Dutch Oven Chicken Pot Pie Oct 02,2017

Sustenance ( Recipes )

Chicken Pot Pie

3 to 3 ½ lb Chicken

¼ cup fresh chopped parsley

2 ½ tsp salt

4 hard-boiled eggs, cut into wedges

1 stalk of celery, chopped

1 medium yellow onion, chopped

½ tsp saffron

4 medium potatoes, peeled, diced

4 stalks celery, thinly sliced

¼ tsp pepper


2 C sifted flour

2 eggs

½ tsp salt

4-6 Tbsp water

Place chicken in heated 350 degree (approximately 14 charcoal briquettes) Dutch oven, add salt, pepper, chopped celery, onion and saffron.  Add water to almost cover the chicken.  Bring to a boil, reduce heat, cover and simmer about 1 hour or until the chicken is tender.  Do not overcook.  Remove the chicken from the broth to make the dough, place the flour into a mixing bowl.  Make a well in the center of the flour and add the eggs and salt.  Gradually work the eggs into the flour adding only enough water to make a soft but not sticky dough.  Knead five minutes.  Cover the dough with a clean cloth and let rest for 30 minutes.  Divide the dough in half and roll out each as thinly as possible into a 15” square and cut each square into 2” squares with a sharp knife.  Add potatoes and thinly sliced celery to the broth, simmer 25 min until vegetables are tender.  Taste the broth and add more salt or pepper if needed.  Add the chicken pieces and bring to a boil.  Slide the squares of dough into the broth, a few at a time, pushing them down gently.  Cover and simmer 20 min.  Ladle the pot pie into large soup bowls and garnish with chopped parsley and the wedges of hard cooked eggs. 

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