Boiled Chicken Pot Pie – a delicious recipe with chicken, stalks celery, onion, eggs, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook chicken, celery, onion, salt, pepper and bouillon until chicken is tender and you have a good chicken broth.
2
Remove fat, bones and skin from cooked chicken; set broth aside for later use. Mix flour and Crisco until well blended.
3
Add eggs until you have a sticky yellow dough (must be sticky).
4
Roll out on a well-floured board until very thin.
5
Cut into small bite-size squares.
6
Bring chicken broth to boil.
7
Add potatoes and then drop squares of dough one at a time into broth.
8
Cook for 20 minutes, stirring frequently, or until tender.
9
Add boned chicken and simmer until chicken is heated.
10
If necessary, add more salt and pepper to taste.
11
Serve with a vegetable.
1257
kcal
Calories
19
g
Fat
206
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 whole chicken, 4 stalks celery, diced, 1 large onion, diced, 6 eggs (or egg substitute), and more.
Yes, Boiled Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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