The dish was first introduced to customers in 1890 by a Marshall Field’s staff member who sold the pie at a small counter; its popularity eventually led to the opening of the Walnut Room, the first restaurant inside a department store.
The recipe was included in the company’s cookbook, published in 2006.
‘Mrs. Hering’ found: More than Walnut Room’s historic pot pie behind the real Mrs. Haring in Chicago. >>> Read the full story here
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 4 servings
1 sheet frozen puff pastry dough, thawed
3 tablespoons chicken fat or butter
1/4 cup flour
2 cups chicken broth
1/2 teaspoon salt
Freshly ground pepper
3/4 pound cooked chicken breast, cut into strips
Eat. Watch. Do.
Weekly
What to eat. What to watch. What you need to live your best life … now.
1/4 cup small frozen peas, thawed
1/4 cup diced cooked carrot
1. Heat oven to 450 degrees. Cut circles from the puff pastry to fit the tops of four 1 1/2-cup individual baking dishes. Cut 2 slashes in each circle; set aside.
2. Heat the fat in a medium saucepan over medium-high heat; whisk in the flour. Cook, whisking, 1 minute. Whisk in broth, whisking until smooth. Heat mixture to a boil; cook until thickened, about 2 minutes. Add salt and pepper to taste.
3. Stir in chicken, peas and carrots; divide the mixture among the baking dishes. Top each with a pastry round, tucking the edges in. Bake until pastry is golden, about 25 minutes. Serve hot.
Nutrition information per serving:
302 calories, 51% of calories from fat, 17 g fat, 5 g saturated fat, 55 mg cholesterol, 14 g carbohydrates, 22 g protein, 755 mg sodium, 1 g fiber
