sweet-life The Sweet Life
by Kate Zuckerman
lucid-food Lucid Food
by Louisa Shafia
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?