Mom Koser's Chicken Pot Pie

Yield: 8 servings
  • 4 eggs
  • 1 tsp. salt
  • 1 1/3 c. milk
  • 6 c. flour (1/3 c. Parmesan may be substituted for 1/3 c. flour, if stronger flavor is desired)Broth Ingredients:
  • 2-3 lbs. cooked chicken (thighs have the most meat and the best flavor)
  • 8 c. water
  • salt, pepper, garlic powder, paprika, Italian seasoning, 2-3 Tbsp. chicken base
  • 4-5 potatoes
  1. Cook chicken in uncovered boiling water with seasonings for 45 minutes.
  2. Beat eggs. Add milk and salt, then flour (dough will be stiff). Roll 1/3 of it into a thin sheet. Sprinkle with 1/4 cup flour; cut into squares.
  3. Quarter potatoes and drop into boiling chicken broth.
  4. Pick up dough squares, trying to keep as much flour on as possible. Drop into boiling chicken broth; stir. Add remaining 2/3 dough in same way.
  5. Cover kettle and cook about 15 minutes, stirring occasionally or until done. Pieces will swell and broth will thicken.
This recipe can easily be halved or doubled.
  • dinner
Last updated 2016-12-25
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