Chicken Potpie

Chicken Potpie
Pastry
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup shortening
1/3 cup water
Filling
6 tablespoons unsalted butter
6 tablespoons flour
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon freshly ground black pepper
Salt to taste
4 cups large chunks of cooked chicken
12 small white onions, cooked until tender
3/4 cup shelled peas (see note), cooked until tender
3/4 cup sliced carrots, cooked until tender
3/4 cup diced celery, cooked until tender
For the pastry: Mix flour and salt together in a bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle water over pastry mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so the pastry holds together when pressed gently into a ball. Roll dough into an 11-inch circle between pieces of wax paper or on a cloth. Refrigerate until needed.
For the filling: Preheat oven to 425 degrees.
Melt butter in a saucepan. Stir in flour and cook, stirring, for 2 minutes. Slowly add broth, cream, pepper and salt to taste. Cook for 5 minutes, until thickened and smooth.
Put chicken pieces in a deep pie plate or casserole. Cover with sauce and stir in small onions, peas, carrots and celery. Place prepared pie crust over casserole, allowing enough overhang so that edges can be crimped. Cut vents into crust to allow steam to escape. Bake until crust is nicely browned, 25-30 minutes.
Serves six.
Cook's note: Substitute defrosted petite frozen peas, if desired.
Nutrition values per serving: 819 calories, 58 g fat, 39 g carbohydrates, 3 g fiber, 35 g protein, 165 mg cholesterol, 614 mg sodium.
"The Fannie Farmer Cookbook" revised by Marion Cunningham (1996 Knopf, $30)