Best Amish Chicken Pot Pie

Beat 1 egg and 1 tsp.

Best amish chicken pot pie. Add salt garlic powder dried thyme and pepper. Remove chicken from broth and allow to cool. Aug 2 2017 explore patricia conley s board amish chicken pot pie on pinterest. Fill a large dutch oven with about 2 quarts of water.

Heat chicken broth in a dutch oven and add carrots and celery. Add chicken stock milk apple cider and bouillon and let that simmer for about 5 minutes. In a large stock pot add chicken broth chicken and a pinch of turmeric. Cover with chicken broth and add parsley salt and pepper to taste.

In a small bowl combine 2 3 cup flour and 1 8 tsp. Stir together forming a ball. Simmer on med low heat until vegetables are tender. Cook until softened about 15 20 minutes.

Use some water to wet rim of the bottom crusts which will help both crusts adhere together. Melt butter in a large skillet. Drop dough squares one at a time into the pot stirring frequently. Make a well in the center.

Bring to a slow simmer. Divide the chicken mixture evenly between two unbaked pie shells. Bake the pies for 35 to 40 minutes until the crust is golden brown. Use a 5 quart pot and add chicken cubes diced carrots celery onions and peas.

Add the chopped onion celery seed garlic powder parsley bouillon cubes and the chicken. Cook for 8 10 minutes. Combine the parsley paprika oregano salt and pepper and simmer again for about 20 minutes this time. It should thicken but make sure you are stirring it a lot.

Add the chicken onion carrots potato celery peas corn and mix it all together. Turn up the heat bring to a boil. Add chicken carrots celery and onion. See more ideas about chicken pot pie pot pie chicken pot.

Cover the pies with the top crusts crimping the crusts together all the way around.