Slippery Chicken Pot Pie Recipe

Author Photo
By Staff

  • 6 to 8 servings



  • 1 broiler chicken (4 pounds), cut into pieces
  • Water
  • 1 1⁄2 teaspoons salt, divided
  • 2 cups flour
  • 1 tablespoon lard
  • 2 eggs, lightly beaten
  • 4 medium potatoes, cut into 1⁄2-inch pieces
  • 2 tablespoons minced parsley


  • Place chicken pieces in large stockpot. Cover with water, and season with 1 teaspoon salt. Bring to slow simmer over medium heat, and boil for 20 to 25 minutes, or until chicken is cooked through.
  • Remove chicken from pot and allow to cool slightly, then debone and chop chicken; set aside. Reserve broth in pot.
  • Place flour in large bowl. Cut in lard. Make well in center. Add eggs, remaining salt, and 2 tablespoons water. Work into stiff dough. If too dry, add 1⁄2 teaspoon water at a time until dough is pliable.
  • On lightly floured surface, roll out dough as thin as possible, about 1⁄8-inch thick. Cut dough into 1-inch squares. Set aside.
  • Over medium-high heat, bring stock to simmer, and add potatoes. Drop dough squares into simmering stock, one at a time, then add chicken. Add additional water, as needed, to cover chicken, potatoes, and dough. Stir in parsley.
  • Simmer for 20 minutes, or until dough squares are cooked through. Get more great pot pie recipes.

Adapted from the Mennonite Community Cookbook.

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