CHICKEN POT PIE STOVE TOP RECIPES

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DUTCH CHICKEN POT PIE | JUST A PINCH RECIPES



Dutch Chicken Pot Pie | Just A Pinch Recipes image

Member's Choice! Yum! Great comfort food on a cold day. This has all the flavors of a chicken pot pie but resembles a soup. Hearty and delicious, prepare a batch of this on the next snow day and feel the love from your family.

Provided by Robyn Bruce @Robyn1757

Categories     Chicken

Prep Time 25 minutes

Cook Time 1 hours 15 minutes

Number Of Ingredients 13

4-5 - chicken breasts or thighs if you prefer
1 cup(s) chopped onion
1 teaspoon(s) celery seed
3 - large potatoes, peeled and cut into bite sized chunks
4 - carrots, peeled and sliced into 1/4 inch slices
1/2 teaspoon(s) garlic powder
2 tablespoon(s) chopped fresh parsley or dried parsley flakes
5 - chicken bouillon cubes
2 1/2 cup(s) flour
3/4 stick(s) butter, softened
1/3 cup(s) (approximately) milk
- salt and pepper to taste
1 - egg

Steps:

  • For the stock: Fill a large Dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken.
  • 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.
  • When chicken is done, remove from the pot, reserving all of the stock.
  • Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
  • For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
  • Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
  • Completely mix dough with your hands until you reach desired consistency (you may need to add a little flour or a little more milk, depending...dough should not be sticky to the touch. If too sticky, add a little flour until just right).
  • Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
  • Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
  • Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together.
  • Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.
  • When all is finished, add the chicken once again, to heat through, and serve. (Your broth will thicken up a little after you add your noodles.)

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From recipetineats.com
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