American · FROM THE FDR RECIPES KITCHEN
A double crust holds chicken, vegetables and a creamy sauce. Letting the pie rest after baking helps the filling settle before you cut the first slice.
Heat the oven to 425°F (220°C). Put chicken, carrots and celery in a saucepan with water to cover. Simmer until the chicken reaches 165°F (74°C), usually 10–15 minutes. Add peas for the last 2 minutes, then drain.
Melt the butter in a saucepan and soften the onion for about 5 minutes. Stir in flour and celery seed; cook for 1 minute.
Gradually stir in stock and milk. Simmer, stirring, until thickened. Season, then fold in the chicken and vegetables.
Line a 9-inch pie dish with one crust. Add filling and cover with the other crust. Seal the edges and cut several steam vents.
Bake on a rimmed baking sheet for 30–40 minutes, until the pastry is golden and the filling is bubbling and reaches 165°F (74°C). Shield the edges with foil if they brown early.
Rest for 10–15 minutes before serving.
Kitchen guide: What a recipe calorie number can—and cannot—tell you
Language and instructions updated from the FDR Recipes archive. Metric measures are approximate unless weights are specified.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
MAKE A MEAL OF IT
Ukrainian-inspired · Oven
Mushroom caps filled with parsley and garlic butter, with a crisp breadcrumb top. The archive paired and deep-fried the mushrooms; this open, oven-baked version is easier to serve and lets you see when the filling is bubbling.
Dutch · Stovetop
Potatoes, tangy sauerkraut, browned onions and bacon make a hearty mash to serve with sausage. Cooking the potatoes separately makes their texture easier to control.
Scottish · Oven
A small round of buttery shortbread with a fine, crumbly texture. The dough should come together with light handling, not bread-style kneading.