Chicken pot pie recipe
information
Pot pie, in the Pennsylvania Dutch country, doesn't mean meat encased in pastry, but rather cooked chicken with large squares of noodle. This is a traditional version of the dish.
ingredients
1 x 2 kg (4 lb) Chicken, cut into serving pieces
1 Leek, chopped
2 Celery stalks, halved
1/2 tsp Saffron threads, soaked in 2 Tbs hot water
1 1/2 Tbs Salt
1 tsp Black pepper
225 g (8 oz) Celery stalks, finely chopped
3 Potatoes, chopped
1 Leek, chopped
2 Celery stalks, halved
1/2 tsp Saffron threads, soaked in 2 Tbs hot water
1 1/2 Tbs Salt
1 tsp Black pepper
225 g (8 oz) Celery stalks, finely chopped
3 Potatoes, chopped
Pot pie dough
175 g (6 oz) 1 1/2 cups Flour
1/4 tsp Salt
2 Eggs, lightly beaten
1/4 tsp Salt
2 Eggs, lightly beaten
method
1. Put the chicken, leek, halved celery stalks, saffron, 1 tablespoon of salt, and the pepper into a large saucepan. Add enough water almost to cover the chicken and bring to the boil. Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours, or until the chicken is cooked through and tender. Remove the chicken from the" pan and set aside to cool. Strain the cooking liquid and reserve it.
2. To make the dough, sift the flour and salt into a bowl. Make a well in the centre and add the eggs. Then gradually, using a wooden spoon or your fingers, mix the dry ingredients into the eggs until they are well blended and form a smooth dough. Turn the dough out onto a floured surface and knead, adding more flour as necessary, to make a fairly soft dough. Return to the bowl, cover and 'rest' it for 15 minutes. Roll out the dough until it is very thin and cut it into 5 cm (2 in) squares.
3. Return the strained cooking liquid to the saucepan and stir in the remaining salt. Add the chopped celery and potatoes, and bring to the boil. Simmer for 15 minutes. Carefully add the pot pie squares to the broth and continue to simmer for 15 minutes, or until the vegetables-and noodle squares are cooked through.
4. Meanwhile, skin the chicken pieces and remove the meat from the bones. Chop into bite-sized pieces. Stir the chicken into the mixture in the pan and simmer for a further 5 minutes, or until the chicken is heated through. Serve at once, in bowls.
2. To make the dough, sift the flour and salt into a bowl. Make a well in the centre and add the eggs. Then gradually, using a wooden spoon or your fingers, mix the dry ingredients into the eggs until they are well blended and form a smooth dough. Turn the dough out onto a floured surface and knead, adding more flour as necessary, to make a fairly soft dough. Return to the bowl, cover and 'rest' it for 15 minutes. Roll out the dough until it is very thin and cut it into 5 cm (2 in) squares.
3. Return the strained cooking liquid to the saucepan and stir in the remaining salt. Add the chopped celery and potatoes, and bring to the boil. Simmer for 15 minutes. Carefully add the pot pie squares to the broth and continue to simmer for 15 minutes, or until the vegetables-and noodle squares are cooked through.
4. Meanwhile, skin the chicken pieces and remove the meat from the bones. Chop into bite-sized pieces. Stir the chicken into the mixture in the pan and simmer for a further 5 minutes, or until the chicken is heated through. Serve at once, in bowls.
serving amount
6 - 8 servings
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
