Shelly's Recipe

CHICKEN POTPIE -- Marshall Fields

Category: Casseroles - Chicken and Turkey

Pie Dough
1 1/2 cups flour
1/2 tsp. salt
1/2 cup cold unsalted butter, diced
1/4 cup vegetable shortening (Crisco), chilled
3-4 tbsp ice water

Chicken
1 (3 1/2 lb) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 tsp. salt

Filling
6 tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup flour
1 1/2 cups milk
1 tsp. chopped fresh thyme leaves
1/4 cup sherry
3/4 cup frozen green peas, thawed
2 tbsp fresh minced parsley
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 egg whisked with 1 tbsp water

To prepare pie dough: Combine flour, salt and butter in the bowl of a food processor and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles coarse cornmeal. Transfer to a bowl and sprinkle with 3 tbsp ice water. Stir and then press together with a wooden spoon until the dough sticks together. A little at a time, add more water if the dough will not come together. Shape the dough into a ball and then flatten into a disk. Cover in plastic wrap and refrigerate for at least 30 minutes or up to 2 days before rolling.

To cook chicken: Combine chicken, carrot, celery, onion and salt in a large stockpot. Add cold water just to cover and bring to a boil over high heat. Decrease the heat to low and simmer for 45 minutes. Transfer chicken to a plate and allow to cool. Increase the heat to high and boil for 20 minutes to concentrate the broth. Strain the broth through a fine-mesh sieve and discard the vegetables. Reserve broth. When cool enough to handle, pull the chicken meat from the bones and shred into bite-size pieces.

To finish and bake: Preheat oven to 400. Place a large saucepan over medium heat and add butter. When the butter is melted, add the onion, carrots and celery and cook, stirring occasionally for 10 minutes, until the onion is soft and translucent.

Add the flour and cook, stirring, for 1 minute. Slowly whisk in the milk and 2 1/2 cups of reserved chicken broth. Decrease the heat to low and simmer, stirring often, for 10 minutes. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning as necessary.

Divide the warm filling among six 10- to 12 oz potpie tins or individual ramekins (small baking dishes). Place chilled dough on a floured surface and roll out to 1/4-inch thick. Cut into six rounds about 1 inch larger than the circumference of the dish or dishes.

Lay a dough round over each filled potpie tin or ramekin. Turn the overhanging dough back under itself and flute the edges with a fork. Cut a 1-inch slit in the top of each pie or several slits in the top of one large pie. Line a baking sheet with foil (to catch liquid that bubbles over). Place pies on baking sheet and bake for 25 minutes or until the pastry is golden and the filling bubbles. Serve hot. Makes 6 individual pies or one large potpie.