Ingredients

How to make it

  • For the vegetables & chicken: (Fannie Farmer does not tell you how to cook them, so I'll give you my method.)

  • **I recommend doing the prep work (but not the sauce) the day before you intend on making the pie. Put everything in the fridge and then just preheat the oven, make the sauce, assemble the pie, and bake.**
  • Chop the onion up very chunky. Slice the carrots and celery about 1/2" thick. Combine these three and steam for 7 minutes. Run under cool water to stop the cooking process.
  • Use frozen peas and soak them in warm water to defrost.
  • Peel and cut the potato and boil for 3 minutes. Drain and run under cold water to stop the cooking process.
  • Butterfly the chicken breasts, and dry rub with Lawry's season salt.
  • Heat 2 Tbsp olive oil in a large fry pan or skillet and cook the chicken until golden brown and cooked through. Cut into 1 inch cubes.
  • Note: You can use frozen veggie mixes and canned potatoes and chicken to make your life REALLY easy.
  • For the sauce:

  • Put the broth in the microwave safe dish and heat on "high" for 2 minutes.
  • Melt the butter in the saucepan and add the flour to make a roux. Cook, whisking, for 3 minutes.
  • Slowly add the broth and whisk until incorporated into the roux.
  • Add the cream and pepper and blend thoroughly. Cook until sauce it is very thick and smooth. Remove from heat.
  • Assembling the pie:

  • Preheat the oven to 425 degrees.
  • Unroll the pie crusts on a lightly floured surface and repair any tears in them. Line the bottom of the pie pan with one crust and use a fork to perforate it in a few places.
  • Put a layer of vegetables, potatoes, and chicken, and pour half of the sauce over them. Do this again until all of the vegetables, chicken and sauce have been added to the pan. (This is easier than trying to mix all of the ingredients together and it keeps you from accidentally putting holes in the crust while mixing.)
  • Cover with the second crust and pinch the seams together. Flute the edges with a fork or crimp with your hands. With a sharp knife, cut 6 to 8 slits on the top crust to vent steam.
  • Bake for 25 to 30 minutes, or until crust is golden brown.

Reviews & Comments 2

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  • MedeaBC 2 months ago
    My family loves this. LOL I make it with a double batch of the cream sauce - always! I also skip the pie crust, shred the chicken into bite sized chunks, line the casserole dish with them, top w/the veggies I prefer, pour on the sauce & top with 2-3 batches of Fannie Farmer's Baking Powder Biscuits. YUM!! Bake it at the same temp until the biscuits are golden brown.
    My daughter loves this, too & always asks me for it when I am no where near my FF cookbook (which is always in my kitchen)!! (Though I know the sauce by heart.) Anway - thanks for posting this... This time I just sent her this link instead of typing it all out for her... again!!
    There you go Katie!! Enjoy!!
    Was this review helpful? Yes Flag
  • rosemaryblue 3 years ago
    Fabulous recipe! The whipping cream makes it divine!
    Was this review helpful? Yes Flag

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