Slippery Pot Pie
Course: RecipesCuisine: American
Servings
0
Prep time
3
hoursCooking time
1
hourCalorieskcal
Total time
4
hours
Cook Mode
Keep the screen of your device on
Ingredients
- Broth
1 1 roasted chicken (roast your own or buy a rotisserie roasted)r
2 2 -4 tablespoons olive oil
4 cups 4 low sodium chicken stock (if you roast your own chicken, make broth from the drippings)
1/2 cup 1/2 peas (if using canned peas, put them in at the end, so they do not get too mushy)r
6 6 carrots, cut diagonally into small bite size pieces
6 6 -7 small red potatoes cut into chunks
2 small 2 -medium onions diced
1 cup 1 chopped celery
2 cups 2 sliced mushrooms (optional)r
3-4 cloves 3-4 garlic
2 teaspoons 2 thyme
3 teaspoons 3 parsley
1 1 bay leaf
3 tablespoons 3 flour
Salt & Pepper to taste
- Dough
2 1/2 cups 2 1/2 flour
3 3 eggs
1/2 teaspoon 1/2 salt
2 tablespoons 2 cold water
Directions
- Step 1 – Dough–Pulse the flour and salt in a food processor with steel blade.
- Add eggs and process until the dough forms a rough ball, about 30 seconds. (If the dough resembles wet sand or small pebbles, add water 1/2 teaspoon at a time – or – if the dough is sticking to the side of the bowl, add 1 tablespoon of flour at a time and process until the dough forms a rough ball.)
- Turn dough ball onto a dry work surface – knead until dough is smooth, 1-2 minutes. Cover with plastic wrap and set aside at least 15 minutes (up to 2 hours) to rest. The dough can be stored in the refrigerator up to a day.
- Step 2–Remove chicken skin and tear meat into bite size pieces.
- Peel and cut carrots into bite size pieces.
- Chop onions and celery.
- Slice mushrooms if using.
- Cut potatoes and put in a bowl of cold water until ready to use.
- Measure flour.
- Roll out dough on floured surface. Cut dough into 1 1/2-2 inch squares. Line a baking sheet with parchment or wax paper, lightly dust with flour, then lay your pasta squares in a single layer. Cover with a dishtowel.
- Step 3 – Time to cook–Heat 1-2 tablespoons olive oil in a large pan over medium heat. Add mushrooms if using, a pinch of salt, and a few cranks of pepper. Cook until the mushrooms give off some liquid and start to brown – about 10 minutes. Remove mushrooms from pot and set aside.
- In the empty pot add a splash more olive oil and add celery, onion, a few cranks of pepper and a pinch of salt. Saute 10-12 minutes. Add the garlic and stir until fragrant – about a minute.
- Sprinkle flour over veggies and stir for about a minute and a half. This will coat the veggies and help thicken the “gravy”.
- Add the chicken broth and herbs and bring to a simmer. Scrape up any tasty brown goodness.
- Bring stock to a boil (turn the heat up to med-high), add potatoes and carrots. Continue to boil and add the noodles one at a time making sure they don’t stick to each other or to the bottom of the pot. Cook until veggies and noodles are tender – about 15 minutes. Be sure to stir frequently as the noodles tend to stick to the pan. Side note – as the gravy thickens turn the heat down to med as noodles start sticking to the pot.
- When noodles are close to done remove the bay leaf. Add the chicken, peas and mushrooms and let simmer for 5 minutes. Adjust salt and pepper to taste.
