Jessie Weidman’s Pot Pie Recipe

By Staff
6 to 8 servings SERVINGS


  • 4 to 5 large potatoes, cut into bite-size pieces
  • 3 large onions, chopped
  • 2 to 3 cups chopped carrots
  • 3 to 4 cups seasoned chicken broth
  • 1 teaspoon saffron
  • Water
  • 3 cups flour
  • 3 eggs
  • Meat of 1 large broiler hen, cooked, cooled, and cut into bite-size pieces
  • Salt, to taste


  • In large pot over medium-high heat, combine potatoes, onions, carrots, broth, and saffron. Cover with water, and bring to boil. Reduce heat and let simmer while preparing dough.
  • In large bowl, combine flour and eggs with fork until all flour is moistened.
  • On lightly floured surface, roll dough out to 1⁄8-inch thick. Cut dough into 1-inch squares.
  • Drop dough squares, a few at a time, into broth. Simmer over low heat for 20 minutes.
  • Add chicken, and season with salt. Simmer 5 to 10 minutes more. Serve with warm rolls or biscuits. Get more great pot pie recipes.

Serve this pot pie with a batch of your family’s favorite biscuits or rolls.

  • Published on Dec 7, 2017
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