Old Fashioned Amish Chicken Pot Pie

Add potato and carrot.

Old fashioned amish chicken pot pie. Fill a large dutch oven with about 2 quarts of water. Knead for 8 minutes adding a little flour if necessary to keep dough from. In november 1992 peggy was the marketing manager keeping six southern living pantries stocked with all the necessary ingredients that went into the daily recipe testings. Cook until softened about 15 20 minutes.

Ingredients 3 cups cooked chicken cubed i used chicken breast for this recipe but you can also use meat from a roast chicken 3 tbsps butter 2 cloves of garlic minced 1 cup onion chopped 1 1 3 cups carrots chopped 1 cup celery chopped 2 cups potatoes cut into bite sized cubes 1 cup frozen. On a lightly floured surface roll dough into a. Amish chicken pot pie 1. Directions in a saucepan melt butter.

Cool then refrigerate stock and whole chicken separately. Maintain a very gentle boil cook the dough for 4 6 minutes. Beat 1 egg and 1 tsp. Drain mixture in a colander over a bowl reserving cooking liquid.

Place the chicken 1 cut up celery stalk the onion carrot parsley thyme bay leaf and peppercorns in a large. Stir in flour garlic salt and pepper until blended. Bring to a boil cover with lid and then turn down to simmer for about an hour or until chicken can be easily removed from the bones. Old fashioned double crust chicken pot pie a couple of food bloggers here recently near about apologized for posting dishes that they had been having tastes for but that some people might consider to be off season.

2 cups peeled and diced potatoes 1 1 4 cups sliced carrots 2 3 cups chopped onion 1 cup buttered softened 1 cup all purpose flour 1 3 4 teaspoons salt 1 4 teaspoon black pepper 2 tablespoons chicken soup base 3 cups chicken broth 1 1 2 cups milk 4 cups cubed cooked chicken 1 cup fresh or. Make a well in the center. An old fashioned chicken pot pie made with a thick and creamy roux and veggies encased in a flaky double crust. In a small bowl combine 2 3 cup flour and 1 8 tsp.

Add the chopped onion celery seed garlic powder parsley bouillon cubes and the chicken. When chicken is cool enough to handle remove meat. To prepare filling bring 2 1 2 cups chicken stock to a boil in a medium saucepan. Heat chicken broth in a dutch oven and add carrots and celery.

Gradually stir in water milk and bouillon.