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Chicken Potpie
Ingredients:
Dough:
2 eggs
2 c. flour
1/4 c. water (approximately)
Broth;
1 stewing chicken
1/2 c. celery
1 c. potatoes, cut in chunks
1 tsp.chicken soup base
1/2 c. sliced carrots (optional)
Dough:
2 eggs
2 c. flour
1/4 c. water (approximately)
Broth;
1 stewing chicken
1/2 c. celery
1 c. potatoes, cut in chunks
1 tsp.chicken soup base
1/2 c. sliced carrots (optional)
Directions:
Place stewing chicken in a pasta pot 3/4 full of water (strainer included) and simmer until the meat begins to fall off the bone. Pull the chicken from the pasta pot using the strainer. Remove the meat from the bird and place it in the refrigeraror. The meat will be the last ingredient added to the potpie. Place the bones back in strainer and drop back in the broth. Cook for 1 more hour.
While the bones are being cooked, mix the dough for the noodles. The ratio to make the dough is 1 egg, 1 c. flour and 1/2 shell of water.
Roll out the dough as thin as possible before cutting into 1 inch squares with a pizza cutter. Once cut into squares, allow to stiffen until the bones have cooked for 1 hour.
Remove the strainer and bones from broth. Taste for a strong chicken flavor. If the broth seems weak, add some chicken soup base to taste. Add the potatoes, celery and carrots and bring to a boil. When the potatoes begin to get soft, slowly add the squares of dough. It is very important to continuously stir the potpie to keep the noodles from sticking to one another. Stir continuously and cook for 15 minutes or until the dough is thoroughly cooked. Add the chicken and heat for 3 minutes. Ladle into individual bowls and salt/pepper to taste.
1/2 tsp. saffron may be added when cooking if you want a yellow color.
Place stewing chicken in a pasta pot 3/4 full of water (strainer included) and simmer until the meat begins to fall off the bone. Pull the chicken from the pasta pot using the strainer. Remove the meat from the bird and place it in the refrigeraror. The meat will be the last ingredient added to the potpie. Place the bones back in strainer and drop back in the broth. Cook for 1 more hour.
While the bones are being cooked, mix the dough for the noodles. The ratio to make the dough is 1 egg, 1 c. flour and 1/2 shell of water.
Roll out the dough as thin as possible before cutting into 1 inch squares with a pizza cutter. Once cut into squares, allow to stiffen until the bones have cooked for 1 hour.
Remove the strainer and bones from broth. Taste for a strong chicken flavor. If the broth seems weak, add some chicken soup base to taste. Add the potatoes, celery and carrots and bring to a boil. When the potatoes begin to get soft, slowly add the squares of dough. It is very important to continuously stir the potpie to keep the noodles from sticking to one another. Stir continuously and cook for 15 minutes or until the dough is thoroughly cooked. Add the chicken and heat for 3 minutes. Ladle into individual bowls and salt/pepper to taste.
1/2 tsp. saffron may be added when cooking if you want a yellow color.
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