There is nothing more comforting on a cold fall evening than a home made bowl of Chicken Pot Pie. This recipe is easy – it takes a little time, but it so worth it. If you live in my area, you know that chicken pot pie is not that frozen thing that is chicken thrown into a pie shell!
This recipe is one of timing, to make everything come together. To get started, you will need to gather these ingredients. Remember, I am a cook that leaves room for error. I am not about perfection. I like cooking to be fun.
1 cup diced celery
1/2 cup of chopped onion
1 tablespoon of parlsey
12 oz chicken broth
3 cups of water + water to add to dough
1 cup of diced carrots (more if you like carrots) – (try using a box of frozen honey glazed carrots, including the glaze)
2 bone-in chicken breast with skin on (cleaned)
2 1/2 cups of flour
1 1/2 tablespoon of shortening (crisco)
1. Bring water to boil. Place Chicken in water.Reduce heat and simmer for 45 -55 minutes, until chicken is cooked all the way.
2. While chicken is boiling, begin making your noodles. You will need water, egg, flour and shortening (such as crisco)
4. Mix flour, egg and shortening together. If you are using a mixer, use your dough hook to mix these ingredients well. If you are mix by hand, you a large fork to mix together the egg, flour and shortening. You want to make sure it is mixed throughly before you start adding your water. Slowly add water as you are kneading your mixture. Use enough water to help form your dough. Do not make to runny. Add a teeny bit of water at a time. Follow these steps to knead your dough:
- Turn the dough out on a clean, floured work surface.
- Flour your hands well or wear kneading gloves
- Use the heel of your hands to compress and push the dough away from you, then fold it back over itself.
- Give the dough a little turn and repeat Step 4. Put the weight of your body into the motion and get into a rhythm.
- Keep folding over and compressing the dough until it becomes smooth and slightly shiny. Be careful to not OVERWORK your dough.. your noodles will be chewy.
5. Once your dough is formed, shape into a ball. Split into two balls to begin rolling your dough. Be sure to flour your work surface really well before rolling your dough. I use an attachment normally to roll my dough, but I wanted to show you how to do it with a pin.
6. Use a smooth surface with lots of flour. As you can see, it’s not neat and pretty!
7. Roll your pin towards you to flatten your dough. Use the flour to help to keep the pin from sticking.
8. Continue to work the dough until it is about 1/8 inch or so thick.
10. Slice dough into squares. Don’t worry they don’t need to be perfect!
11. Move dough to wax paper. I use my cookie cooling rack. Let dough dry for atleast a half hour.
12. In the meantime, remove chicken from the water. Remove Skin from chicken. Shred chicken and put aside. DO NOT DRAIN WATER!!!
13. Skim fat from chicken from the water. Add onions, celery, carrots, parsley to water. Add 8 oz of chicken stock to water. Add pinch of salt and pepper to water. Add chicken back to water. Simmer for 45-5o minutes. By this point, your noodles should be dry.
14. Slow drop noodles in one by one, stirring in between so they don’t stick. Stir frequently. Cook until noodles are tender. Salt & Pepper to taste!