Tuesday, October 2, 2012

Slippery Chicken Pot Pie: A Must.

Chicken in broth with home-made dough:
what a comfort food.

This recipe came to me from my Mother-in-law,
a family recipe.

Cooking this in the fall is a must.

A must, I tell ya.

Here it is:

 Cook some chicken in water for a few hours
( I take the skin off).
It does well when added with the little bit of onion,
a Tbs. of dried parsley,

and I add a minced garlic clove and a Tbs. of kelp.
I add kelp whenever I can because it is a powerhouse of a seaweed.
(I also used 1 Tbs. of celery seeds because I didn't have any celery.
It tastes fine, so I am hoping since it has the word "celery" in it,
that makes it a justifiable substitute...


The chicken will turn into pleasant parcels of tender meat
and the liquid will be ready for the next step.

Add some bouillon to taste
(or ad broth and 1 tsp. of salt, as I did).

While the broth commences to reach a boil,
get your choice of potatoes chopped up:
I chose 6 large red potatoes
and I left some of the skins on
as they are nutritious.

At this time, it is good to get the dough made, as well.

1 1/2 Cups of flour,
1 tsp. salt,
3 Tbs. shortening
(I used a mix of butter and coconut oil)
are placed in the food processor for speedy mutilation.

In order to add a punch of nutrition to my unsuspecting children,
I threw in a leaf and a couple of stems of Swiss chard in with the dough.
I just cut the amount of water I added,
and it worked well.

This is the consistency we want.

The dough gets rolled out on a floured surface.
(Don't look too hard: I forgot to flour my surface,
but it didn't want to stick today, so I didn't notice this misstep until now.)

With a butter knife,
cut some strips into the dough.

It is a pretty shade of green, isn't it?

My son and daughter love dough,
so they were begging me at this point.

They said that green dough is just as good as yellow,
and they are definitely the experts to be consulted on the state of doughs.

When the broth is boiling,
alternate adding a layer of dough
and then a layer of potatoes,
always waiting for the broth to boil in between layers.

It won't take long.

The cooled off chicken can be torn to bits...

and added back to the pot when the potatoes are cooked
and the Pot Pie is just about done.

A few heaping Tablespoons of flour mixed with a little water
may be added to thicken up the broth.

The Slippery Chicken Pot Pie is now ready
to provide comfort to a hungry cook and her village...
the ones in her house, anyway.

It may be eaten as it is,
or it is enjoyable with a half teaspoon of horse radish added to individual bowls.
I know this sounds a bit rash,
but try it and see.

You may be amazed at this quirky addition;

I know I was.

Below is a printable recipe card
if you would like to give this bowl a try.
(The parts in parenthesis are my alterations to the recipe.
You may or may not chose to work them in).

Come on back for more of my favorite recipes
as I fill my blog with them for the month of October.

Linking up to:

Slippery Chicken Pot Pie

1 comment:

  1. How different! I saw a similar recipe on Cook's country and was quite intriqued.

    The horseradish does sound like an unusual addition!


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