Slippery Chicken Pot Pie Recipe
6 to 8 servings
- 1 broiler chicken (4 pounds), cut into pieces
- 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.