Slippery Chicken Pot Pie – a delicious recipe with chicken, flour, Crisco, cold water, salt, chicken flavor. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chicken should be cooked 1 to 2 days before pot pie is needed. In medium bowl, mix all flour, Crisco and enough cold water to form dough ball.
2
Roll out dough (fairly thin) and cut in 2 x 2-inch wedges.
3
Allow wedges to dry on wax paper for 1/2 hour. (Note:
4
Can also be done 1 to 2 hours before hand.)
5
In separate medium pan, boil potatoes (peeled and quartered) about 20 minutes. Add one packet of seasoning.
6
Remove fat from broth and place broth in large pan on low heat.
7
Bring broth to a boil; add flavor packets and deboned chicken.
8
Place each dough wedge slowly in boiling broth.
9
Lower heat to medium.
10
Pour potatoes and remaining water into the broth, allowing them to finish cooking with dough. Add salt and pepper.
11
Cook 20 to 25 minutes and serve hot with toast or rolls.
900
kcal
Calories
7
g
Fat
145
g
Carbs
58
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 7 ingredients. The key ingredients include: 1 whole cooked chicken (save all broth), 3 c. flour, 2 Tbsp. Crisco, cold water, and more.
Yes, Slippery 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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