Old Fashioned Chicken Pot Pie is the ultimate comfort food that everyone in your family will love. This made from scratch recipe, has simple ingredients and is budget friendly. In fact if you follow my tips, you will have extra chicken already prepped for another meal.
Before moving to the South, chicken pot pie was covered with a crust and baked in a pie pan. This was something completely different. It stuck to your ribs and just felt like a warm hug.
Where did Old Fashioned Chicken Pot Pie come from?
Old Fashioned Chicken Pot Pie was brought to us by the Quakers and Amish. They came to America and settled in Pennsylvania to seek refuge from religious persecution. Quakers were one of the first settlers to move to North Carolina. They built strong, flourishing communities and many of the homes, churches and even a school house remain. Much of the local traditional recipes stretch back to Quaker ancestors.
What you will need to get started.
To get the most bang for your buck, I suggest using a whole chicken to start. Put the chicken in a crockpot. I stick a frozen chicken in the crockpot and set in on high for 10 hours. I only used half the chicken for this recipe and I get a batch of nutrient dense chicken stock. You can put the whole crock pot in the fridge after it’s cooked, then use it the next day. That way, you don’t have to debone hot chicken. It makes the weeknight dinner prep a lot easier.
How to Make Chicken Pot Pie
To start, debone and chop the chicken. Reserve half the chicken for another meal but save the stock. Chop up onion, carrots, celery, Peel and dice potatoes and set aside. In a Dutch oven, saute the vegetables in lard. Once the onions are translucent, add the stock. Season and add chicken. While that simmers, make the noodles. When they are done, turn the stove to medium. Add the noodles, potatoes and frozen peas. Let them boil for a couple minutes then turn down to a simmer for 15 minutes. Simmer until potatoes are cooked and noodles are tender. Top will some parsley and enjoy!
Ingredients
- 1/2 a whole chicken
- 8 cups chicken stock
- 1 medium onion diced
- 3 carrots chopped
- 1 cup celery chopped
- 2 tbsp lard
- 4 potatoes peeled and diced
- 1-2 cups frozen peas
- 2 tsp salt
- 1/2 pepper
- 1 bay leaf
- 1/2 tsp poultry seasoning
Pot Pie Noodles
- 1 to 1 1/4 cup flour
- 1 egg
- 1/4 cup whole milk
- 1 tbsp melted lard
- 1/8 tsp salt
Mix together just until combined. Roll dough on a floured surfaced surface to 1/8″ thickness. Cut into into 1 to 1 1/2″ pieces.
Saute onions, carrots, and celery in lard. Cook until onions are translucent. Add stock, then bay leaf, one teaspoon of salt, pepper and poultry seasonings. Stir in chicken, potatoes, peas and additional salt, if needed. Cook on medium heat. Just before noodles are ready to go in the pot, turn the heat up to a boil. Drop in the noodles, careful not to clump them all together. Stir, to prevent them from sticking together. After two minutes, turn down to a simmer for fifteen minutes. Garnish with parsley. Now it’s time to get cozy and enjoy.
