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Wednesday, March 6, 2013

52 Recipe Challenge: Slippery Pot Pie

While I've fallen behind on posting about it, no worries, we're still keeping up with the 52 Week Recipe Challenge! This week (#9), we're trying out a recipe for Slippery Pot Pie.

What is Slippery Pot Pie, you ask? A delicious Pennsylvania Dutch take on the classic pot pie, but without the flaky crust on top. Instead, there are thick squares of soft egg noodles floating around the hearty stew of chicken (or turkey, beef, ham) and veggies. SO delicious!

My kitchen helper
There wasn't actually one central recipe for this one. I read over lots of recipes and made up my own for fun. Its a cold, snowy week here and this was the perfect remedy.

This recipe has the potential to take two to three days (roasting the chicken, making the stock, then making the soup), but you can always use precooked chicken and/or boxed stock. You can also purchase the pot pie noodles in a bag to make this recipe even faster, but I'll warn you - its just not the same!

Slippery Pot Pie

Chicken & Stock Directions
  • Cooking the Chicken: Cook roaster chicken in a crock pot on low for 8 hours. We add veggies underneath for flavor, but no water or other liquid. You want all the good chicken juices to come out. 
  • Making the Stock: Pick the chicken, chop meat into small pieces, and put in the fridge for later. Put all of the bones, skin, and fat back into the crock pot full of chicken juices and add six cups of water. Cook on low for 8 hours or overnight. In the morning strain the stock and put in the fridge. After it cools, you can scoop off the fat solids if you want a lower fat stock.

Pasta Dough Ingredients

1 1/2 cup flour
1 egg
3 tbs cold water (more or less to form the dough)
1/2 tsp salt


Mix flour, salt, and egg. Add water. Knead to form ball, then cover and allow to rest for 15 minutes. Roll out thinly and cut into 1 - 2 inch squares.

Filling Ingredients

Cooked, chopped chicken from one roaster (about 1 pound)
8 cups chicken stock
1 cup celery, diced
1/2 cup onions, raw chopped
3/4 cup carrots, chopped
1 cup potato, peeled and diced
1 can Cream of Chicken soup
Pot pie noodles
1tsp salt

1tsp black pepper

  • Simmer stock, chicken, vegetables, and salt/pepper for about an hour and a half.
  • Bring to soft rolling boil, stir in cream of chicken soup. 
  • Add pot pie noodles one or two at a time so they don't stick together. Stir frequently. Cook for an additional 10-12 minutes.
Yields approximately 6 hearty 2 cup servings.

Yes, this soup can be time consuming, but its incredibly worth it. Freeze extras or double/triple the recipe to feed a small army. With bone-in chicken being inexpensive and the stock being essentially free bonus, you can make this cozy eats-like-a-meal soup for approximately $8 a pot ($1.33 per 2 cup serving). Enjoy!

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