Jo Ann Edwards shares her family’s tried-and-true recipe below. Tip: To save time, you can cook the chicken and broth the day before making the pie.
FOR THE CHICKEN AND BROTH:
3 pounds bone-in, skin-on chicken breasts
1 large yellow onion, peeled and sliced
2 celery stalks with leaves, cut into quarters
3 teaspoons kosher salt
5 sprigs fresh thyme (optional)
3 cloves of garlic, peeled
1/2 teaspoon whole black peppercorns
5 sprigs fresh parsley
1. Place the chicken in a large pot with yellow onion, celery, salt, thyme, garlic, peppercorns and parsley. Cover with water, then bring to a boil.
2. Lower heat and simmer 2 – 4 hours or until chicken is tender. Let chicken cool in the stock. Drain in a colander, saving the broth. Discard the skin, bones and vegetables. Set broth aside. Cube 3 cups of chicken. Makes 3 cups chicken, 3 cups broth.
FOR THE POTPIE:
1 1/2 cups carrots, peeled and chopped
1 1/2 cups red potatoes, peeled and cubed
1 cup frozen baby lima beans, thawed
1 1/2 cups white onion, chopped
3/4 cup chopped fennel (1 bulb)
1 stick butter
1/2 cup all-purpose flour
3 cups warm chicken broth (see recipe above)
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
3 tablespoons heavy cream
1/4 cup chopped parsley
3 cups cubed chicken (see recipe left)
1 1/2 cups self-rising flour
1 1/2 teaspoons baking powder
1 1/2 sticks butter
1 1/2 cups milk
1. Preheat oven to 425 degrees.
2. Put the carrots in a saucepan with just enough water to cover. Bring to a boil, then simmer until tender. Drain and set aside.
3. Put the potatoes in a saucepan, with just enough water to cover. Bring to a boil, then simmer until tender. Drain and set aside.
4. Saute white onion and fennel in 1 stick of butter. Stir in all-purpose flour and cook over low heat for 2 minutes, stirring constantly. Slowly add the 3 cups of warm broth, whisking constantly. Add salt and pepper and simmer approximately 5 minutes. Stir in heavy cream.
5. Combine carrots, potatoes, lima beans, parsley and 3 cups chicken with the sauce.
6. Pour into a 9 1/2-inch round greased baking dish. (It should be about 3/4 full.) Set aside.
7. To make the crust, whisk together the self-rising flour and baking powder.
8. In a separate pan, melt the remaining butter and add the milk.
9. Whisk together the dry mixture with the milk mixture, then pour over chicken. Do not stir.
10. Bake in oven for approximately 20 minutes or until crust rises and is just lightly browned. Serves 8 – 10.