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Chicken Pot Pie
3 to 3-1/2 lb Chicken
Chopped parsley
2-1/2 tsp salt
4 hard-boiled eggs, cut into wedges
1 stalk of celery, chopped
1 medium onion, chopped
1/2 tsp saffron
4 medium potatoes, peeled, cut
4 stalks celery, thinly sliced
1/4 tsp pepper
Dough:
2 c sifted flour
2 eggs
1/2 tsp salt
4-6 tbs water
Place chicken in Dutch oven, add salt, pepper, celery, onion and saffron. Add water to almost cover
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 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 eggs into the flour,
adding only enough water to make a soft but not sticky dough. Knead five minutes. Cover the dough with
clean cloth and let rest 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 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 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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