Chicken Pot Pie
Source of Recipe
Lynn's Country Kitchen
List of Ingredients
Chicken Pot Pie
1 (3-1/2 to 4-pound) chicken
1 cup celery, chopped
Pinch of saffron
Salt and pepper, to taste
Cook chicken and celery in 2 quarts of water until chicken is tender. Remove meat from bones and set aside.
Add water to broth to make 3-1/2 quarts, several chicken bouillon cubes may be added to strengthen the broth.
Bring broth to a boil. Drop pot pie squares into boiling broth and cook until tender. Return chicken to broth. Serve piping hot.
Makes 8 to 10 servings
POT PIE DOUGH
5 eggs
1/2 cup water
2-3/4 to 3-1/4 cups flour
Combine eggs and water and beat well.
Gradually add flour until soft dough is formed. Cut into 3 parts.
Roll each part on a cloth, rolling as thin as possible, using an additional 1 cup of flour to flour cloth and dough so it handles well.
Cut into 1-inch squares with pastry wheel and drop into boiling broth.
NOTE: Add 5 sliced or diced, cooked potatoes to pot pie.
Recipe
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