posted by scooby 07-16-100 5:45 PM
From a Pennsylvania Dutch Recipe Site: http://www.berksweb.com/pam/potpie.html
Chicken Pot Pie
Pot Pie Dough:
3 cups flour
2 eggs
1 Tbsp. shortening
1/2 - 3/4 cup water
Chicken Broth:
3 lb. whole chicken
2 quarts of water
4-6 medium potatoes
2 cups diced celery
1 cup diced carrots
1 small diced onion
parsley to taste
salt and pepper to taste
To prepare pot pie dough: combine flour, eggs, and shortening. Knead it with your hands adding water small amounts at a time until the dough holds together. Roll out into a thin sheet on a floured board. Cut into 2 inch squares, and let dry about an hour.
Meanwhile, cook chicken in 2 quarts of water until tender. Cool and debone and set aside.
Add all remaining chicken mixture ingredients to boiling broth and cook about 10 minutes. Drop pot pie squares into boiling broth a few at a time, turn heat down to medium, stir frequently. Add chicken to broth, heat through.
Teddi adds: I would suggest using some corn starch (mix about a tbsp. in 1/2 cup cold water) to thicken up the gravy for your chicken pot pie.
Michele adds: regarding the thickness of your chick pot pie sauce....instead of putting chopped veggies directly in the broth, first saute in butter and then coat with flour, about 3 or 4 tbls......then add to broth, but cook less at that time.
Bench adds: You said that your Chicken Pot Pie came out looking soupy, you may want to try warming your stock or water before adding the ingredients and at that point adding some corn starch, as the mixture then heats in the oven it should thicken.