Chicken Pot Pie Recipe
Chicken pot pies are chicken broth cooked small pies that are filling and great to serve. Prepared with potatoes and flour pie balls, the chicken pot pies are best served in bowls with parsley sprinkled on top.
Ingredients
| Chicken | 1 Pound | |
| Salt | 1/2 Teaspoon | |
| Stalk celery | 1 | |
| Eggs | 2 | |
| Carrot | 1 | |
| Water | 2 Tablespoon | |
| 1 onion, stuck with 2 cloves | ||
| Potatoes | 4 Medium, sliced | |
| Parsley sprigs | 7 , chopped | |
| Salt | 1 Tablespoon | |
| All purpose flour | 2 Cup (16 tbs), sifted | |
Directions
Cut chicken into serving pieces, place in kettle along with celery, carrot, clove studded onion, salt, and enough cold water to cover.
Bring to a boil, then reduce heat, cover, and cook over a low heat for about 40 minutes or until tender when tested with a fork.
Remove vegetables and discard them.
To make the dough: Sift flour and salt into a bowl.
Dig a small well in the center, drop in eggs, and blend the mixture to make a stiff dough.
Add 2 to 3 tablespoons water if needed.
Roll as thin as possible on a lightly floured board and cut into 1 inch squares with a pastry wheel or sharp knife.
Drop potato slices and pastry potpies into the boiling broth, cover, and cook over a moderate heat for 20 minutes.
Sprinkle in the chopped parsley and serve in hot soup plates.
Bring to a boil, then reduce heat, cover, and cook over a low heat for about 40 minutes or until tender when tested with a fork.
Remove vegetables and discard them.
To make the dough: Sift flour and salt into a bowl.
Dig a small well in the center, drop in eggs, and blend the mixture to make a stiff dough.
Add 2 to 3 tablespoons water if needed.
Roll as thin as possible on a lightly floured board and cut into 1 inch squares with a pastry wheel or sharp knife.
Drop potato slices and pastry potpies into the boiling broth, cover, and cook over a moderate heat for 20 minutes.
Sprinkle in the chopped parsley and serve in hot soup plates.
Chef
