Being winter time, it can get pretty cold and snowy up here in the higher altitude of Southeastern Utah and comfort food is a must. Depending on how this recipe is made, the broth can be thinner, almost like a soup; or thicker by the addition of flour or cornstarch. It's all up to personal preference and we can take either/or.
Normally, when making the broth and cooking up the chicken; whole, cut up chicken (including bones and skin) are put into the stock pot. This makes for a richer broth, true, but the broth I use is made after the whole chicken has been cooked; strained, put into the freezer for an hour and the fat scooped out. Then I freeze the defatted broth for later usage. Using boneless, skinless chicken doesn't add a significant amount of fat in making the leaner recipe. An original recipe for Amish Chicken Pot Pie can be found Here, and I'm going to feature my own recipe in this post. Try only one, try both and compare; then decide which you like better...it could be both!
The pot pie squares? No, I don't make my own; I'm pasta making challenged. My mother lives in Lancaster, Pennsylvania, so when I need the squares, she sends me what I need. Not so lucky? They can be ordered through the internet, just about like anything can; and I'm giving you the recipe for them anyway. The dried pot pie squares cook up just as tender as the fresh, and absorb the flavor of the chicken broth.
1/3 cup water
1 Tbsp. butter, melted
½ tsp. salt
½ tsp. ground black pepper
½ tsp. onion powder
3 lbs. boneless, skinless chicken breasts
½ cup diced celery
3 cups peeled potatoes, one inch cubes
6 cups chicken broth
1 and ½ lbs. (24 oz.) pot pie squares, divided into thirds
Fresh parsley, diced, for garnish