Chicken Pot Pie

Ingredients:

Noodle Ingredients
Pot Pie Squares (the noodles)
3 cups flour
1 large egg
1 Tablespoon vegetable shortening (such as Crisco)
1/2 - 3/4 cup water
the stew Ingredients
You can also use about 3 or 4 cups of shredded chicken or turkey leftovers
for this
recipe. (If you do, use prepared chicken stock instead of the 2 quarts
water. I use
about 4 cans of chicken broth, such as College Inn? Broth, with leftover
chicken
or turkey.)
1 - 3 lb. stewing chicken
2 quarts of water
5 medium potatoes - peeled and cut into bite size chunks
2 cups chopped celery
1/2 cup very finely diced carrots
1 small onion - chopped
1 Tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon pepper

Method:

Noodle Preparation
Combine the flour, egg, and shortening. Alternately knead & add small
amounts of water until the dough holds together. Divide the dough into two or three pieces. Roll each piece to about 1/8 inch thickness on a floured board. Cut the rolled out dough into squares about 2 inch to 2-1/2 inch each. Allow the freshly made pot pie noodles to dry
for about 30 minutes or more before cooking.
Stew Preparation
Cook theh chicken in water until tender. Remove the chicken from the broth;
remove the bones and skin; cut or shred the chicken meat into bite size pieces.
Meanwhile, add the vegetables and seasonings to the simmering broth, cook for about 15 to 20 minutes, then start to the add the pot pie squares to the broth mixture, a few at a time, stirring frequently so they don't stick together. After all the noodles have been added, cook gently for about 6 to 8 minutes or until the noodles are tender.
Add the cut-up chicken. Cook over low heat, stirring occasionally for about
20 minutes longer. Remove from heat. Let stand for about 5 minutes before serving.

Helpful Hints:

Pot pie is usually served on dinner plates or in shallow bowls. Serve with a salad such as Cole slaw, pepper cabbage or lettuce with hot bacon dressing for a complete meal.
Leftovers taste even better than the first time around.


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