Amish Pot Pie Done Up by An English.

Just to clarify something right from the start, my ancestry is not English; this is simply what the Amish call those outside of their faith and community. 

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.

Amish Chicken Pot Pie

(Less fat version)

 

Pot Pie Squares

Ingredients:

2 and ½ cups flour

2 eggs, beaten
1/3 cup water
1 Tbsp. butter, melted
½ tsp. salt

 

 

 

 

Preparation:

In the center of a large pastry board, mound the flour and make a well in the center.  In a small bowl, combine the eggs, water, butter and salt.  Pour the liquid into the flour well; gradually work the flour into the liquid from around the inside of the well; continue working around until all the flour is used.  Gather into a ball; knead until smooth and elastic.

Generously flour the board; roll out the dough to a 1/8 inch thickness; cut the dough into two inch squares.

Makes 1 and ½ lbs. of pot pie squares; enough for six servings.

 

Amish Chicken Pot Pie

Ingredients:

2 quarts water

1 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

Preparation:

 

In a 7-quart pot, combine the water, salt, black pepper and onion powder; immerse the chicken into the water; cook on high heat for 15 minutes.  Remove chicken and rough chop; set aside.  Strain the liquid from the pot; place in a plastic container and into the freezer for a half hour; scoop out any fat that hardens at the top.  Use when preparing this recipe, or cover container, freeze for later use.

  

 

 

 

 

Into the pot, add the chicken broth, celery and potatoes; cook on high heat for 10 minutes. 

 

 

 

 

 

Reduce heat to medium, add in 1/3 of the pot pie squares; cook for 3 minutes and push down into the broth.  Repeat process with other 2/3s of pot pie squares; add chicken back into pot after the last third of squares has been pushed down.  Cook an additional 15 minutes; remove pot from heat and let rest for 10 minutes to allow broth to thicken.

 

 

Garnish each serving with a sprinkling of fresh parsley leaves.

Makes six servings.

Mary Cokenour

Chicken Salad Should NOT Come Out of a Can.

Canned tuna, canned salmon, canned shrimp, canned clams, canned crab and canned chicken; has convenience just gone too far?  Or you go into the deli area of your market and see a "salad" in a plastic container; but where are the edible ingredients?  Usually there is so much mayonnaise, you wonder if that is exactly what is in the container and nothing else.  Mayonnaise for any type of "salad" should be a coating, a simple binder for ingredients, NOT the main ingredient.

Chicken salad - do you like it with shredded chicken or chunky?  I prefer chunky myself; I like to bite into a piece of chicken and know how it tastes combined with all the added ingredients.  The best way to prepare chicken for salad making is either Rotisserie or Boiled; yes I said boiled. Boiling the chicken does not diminish its flavor; it simply is a quicker way of removing any excess fat while ensuring the chicken is thoroughly cooked. You want to use either boneless, skinless chicken breasts or chicken tenderloins; nice and meaty! For a serving of two, use four tenderloins or one large breast half (chickens have two breasts, so you only need one); place in a small saucepan and add enough water to cover the chicken. Using high heat, boil the chicken until a thick layer of scum forms on the top; skim it off; then place the chicken under running water to rinse off any residue still hanging on. Put the chicken on a plate, cover with plastic wrap and let it cool down in the refrigerator; this will also help draw out any excess water the chicken may have absorbed.  Why get rid of the water?  To keep your mayonnaise from getting runny; nothing so unappetizing as scooping up salad and seeing watery residue at the bottom of the bowl.  Yuck!

When making your salad, don't get over complicated with ingredients as you want to taste that chicken. You're looking at my photo and saying, "Where's the salt?"; most mayonnaise brands have salt already as an ingredient. After making your salad, taste it and then decide if you'd like extra salt; remember, you can always add, but not take away. Diced red onion is sweeter than the regular white onion, less harsh on the taste buds. Diced celery will give you some color and added crunch, as will the red onion; two tablespoons of each will be just right. Ground black pepper is a flavor enhancer, but use it sparingly (a half teaspoon for two servings) as it can make your salad on the "hot" side of spicy. When cutting the chicken, first cut strips with the grain, then cut your chunks; otherwise the chicken meat will shred apart, unless you want shredded chicken that is.

 
Place the chicken, onion, celery and black pepper into a medium mixing bowl; add four tablespoons of mayonnaise and gently fold together. This is when you can now decide if you would like more mayonnaise or is it just right as it is. If you want more, only add one tablespoon at a time; you want to coat and bind, not overwhelm.

When it comes to making a sandwich with your freshly made chicken salad, well that's really up to personal preferences. Depending on my mood, and what I have in stock, it could be a sesame seed kaiser roll (as in the photo), a sub roll or two nice thick slices of whole wheat bread. Fresh, crispy lettuce is the bedding between the bottom piece of bread and the salad; I prefer a mild, thin slice of cheese like baby Swiss or Provolone.  Maybe you'd like Cheddar or American;  tomato or pickles; if that is what you'd like, but personally I don't want to add so many extras that I lose the essence of the chicken salad itself.

Basically, when it comes to buying canned chicken or premade chicken salad at the deli counter, consider buying fresh chicken and creating your own salad.  You'll thank yourself later on.  Enjoy!

Mary Cokenour