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Chicken Pot Pie

American.Kitchen's picture
Chicken pot pies are chicken broth cooked small pies that are filling and great to serve. Prepared with potatoes and flour pie balls, the chicken pot pies are best served in bowls with parsley sprinkled on top.
  Chicken 4 Pound
  Stalk celery 1
  Eggs 2
  Carrot 1
  Water 3 Tablespoon
  Onion 1 , stuck with 2 cloves
  Cloves 2
  Potatoes 4 Medium, sliced
  Parsley sprigs 7 , chopped
  Salt 1 Tablespoon
  All purpose flour 2 Cup (32 tbs), sifted

Cut chicken into serving pieces, place in kettle along with celery, carrot, clove studded onion, salt, and enough cold water to cover.
Bring to a boil, then reduce heat, cover, and cook over a low heat for about 40 minutes or until tender when tested with a fork.
Remove vegetables and discard them.
To make the dough: Sift flour and salt into a bowl.
Dig a small well in the center, drop in eggs, and blend the mixture to make a stiff dough.
Add 2 to 3 tablespoons water if needed.
Roll as thin as possible on a lightly floured board and cut into 1 inch squares with a pastry wheel or sharp knife.
Drop potato slices and pastry potpies into the boiling broth, cover, and cook over a moderate heat for 20 minutes.
Sprinkle in the chopped parsley and serve in hot soup plates.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5052 Calories from Fat 1931

% Daily Value*

Total Fat 214 g329.7%

Saturated Fat 61.1 g305.6%

Trans Fat 0 g

Cholesterol 1638.6 mg546.2%

Sodium 7267.7 mg302.8%

Total Carbohydrates 340 g113.3%

Dietary Fiber 27.1 g108.6%

Sugars 16.3 g

Protein 423 g845.7%

Vitamin A 267.3% Vitamin C 271.3%

Calcium 45.8% Iron 190.7%

*Based on a 2000 Calorie diet

Chicken Pot Pie Recipe