I was fortunate enough to marry a wonderful man who grew up in Pennsylvania Dutch country which an Italian mother and a father who was a chef. Sadly both are now deceased but we are reminded of them through extended family and our own children. One of the many recipes I have learned from my mother-in-law was her Chicken Pot Pie.
Millie’s Chicken Pot Pie Recipe
I know it’s not Italian but Millie could make just about anything and even though I grew up in Pittsburgh I had never had Chicken Pot Pie like this one. You see it wasn’t a pie, it was more of a stew, a delicious stew.
It’s not too difficult to make although I always struggle with rolling out the dough. My impatience gets the better of me and it’s usually a little too thick. And today I’m sharing it with you.
Over the years we’ve add green beans for color and a little healthy vegetable addition. On occasion Millie would make a baked chicken pot pie. I never got her recipe but I seemed to be pretty much the same but instead of boiling the dough in the shape of noodles, she would use the dough as a top to a 9 x 13 inch baking pan. I’ve never tried it because we love the original recipe.
What about you? Do you have any special family recipes? Have you ever had Chicken Pot Pie which wasn’t in a pie shell?
Here’s the recipe:
Millie's Chicken Pot Pie
- 1 chicken cut into parts (I often just buy parts)
- 4-5 ribs of celery - chopped
- 3 carrots - chopped
- 1 medium onion - chopped
- 2 c flour
- ½ t salt
- pinch of black pepper
- ½ t . baking soda
- 2 eggs - slightly beaten
- 1 T softened butter
- 4 medium potatoes
- ½ bag frozen green beans