Wednesday, February 3, 2010
My Chicken Potpie
So I told the Mister that due to a particularly busy week combined with a many social obligations, that there would just not be enough time for me to clean the bathroom or get some baking done. His reaction?
"What?! No dessert?" Because really, isn't dessert a priority over a clean bathroom?
Instead, I made one of his favorite meals.
This is the perfect time of year to make potpie. You can boil the chicken and then place it outside in a pan to cool off quickly before taking it apart. Even better if there is snow on the ground. Just make sure you don't have any loose animals outside because a cooked chicken unattended will attract attention. This is a hearty meal.
1 chicken 3-4 lbs.
water to cover
1 T salt
1 cup chopped celery
4 med. potatoes, cut into cubes
a pinch of saffron (optional)
2 T fresh chopped parsley or 1 T dried
Put chicken in a large kettle and boil with water. Add salt, pepper, and celery. Cook until tender, about 90 minutes. Remove chicken from pot and cool. Debone, and set aside. Add potatoes to simmering broth. Finally, add potpie squares and parsley. Simmer for 20 minutes.
To make potpie squares:
Short cut: Buy them from your local Amish market or bulk foods store. Don't have one? They are easy to make.
2 cups flour
1/2 tsp. salt
2-3 T of water
Make a well in the flour and add eggs and salt. Work together into a stiff dough. If it gets too dry, add water. Roll out the dough very thin (1/8 inch) and cut into 1 inch squares (a pastry wheel works nice for this.) Drop into boiling broth and cook 10-15 minutes. Add chopped parsley and serve.