When my sister and I were young we would spend Tuesdays at my grandparents' house while my mom ran errands. We would often make the REAL chicken pot pie. Real chicken pot pie is a Pennsylvania Dutch comfort food and it is not a casserole. My grandpa even hand made my sister and me miniature rolling pins so we could help roll out the dough, which was our favorite thing to do. Grandma said chicken pot pie was a good way to get rid of her leftover chicken and it was an inexpensive meal because you could stretch it out with the dough and potatoes.
My grandma didn't have this recipe written down but she told it to me and I did my best to write it down. However, there are not clear and consice directions, she just knew how to make it and I learned by watching her.
We were snowed in this weekend and I thought it was a perfect time to make a huge batch. I had both my husband's and my family over to eat a big pot of chicken pot pie. It was the perfect comfort food after most of us had spent the better portion of the day shoveling our driveways clear.
Ingredients
6 chicken legs
4-6 potatoes
carrots
celery
yellow onion
4 cups flour
4 egg yolks
1-2 cups water
dash of salt
Chicken broth
2 cans of chicken gravy
Directions
Cook the six chicken legs in large pot of boiling water (when you poke and see clear liquid they are done). While chicken is cooking peel and cube the potatoes, slice the carrots, celery and onion. Mix (by hand) the flour, yolks, water and salt together to form dough. Once the chicken is cooked, save the water (broth) in the pot and set the chicken legs aside to cool. Continue to heat the broth on the stove (at barely a slow simmer not boiling) and add the potatoes. Roll the dough out on a floured surface about a 1/4 inch thick and slice into squares. Add the remaining vegetables and dough squares one at a time (so they don't stick together) to the pot of broth and potatoes. Pull the cooked chicken off the bones and set on a plate. Continue to simmer for about 10 minutes and add the 2 cans of gravy and the chicken, stirring as you do. Continue to simmer the pot pie until you can slice into a dough square and see that it is cooked through (probably another 15-25 minutes).
You may need to add additional chicken broth or water with a bouillon cube as the pot pie cooks. It is intended to have a thicker broth more like a gravy. Season with salt, pepper, and parsley to your taste.
We also eat our chicken pot pie with bread, potatoe bread if possible.