Chicken Pot Pie

Chicken Pot Pie

I love chicken pot pie. This recipe of Carolyn’s sounds like a great Saturday meal. I’d call it Chicken and Dumplings myself. But that’s ok, because I love Chicken and Dumplings too. This is how I actually cook the dumplings: drop the dumpling dough by large spoonfuls onto the bubbling stewed chicken. Leave on the bubble, UN-covered for ten minutes. Then cover tightly for ten more minutes. Sometimes, I just use Bisquick or Aldi baking mix to make the dumplings. Carolyn would have given me the business for that, I’m sure!!

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Pot Pie
Yield: 1 Servings

1 Chicken
1/4 lb Pork
1 qt Water or stock

1 1/2 c Flour
1/2 ts Salt
1 1/2 ts Baking powder
2/3 c Milk; about

Cut the chicken into rather small pieces and the
pork into dice. Put in a good sized saucepan;
cover with water or stock. Cover and simmer 1-2
hours, according to the age of the chicken. Season
when about 1/2 done. Put the dumplings in about 30
minutes before serving time. Cover closely till
done. Pile the meat into the center of a serving
dish and put the dumplings around it. Be sure
there is plenty of gravy.


Sift together flour, salt and baking powder twice.
Add milk, mix quickly but thoroughly (until a soft
dough that will just drop from a spoon is formed)
and drop by small tablespoonfuls into the hot
gravy. Some prefer to cook the dumplings
separately and thicken the gravy with flour and
butter rubbed smoothly together. Suit yourself.


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