The winner: Chicken Pot Pie (the boiled kind)

Here is the fourth and final recipe from our weekend-o-baking. It's for Chicken Pot Pie. Not the baked kind, the boiled kind. I forgot about this dish. Not sure how, it's freakin' so good. It's like home in the form of dough squares.

We didn't use saffron, because it's real expensive. I used the handy-dandy "Food Substitutions Bible" to see that it was OK to use Paprika instead. Invest in this book. It's saved my rear time and time again.

Anyway, enough of that, here it is. It's from "Pennsylvania Trail of History Cookbook." It's my g0-to book when someone has an argument about what a real PA Dutch dish is.


Chicken Pot Pie
3- to 4-pound whole chicken
2 quarts water
1 teaspoon salt
Pinch saffron
3 to 4 potatoes, diced
3 carrots, coarsely cubed

Cook chicken in salted water with saffron until tender. Remove chicken to cool. To the boiling broth, add potatoes, carrots and onion. Cook for 15 minutes. Debone cooled chicken and set aside.

Pot Pie Dough
1 1/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
3 tablespoons water

Combine flour, salt and baking powder. Beat eggs with water. With a fork, work into flour and salt to make a stiff dough. Add more water if mix is too dry. Roll dough onto floured board until thin, and cut into 2-inch squares. Drop dough squares into boiling broth a few at a time, and cook about 20 more minutes. Stir in chicken pieces and heat through. Makes 6 servings.