Chicken Pot Pie Recipe

By Staff
6 servings SERVINGS


  • 1 cup sprouted grain flour
  • 1 1⁄2 teaspoons salt, divided
  • 2 eggs
  • 2 tablespoons heavy cream
  • 2 cups seasoned chicken broth
  • 5 cups water
  • 1 teaspoon celery flakes
  • 4 cups cooked, chopped chicken


  • In bowl, combine flour and 1⁄2 teaspoon salt with fork. Add eggs and mix well. Add cream and work into dough.
  • On lightly floured surface, roll dough out thin, and cut into squares.
  • In large stockpot over medium-high heat, bring broth, water, remaining salt, and celery flakes to boil.
  • Gently drop a few dough squares into broth. Allow broth to reheat, then add more dough squares. Repeat with remaining dough squares.
  • Reduce heat and simmer for about 1 hour and 10 minutes, adding additional water as needed. Add chicken, and simmer for an additional 20 minutes, or until dough squares are cooked through. NOTE: For some variation, add 1⁄4 teaspoon curry powder or 1⁄4 teaspoon sage. To make with beef, add raw beef cut into 1⁄2-inch cubes to broth and water in the beginning. Add 2 to 3 bay leaves for seasoning. Get more great pot pie recipes.

Adapted from Wholesome Home Cooking.

  • Published on Dec 7, 2017
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