Chicken Pot Pie Recipe - One of my favorite dishes
When you think of a chicken pot pie recipe, what do you think of? Do you think of pies? I think of my grandmother. She used a chicken pot pie recipe that is old fashioned and actually isn’t pies at all. Her’s is a Pennsylvania Dutch version which I just love. My mom would make her chicken pot pie recipe for when I was growing up, and now I make it for my family. Try my grandmother’s chicken pot pie recipe and the others listed below or find your own chicken pot pie recipe in cookbooks, magazines, and on cooking websites online.
Grammie’s Chicken Pot Pie Recipe
Ingredients
Six or more bone-in poultry pieces
Four medium potatoes, cubed
Four cups flour
Four eggs
Three teaspoons milk
Salt and pepper to taste
Directions
In a large saucepan, cook poultry pieces. Debone and place meat back in saucepan with broth (or you can leave on bone and serve the meat as a side). In a separate bowl, mix flour, eggs and milk to make a dough ball. On a lightly floured surface, roll dough to about ¼ inch thick. Cut into squares. Put dough squares in with the meat. Cook on medium heat for twenty minutes. Add broth as needed so that it doesn’t become sticky. Add salt and pepper to taste. You can also add vegetables such as peas, carrots, and corn if you wish. Hint: An easy trick my Grammie figured out and passed on was to use flour tortillas instead of making your own dough. This works just as well and takes less time and effort!
Slow Cooker Chicken Pot Pie Recipe
Ingredients
1-1/4 pounds boneless skinless breasts or thighs
1 tablespoon instant chopped onion
1 dried bay leaf
¼ teaspoon pepper
1 jar (18 ounces) gravy
2 medium celery stalks, cut into 1/2-inch slices
2 ¼ cups Bisquick mix
2/3 cup milk
One (one pound) bag frozen mixed vegetables
Directions
Place meat in a 3-1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy. Cover and cook on low heat setting eight to ten hours. About thirty minutes before serving, make and bake eight biscuits using Bisquick mix and milk as directed on package. Meanwhile, gently stir frozen vegetables into mixture. Increase heat setting to high. Cover and cook fifteen minutes. Remove bay leaf. For each serving, split a biscuit and place in soup bowl. Spoon about 3/4 cup of the mixture on top of the biscuit. This chicken pot pie recipe can be served on its own.