From the Heart
have been making chicken potpies for family dinners for years. It’s an old-fashioned homemade supper that satiates my hungry family. My husband loves that I decorate my potpies with hearts cut from the leftover pastry. It’s sappy but true, and one of the ways I show how I feel. Chicken potpie is also the entrée I deliver to friends when they come home after having a baby or surgery. The tender chicken and vegetables steaming under the piecrust remind me of my mom and grandma and of the pies they baked together.
1/3 cup margarine or butter1/3 cup flour1/3 cup chopped onion1/2 teaspoon salt1/4 teaspoon pepper1 3/4 cups chicken broth2/3 cup milk (I use skim milk)2 1/2–3 cups bite-sized cooked chicken (1 poached chicken breasts)1 (10 oz.) package frozen peas and carrotsPastry for 9-inch two-crust pie
Preheat oven to 425 degrees. Melt margarine or butter in medium saucepan. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; then remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and peas and carrots; the heat will defrost the peas and carrots. Prepare the piecrust. Put bottom crust in 9-inch pie pan or individual baking dishes. Fill with the chicken and vegetable mixture. Place remaining pie crust on top and flute edges. Make sure to cut steam holes in top crust. Bake until golden brown, about 35 minutes (check after 25 minutes if making individual potpies).
Chicken potpie can be assembled early in the day and kept refrigerated until time to bake. If refrigerated, let pie return to room temperature for 15 minutes before baking.
Time-saving tip: You can streamline this recipe by using a pre-made pie crust and a rotisserie chicken from the grocery store.
Nancy Lynch is a self-taught cook from a family of foodies. She teaches cooking classes at Orange Tree Imports and All Through the House in Stoughton. E-mail your questions, comments or recipe requests to .