Mrs. Hering’s Famous Chicken Pot Pie
Mrs. Hering’s famous chicken pot pie is a beloved dish with a rich history, originating from the iconic Marshall Field’s department store in Chicago. Created by Mrs. Sarah Hering in the late 19th century, this comforting classic became a staple at the store’s Walnut Room. The Walnut Room is chiefly a renowned dining establishment that offered an elegant yet welcoming experience.
This dish is known for its flaky, golden-brown pastry crust, which encases a rich and creamy filling of tender chicken, hearty vegetables, and a flavorful sauce. The filling typically includes a combination of white and dark meat, potatoes, carrots, peas, and celery. Lastly, all is simmered in a velvety broth made with butter, cream, and a blend of savory seasonings. The result is a perfectly balanced dish that exudes warmth and nostalgia.
What Sets Mrs. Hering’s Famous Chicken Pot Pie Apart
What sets Mrs. Hering’s famous chicken pot pie apart is its deep, home-cooked flavor. This is achieved through slow cooking and high-quality ingredients. Thus, it is served in individual portions with a buttery crust baked to perfection. It quickly became a favorite among shoppers and diners alike. The pot pie was so popular that it remained on the menu for over a century. It drew customers back time and again for a taste of its comforting, old-fashioned goodness.
Beyond its delicious taste, Mrs. Hering’s chicken pot pie represents a piece of culinary history. It evokes memories of Chicago’s golden era of department store dining. Even today, it continues to be celebrated, with home cooks attempting to recreate its signature taste. Also, a symbol of warmth, tradition, and indulgence, this dish remains a cherished favorite among comfort food lovers.
Finally, and despite the fact that Marshall Fields is now a Macy’s, the Walnut Room is still a popular dining venue. But, also, Mrs. Hring’s Famous Chicken Pot Pie is still on the menu and as popular as ever.
Joke
Why did the chicken pot pie go to therapy?
Because it had too many layers of crusty emotions and a filling it just couldn’t contain! 🍗🥧😂
Mrs. Hering’s famous chicken pot pie
Equipment
- 6 10–12-ounce potpie tins or individual ramekins
- Food Processor
Ingredients
- Chicken Prep
- 3 1/2 Lbs. Chicken Boneless. I prefer the thighs or breasts.
- 1 Carrot Sliced into large pieces.
- 1 Stalk Celery Sliced into large pieces.
- 1 Onion Medium size cut into quarters.
- Dough
- 1 1/2 Cups Flour All purpose.
- 1/2 Tsp Salt
- 1/2 Cup Butter Cold, unsalted and diced.
- 1/4 Cup Vegetable Shortening Chilled.
- 3-4 Tbl Ice Water
- Filing
- 6 Tbl Butter Unsalted.
- 1 Onion Large and diced.
- 3 Carrots Thinly sliced on the bias.
- 3 Stalks Celery Thinly sliced on the bias.
- 1/2 Cup Flour All purpose.
- 1 1/2 Cups Milk
- 1 Tsp Thyme Fresh and chopped.
- 1/4 Cup Dry Sherry
- 3/4 Cup Peas Frozen and then thawed.
- 2 Tbl Parsley Fresh and minced.
- 2 Tsp Salt
- 1/2 Tsp Pepper
- 1 Egg Whisked with 1 tablespoon of water.
Instructions
- Combine all the ingredients for the chicken prep above to a stockpot just covered with water. Bring to boil over a high heat. Reduce heat when it boils and simmer for 45 minutes. Transfer chicken to a plate and allow to cool. Increase the heat to high and boil for 20 minutes allowing the broth to thicken. Strain the broth and discard the vegetables. When cool enough to handle, shred the chicken into bite size pieces. Do not place back into the broth.
- To prepare the dough, combine flour, butter and salt in a food processor and pulse until combined. Add the shortening and pulse a few more times until the dough looks like course cornmeal. Transfer to a bowl and sprinkle with 3 tablespoons of ice water. Stir and then press together with a wooden spoon until dough sticks together. A little at a time, add more water if the dough doesn't come together. Shape the dough into a ball and then flatten it into a disk. Cover with plastic wrap and refrigerate from 30 minutes up to 2 days before rolling it out.
- Preheat the oven to 400F. Place a large saucepan over medium heat on the stove and add butter. When butter is melted, add carrots, onion and celery and cook stirring occasionally for 10 minutes. Add flour and cook for another minute. Slowly whisk in the milk and 2 1/2 cups of the broth. Decrease heat to low and simmer stirring often for 10-12 minutes. Add the rest of the ingredients and stir well. Divide the filling into the ramekins or potpie tins.
- Place the dough on a floured surface and roll out to a 1/4-inch thickness. Cut into 6 rounds about 1 inch larger than the ramekins or potpie tins. Lay the dough round over each filled ramekin or tin. Tuck the overhang dough back under itself and flute the edges with a fork. Cut a 1 inch slit in the top of each pie. Brush the tops of the pies with the egg wash.
- Place the pies on a baking sheet and bake for 25 minutes or until the crust is a golden brown and the filling is bubbly. Serve hot and enjoy.