Dinner

Chicken Pot Pie from Marshall Fields Cookbook is for Dinner.

Chicken Pot Pie from Marshall Fields Cookbook takes 120 minutes to prepare.

Chicken Pot Pie from Marshall Fields Cookbook takes 25 minutes to cook.

Chicken Pot Pie from Marshall Fields Cookbook makes 6 servings.

The ingredients for Chicken Pot Pie from Marshall Fields Cookbook are:

1 Frying chicken- 3 1/2 lbs
1 large carrot
1 stalk celery
1 small onion, halved
2 tsp kosher or sea salt

Pie Crust
1 1/2 cups All purpose flour
1 stick Chilled( 15 min in freezer) unsalted butter, diced
1/4 cup Crisco, chilled
4 tbsp ice water

Filling ingredients
6 tbsp unsalted butter
1 large onion
3 carrots thinly sliced
3 celery thinly sliced
1/2 cup All purpose flour
1 1/2 cups milk
1 tsp fresh thyme, chopped
1/4 cup dry sherry
3/4 cup green peas
2 tbsp parsley, minced
2 tsp salt
1/2 tsp black pepper
1 large egg, whisked with water

6 10-12 oz ramekins

Here is how you make Chicken Pot Pie from Marshall Fields Cookbook:

1.Combine the chicken, carrot, celery, onion and salt intoa large stock pot. Add cold water until just covered andbring to a boil over high heat. Reduce the heat to asimmer and cook for 45 minutes. Remove thechicken from the pot and let cool for 15 minutes.While the chicken is cooling, continue to boil theremaining water and vegetables in the pot. When thechicken has cooled enough to touch, strip away asmuch of the meat as you can. Place the meat on adish, set aside. Return the chicken bones to thestockpot and continue to boil, on high heat, until thestock has reduced to a quart or quart and a half. Setaside 2 1/2 cups of the stock for this recipe. Theremaining stock you can refrigerate and store for another purpose.2.Combine the flour and salt in a food processor. Add thechilled butter cubes and pulse 5 times to combine.And the shortening and pulse a few more times, untilthe dough resembles a coarse cornmeal, with somepea-sized pieces of butter. Slowly stream in icewater, a tablespoon at a time, pulsing after eachaddition, until the dough sticks together when you presssome between your fingers.3.Empty the food processor, placing the dough on aclean surface. Use your hands to mold into a ball,then flatten the ball into a disk. Sprinkle with a littleflour, wrap with plastic wrap, and refrigerate for at least30 minutes, or up to 2 days, before rolling.4.Preheat oven to 400?F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery,and cook until the onions are translucent, about 10minutes. Add the flour and cook, stirring, one minutemore. Whisk in 2 1/2 cups of the chicken stock. Whiskin the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat,thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary.5.Divide the warm filling among six 10-ounce ramekins.6.Roll out dough on a lightly flour surface to a little lessthan a quarter-inch thick. Cut into 6 rounds, slightlylarger than the circumference of the ramekins. Lay adough round on each pot pie filling. Fold the excessdough under itself and use the tines of a fork to pressthe dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brushto apply an egg wash to each pie. Line a bakingsheet with foil, place the pies on the baking sheet.Bake at 400?F for 25 minutes, or until the pastry isgolden and the filling is bubbling. Let cool for at least5 minutes before serving.7.Serves 6.Serving Size: 6 piesNumber of Servings: 6Recipe submitted by SparkPeople user JUDYYEE.

The nutritional information for Chicken Pot Pie from Marshall Fields Cookbook is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 659.1

• Total Fat: 39.9 g
• Cholesterol: 129.8 mg
• Sodium: 956.1 mg
• Total Carbs: 45.2 g
• Dietary Fiber: 3.9 g
• Protein: 28.4 g