Sunday, May 9, 2010
Chicken Pot Pie
While menu planning this week I failed to realize that Sunday was Mother's Day. Duh! moment. I also didn't realize that there are two different type of chicken pot pie. Appently the verison I don't like is actually Pennsylvania Dutch chicken pot pie. Who knew? Christopher is the one who requested the icky old pot pie. When he realized I was planning to make it on Mother's Day he offered to make something I like. Sweet man. Since I already had all the ingredients ready to go I figured there was no turning back now.
8 cups water
3-1/2 pound stewing chicken
1 rib of celery, coarsely chopped
1 large onion, quartered
1 large carrot, coarsely chopped
1 bay leaf
Salt and pepper
2 medium onions, thinly sliced
2 medium potatoes, cut into 1/4-inch slices
1-1/2 cups all-purpose flour
Small handful of chopped fresh parsley
Cook chicken in water with celery, carrot, 1 onion, bay leaf, salt and pepper. Simmer until done, about an hour. Meanwhile make dough for pot pie squares by mixing flour and eggs. Roll out thin and cut about 1-inch squares. Set aside. Take the chicken out to cool. Skim off the fat. Strain the broth and discard the celery, carrot, onion, and bay leaf. Taste broth for seasoning and add additional salt and pepper if needed. When the chicken is cool enough to handle, take all the meat from the bones and cut it into bite sized pieces. Throw away the skin and bones. Bring chicken broth to a boil in a big pot. Add the chicken. When the broth is boiling, layer the potpie squares into the broth, one by one. Alternate with layers of potato and onion. Push down each layer gently, so the liquid will cover it. Turn down the heat so it will simmer. Cover the pot. Stir gently every so often, so the noodle squares will not stick together, for about 20 minutes. Add parsley and stir gently. Simmer for five minutes.