Slippery Pot Pie
HB-4059 · Hand-built original · American
An American chicken pot pie with homemade flat noodles, potatoes, peas and herbs in chicken stock.
AmericanMain courseServes 6-8253 kcalDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 2 tbsp butter
- 3 stalks celery, chopped
- 2 large carrots, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 bay leaf
- 3–4 sprigs each rosemary and thyme, tied together with twine
- 1 lb Yukon gold potatoes, cut into 1-inch pieces
- 2 quarts homemade or low-sodium chicken stock
- 1 batch Slippery Pot Pie Noodles (recipe below)
- 3 cups cooked chicken, pulled
- 1 cup frozen green peas
- parsley and black pepper for garnish
- Noodles: 2 cups all-purpose flour, plus extra bench flour
- 1 whole egg and 2 egg yolks
- 1/2 cup whole milk
- 1/2 tsp kosher salt
Method
- Mix flour, egg, yolks, milk and salt to a noodle dough, roll thin, cut into squares and set aside.
- Cook the celery, carrots, onion and garlic in butter for 30 seconds to soften, season and add bay, rosemary and thyme.
- Add the potatoes and stock and simmer for 15-30 minutes until the potatoes are tender.
- Drop in the noodles and cook until tender.
- Stir in the pulled chicken and peas and heat through.
- Serve garnished with parsley and black pepper.
Nutrition (per serving, where published)
253 kcalCalories
17.7 gProtein
23.1 gCarbs
10.7 gFat
4.2 gSaturates
2.7 gFibre
3.7 gSugars
356 mgSodium
101 mgCholesterol
788 mgPotassium
67 mgCalcium
1.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data