Old Fashioned Chicken Pot Pie
Source of Recipe
Nina Joye Warren
List of Ingredients
- 1 lb. boneless skinless chicken breast
- 4 to 5 large peeled potatoes, quartered
- 3 large onions, quartered
- 3 large carrots, quartered
- salt and pepper to taste
- parsley, minced to taste
- butter, melted
- 2 cups of water or chicken broth
- 2 bay leaves
- 2 garlic cloves
- CRUST:
- 3 eggs
- 1 T shortening, melted
- 1/2 cup milk
- 1/2 cup cream
- 1 tsp baking soda
- 3 to 4 cups flour
- 1/2 cup milk
- 1/2 cup cream
- 1 tsp baking soda
- 3 to 4 cups flour
- 1/2 tsp salt
Instructions
- Marinate chicken with salt, pepper and whatever
seasonings you like.
- Beat eggs, cream, milk, salt, baking soda, and shortening in a large bowl. Gradually stir in and add enough flour to make pliable dough. Then, thin out very thin. You will have more than enough dough and
may wish to save and freeze part for another recipe.
- Cut dough into squares and place pieces of dough in
bottom of an oven proof corning ware dish or pot. Use
a pastry brush to apply butter over dough. Add some of
the potatoes, onions, carrots, chicken and layer again
alternating with some more pieces of the pot pie dough squares and ending with the potatoes.
- Do not end with dough since dough may become too dry when placed on top. Add 1-2 bay leaves and some garlic
cloves for more seasoning.
- Pour 2 cups chicken broth over ingredients. Sprinkle
with salt, pepper and minced parsley to taste.
- Cook covered tightly with foil in a 325-350 oven about 2 to 3 hours or until everything is tender. You may
want to place a drip pan under the baking dish since
some juices may bubble up if not tightly sealed.
Final Comments
Serves 6 adults
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