Grandma's Chicken Pot Pie Recipe

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Grandma's Chicken Pot Pie Recipe

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My grandma, and mom would make this recipe often as I was growing up, especially on cold winter days. This is still one of my favorite meals! Most people would consider this more of a chicken noodle soup or chicken and dumplings, I just think of it as YUMMY!
MAKES:
8 servings
TOTAL TIME:
Prep: 55 min. Cook: 180 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 55 min. Cook: 180 min.

Ingredients

  • 1 whole chicken (2 1/2 - 3 lbs.)
  • 2 carrots (1 chopped & 1 grated)
  • 3 stalks of celery (1 chopped & 2 diced)
  • 1 medium onion, quartered
  • Salt and pepper to taste
  • 4 potatoes, cubed (1/2”- 1”)
  • 4 c. flour
  • 4 eggs
  • 1 tsp. salt
  • 2-4 tsp. Crisco
  • Water
  • 1 TBSP dried parsley

Directions

Place chicken in large pot covered with water (at least 6 cups). Add 1 chopped carrot, 1 chopped stalk of celery, a medium onion that’s been quartered, and salt and pepper to taste. Once chicken is thoroughly cooked, at least 40 minutes, remove from broth and cool. Strain the broth, removing the vegetables. If your broth has cooked down you may need to add additional broth to the pot. While the chicken is cooking you can make your noodles. Combine flour, eggs, salt, and Crisco together in a large bowl. Add enough water to moisten the mixture and form into a ball. Take a chunk of dough at a time, about a baseball size, and roll out fairly thin, about the thickness of a dime, on a floured surface. Then cut into squares between 1-2 inches. Place on floured cookie sheet until ready to cook. Once the chicken has cooled remove the meat from the bone and cut into bite-sized pieces. Now bring broth back up to a boil. Add noodles one at a time into the boiling broth. Next add the potatoes, grated carrots, diced celery, and chicken. Cook for about 20 minutes or until noodles and potatoes are cooked. Finally add the parsley and serve. Yield: serves 8

  • 1 whole chicken (2 1/2 - 3 lbs.)
  • 2 carrots (1 chopped & 1 grated)
  • 3 stalks of celery (1 chopped & 2 diced)
  • 1 medium onion, quartered
  • Salt and pepper to taste
  • 4 potatoes, cubed (1/2”- 1”)
  • 4 c. flour
  • 4 eggs
  • 1 tsp. salt
  • 2-4 tsp. Crisco
  • Water
  • 1 TBSP dried parsley
  1. Place chicken in large pot covered with water (at least 6 cups). Add 1 chopped carrot, 1 chopped stalk of celery, a medium onion that’s been quartered, and salt and pepper to taste. Once chicken is thoroughly cooked, at least 40 minutes, remove from broth and cool. Strain the broth, removing the vegetables. If your broth has cooked down you may need to add additional broth to the pot. While the chicken is cooking you can make your noodles. Combine flour, eggs, salt, and Crisco together in a large bowl. Add enough water to moisten the mixture and form into a ball. Take a chunk of dough at a time, about a baseball size, and roll out fairly thin, about the thickness of a dime, on a floured surface. Then cut into squares between 1-2 inches. Place on floured cookie sheet until ready to cook. Once the chicken has cooled remove the meat from the bone and cut into bite-sized pieces. Now bring broth back up to a boil. Add noodles one at a time into the boiling broth. Next add the potatoes, grated carrots, diced celery, and chicken. Cook for about 20 minutes or until noodles and potatoes are cooked. Finally add the parsley and serve. Yield: serves 8

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