Chicken or Turkey Pot Pie
The New Doubleday Cookbook
Published by Doubleday
Total Timeunder 2 hours
Recipe Coursemain course
Taste and Texturecreamy, rich, savory
Type of DishThanksgiving Leftovers, savory/pot pie
- 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)
- 1¼ cups sifted flour
- ½ teaspoon salt
- 1/3 cup vegetable shortening or lard, chilled
- ¼ cup ice water
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.
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1975, 1985 Doubleday/Bantam Doubleday Dell Publishing, Inc.