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Chicken Pie
Egan Family, Braintree, MA
“This recipe came from my grandmother who was born in 1894. My mother used a lot of my grandmother’s recipes, and some of my favorites have become my children’s favorites. Nothing smells so good as coming home from school to the scent of a chicken pie cooling on the counter!”
Nina Egan
INGREDIENTS Serves 6
5 carrots, peeled and sliced
4 potatoes, peeled and cut into cubes
2 pounds boneless, skinless chicken breasts, cooked and shredded
1 cup peas, cooked if frozen, drained if canned
1⁄2 cup (8 tablespoons) unsalted butter
2 tablespoons all-purpose flour, or as needed
1 (14.5-ounce) can chicken broth
1 cup heavy cream
1 cup milk
1 rolled-out round of piecrust (homemade or store-bought)
PREPARATION
1. Preheat oven to 350°F.
2. In a saucepan over medi- um-high heat, combine the carrots and potatoes and
add water to cover. Bring to a simmer and cook until ten- der but not overly soft, about 10 minutes. Drain well.
3. In a deep-dish pie dish, stir together the chicken, car- rots, potatoes and peas.
4. Melt the butter in a sauce- pan over low heat. Add the flour and whisk constantly to make a roux. Slowly add the broth, stirring con- stantly. Gradually stir in the cream, alternating with the milk, and stir continuously until the sauce is thick and creamy, about 10 minutes.
5. Slowly pour the sauce over the chicken and vegetables, being careful not to let it overflow. Lay the piecrust on top and fold under the excess dough, using a fork to seal the edges. Poke a few steam vents in the crust with the fork.
6. Place the pie dish on a bak- ing sheet and bake until the crust is golden brown, about 30 minutes.
78 – TASTE OF HOME