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If you think chicken pot pie is a concoction of cubed carrots and shriveled peas with shreds of tired chicken in a glutinous sauce, encased in a pale and pasty crust … well, you obviously haven’t tried Mrs. Garrett’s authentic Acadian recipe.

Mrs. Garrett’s Chicken Pies Mrs. Garrett’s Chicken Pies
These meaty, aromatic chicken pies are some of the best we've ever had.
Yield: makes 10

FOR THE FILLING:

  • 4 tbsp. Crisco oil
  • 8 tbsp. all-purpose flour
  • 1 large onion, finely chopped
  • 2 (3-lb.) chickens, each cut into 8 pieces
  • 3 rib celery, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 (4-oz.) cans mushrooms, drained
  • 12 cup chopped scallions
  • 12 cup chopped parsley leaves
  • 1 tsp. cayenne pepper
  • Salt and freshly ground black pepper

FOR THE PASTRY:

  • 9 cups sifted all-purpose flour
  • 1 tbsp. salt
  • 1 34 cups Crisco shortening
  • 3 eggs, lightly beaten to make an egg wash

Instructions

  1. For the filling: Heat oil and flour in a heavy pot over medium heat; stir until browned. Add onions and cook until golden. Brown the chicken, then add celery, peppers, and water to cover. Bring to a boil, reduce heat, cover, and simmer for 1 hour.
  2. Remove chicken and set aside. Add mushrooms, scallions, parsley, cayenne, and salt and pepper to taste. Simmer, uncovered, for 30 minutes. Pick meat from chicken; shred, and add to pot. Remove from heat and set aside.
  3. For the pastry: Combine 8 cups of the flour, salt, and 1 cup of the shortening. Mix in 3 cups water, 1⁄2 cup at a time, until dough forms. Roll out on a floured surface into a large rectangle. Spread with 1⁄2 cup of the shortening and sprinkle with 2 tbsp. of the flour. Fold dough onto itself in 3 layers, like a letter. Spread ends with remaining shortening, sprinkle with flour, and fold into a square. Wrap in plastic and chill overnight.
  4. Preheat oven to 375°. Roll out dough and cut into ten 7″ circles. Fill circles with chicken mixture. Brush edges with egg wash. Form fat turnovers. Seal with a fork. Brush with egg wash. Bake until golden, about 30 minutes.

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