Chicken Dumpling Pot Pie Recipe
Chicken Dumpling Potpie recipe is very precious to me because it was passed on to me by my mom. No other ingredient will make Chicken Dumpling Potpie taste so yummy than Chicken. This Chicken Dumpling Potpie makes a compelling Snack for most party meals. In my view, if one calls oneself a good cook, one must have a personal recipe of Chicken Dumpling Potpie, just like I do.
Ingredients
1 broiler-fryer (about 2 1/2 pounds), cut up
1 large onion, sliced
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon marjoram
4 cups water
3 medium-size potatoes pared quartered
Dumpling Squares
2 tablespoons butter or margarine
1 can (about 1 pound) green peas
2 tablespoons flour
Directions
Combine chicken with onion, salt, ginger, marjoram, and water in a Dutch oven; cover.
Simmer 1 hour, or until tender; remove chicken; set aside for Step 4.
Strain broth and return to pan.
Add potatoes; heat to boiling, then add Dump ling Squares, a few at a time, stirring with a fork to keep them from sticking together.
Cover tightly; cook 20 minutes.
While potatoes and dumplings cook brown chicken lightly in butter or margarine in a large frying pan.
Heat peas in their liquid to boiling in a small saucepan.
Lift potatoes and Dumpling Squares from broth and place in a heated shallow dish; pile browned chicken on top; sprinkle with chopped parsley, if you wish.
Keep hot while making gravy from potato-dumpling broth.
Blend flour into drippings in frying pan; stir in chicken broth, adding water, if needed, to make 2 cups.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Serve separately.
DUMPLING SQUARES: Combine 1 cup sifted flour, 1/4 teaspoon baking powder, and 1/4, teaspoon salt in a medium-size bowl.
Beat 1 egg with 1 tablespoon milk and 1 tablespoon melted butter or margarine in a 1-cup measure; stir into flour mixture until evenly moist.
Turn out onto a lightly floured pastry cloth or board; knead a few times to make a smooth dough.
Roll out to a square, 8x8; cut into 16 2-inch squares with knife or pastry wheel.
Cover until ready to cook.
Simmer 1 hour, or until tender; remove chicken; set aside for Step 4.
Strain broth and return to pan.
Add potatoes; heat to boiling, then add Dump ling Squares, a few at a time, stirring with a fork to keep them from sticking together.
Cover tightly; cook 20 minutes.
While potatoes and dumplings cook brown chicken lightly in butter or margarine in a large frying pan.
Heat peas in their liquid to boiling in a small saucepan.
Lift potatoes and Dumpling Squares from broth and place in a heated shallow dish; pile browned chicken on top; sprinkle with chopped parsley, if you wish.
Keep hot while making gravy from potato-dumpling broth.
Blend flour into drippings in frying pan; stir in chicken broth, adding water, if needed, to make 2 cups.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Serve separately.
DUMPLING SQUARES: Combine 1 cup sifted flour, 1/4 teaspoon baking powder, and 1/4, teaspoon salt in a medium-size bowl.
Beat 1 egg with 1 tablespoon milk and 1 tablespoon melted butter or margarine in a 1-cup measure; stir into flour mixture until evenly moist.
Turn out onto a lightly floured pastry cloth or board; knead a few times to make a smooth dough.
Roll out to a square, 8x8; cut into 16 2-inch squares with knife or pastry wheel.
Cover until ready to cook.
