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Recipe Thursday-Chicken Pot Pie

Posted on October 3rd, 2012 | Posted in Main Course, Recipes, Soup and Stew

There is nothing better than homemade Chicken Pot Pie, Lancaster County style pot pie that is! This was my second time making chicken pot pie and it was delicious. I am still messing around with the recipe, but I approve of this one. I guess that it should be obvious that I approve of all recipes that I put on this blog. I would never want somebody to dine on food that is not good. Note that this pot pie recipe has more broth than other versions I have had in the past. So you can really be the judge of how soupy you would like your pot pie to be, by lessening or increasing the water quantity.

This chicken pot pie was made as a dinner for my friend who just had a baby. I was trying to think of meals that you can make ahead of time, since I was going directly from work to drop it off. This dish worked perfectly and it makes a great weeknight leftover dinner, when dinner prep time is short.

Rolling out the Chicken Pot Pie Noodles

Cooking the Chicken 

Chicken Pot Pie

Yield 6-8 Servings
4 pounds bone in chicken breast and thighs (332014/332056)
1 teaspoon salt (991861)
water to cover
4 medium potatoes, sliced
1 cup celery, chopped
2 tablespoons minced fresh parsley

For Pot Pie Dough:
2 cups flour (991867)
1/2 teaspoon salt (991861)
2 eggs (EGG011)
2-3 tablespoons water or milk (HPH004)

If using chicken with skin on make sure to remove at least half of the skins. Put chicken into large pot and cover with water and salt and cook until tender, and the meat falls off the bone, around 20 minutes. Pull chicken out of the water and cool until you can remove the bones. Shred the chicken and place it back into the water. Add potatoes and celery and make sure that the broth is sufficient to cover the chicken. Bring to a boil. Drop pot pie squares into boiling water and cook for 10-12 minutes, until noodles are cooked and potatoes are tender. Finish by adding the chopped parsley and serve!

To make pot pie dough, make a well in the flour and add the eggs and salt. Work together into a stiff dough; if too dry add water or milk. Roll out the dough as thin as possible (1/8 inch) and cut into 1 1/2 inch by 1 1/2 inch squares with a knife. (After making this batch I decided that I liked the noodles to be larger than the recommended 1 inch square.)

Recipe adapted from Mennonite Community Cookbook

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