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Mrs. Sarah Hering

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.
Print Recipe
Prep Time 3 hours
2 hours
Total Time 5 hours
Servings: 6 Servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

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.

Equipment

  • 6 10–12-ounce potpie tins or individual ramekins
  • Food Processor

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

This recipe is a lot of work, but well worth it. If all you have had are store bought potpies, you are in for a real treat.