Chicken pot pie from The Farmer's Wife patterned after mom's

Craig H., East Troy, requested the recipe for a pot pie served at The Farmer’s Wife, 6533 W. Mitchell St., West Allis.

Robin Mastera, chef and owner, sent the recipe. She wrote: “This is a recipe I used to make with my mother when I was a little girl, but she would roll out a set of piecrusts and make one large pie. She always poked a heart in the center to let the pie vent. She would roast one chicken and find a way to make three meals out of it. I do it her way at home.”

Mastera said that when making this dish at the restaurant, she puts each serving in an oversize coffee cup that is then topped with a piece of puff pastry.

She roasts her own chicken and makes her own chicken broth, but home cooks can use a purchased roast chicken and store-bought broth. To lower fat, low-fat milk can be substituted for the cream. Also, 2 teaspoons poultry seasoning can be used in place of the seasonings listed.

Tester’s notes: If you do not have the coffee cups called for in this recipe, ovenproof bowls of a similar size can be used. You may have to adjust the baking time, depending on their size. When topping the pies, cut puff pastry into four equal parts, and roll out pastry to fit if your bowl is larger in diameter.

The Farmer’s Wife Chicken Pot Pie

Recipe tested by Joanne Kempinger Demski

Makes 4 servings

• 1/3 cup butter   
• 1 medium yellow onion, diced
• 1/3 cup flour
• 2 cups organic chicken broth, homemade or purchased
• ½ cup heavy whipping cream (or low-fat milk such as 2%)
• 2 cups organic frozen mixed vegetables, thawed (use a mix that includes lima beans)
• 1 pound white potatoes (do not peel), cut into small cubes
• ½ teaspoon dried parsley
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon chopped fresh rosemary
• ½ teaspoon medium-ground black pepper
• (2 teaspoons poultry seasoning can be substituted for above seasonings)
• 2 ½ cups shredded chicken (see note)
• Additional salt and pepper to taste

1 puff pastry sheet, room temperature (roll our flat, and cut into 4 equal squares)        

You will need 4 large coffee mugs (22 to 28 ounces each) or similar-size ovenproof bowls for this recipe.

Preheat oven to 425 degrees.

In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 2 minutes. Add flour and cook, stirring regularly for about 2 minutes to make a roux. Gradually stir in broth and cream or milk. Bring to a simmer. Cook until thick and bubbly.

Add vegetables, potatoes, herbs and chicken. Stir to incorporate. Check seasonings and add additional salt and pepper to taste if needed.

Divide evenly into the 4 coffee mugs or bowls.

Cut each square of puff pastry into a circle a little larger than the top of each mug (or bowl). Top each serving with the pastry, sealing it against the edge tightly all the way around. You want it airtight to get the crust/dome to rise.

Bake in preheated oven 15 to 20 minutes until crust is golden brown and puffs up and filling is heated through.

Let stand 5 minutes before serving.

Note: I use about 1 whole rotisserie chicken, as the meat is more flavorful. We roast ours in the oven, but you can buy yours at the grocery store.    

To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.