Amish Chicken Pot Pie Soup

Remove cooked chicken from the stockpot.

Amish chicken pot pie soup. Gradually add 1 3 cup milk stirring until soft dough forms. Add the chopped onion celery seed garlic powder parsley bouillon cubes and the chicken. Return chicken to slow cooker stirring to mix. Mix 2 1 2 cups flour 4 tablespoons softened butter 1 egg and 1 2 teaspoon mccormick gourmet sicilian sea salt in large bowl until blended.

Tablespoons melted butter mix well and pour over chicken mixture. Stir in the flour salt pepper and chicken soup base until blended. Cover and simmer for an additional hour. In a large stock pot add chicken broth chicken and a pinch of turmeric.

Pour in 2 to 3 cups of the reserved water. Homemade pot pie squares. Cut up the chicken into bite sized pieces w a knife or 2 forks. Cover and simmer over medium low heat until the noodles are tender and small potato pieces have dissolved.

Cook stirring for 2 minutes or until thick. Cover and cook for approximately 30 40 minutes until chicken is thoroughly cooked to an internal of 170 f as measured by a meat thermometer. Reduce heat cover and simmer for 1 hour. Do not stir after you have poured the crust.

Divide the chicken mixture evenly between two unbaked pie shells. Bring to a boil cover with lid and then turn down to simmer for about an hour or until chicken can be easily removed from the bones. Combine egg remaining salt milk and flour mix well. Add 3 more cups of the chicken water and the noodles.

Simmer on med low heat until vegetables are tender. Bring to a slow simmer. When chicken is done remove from the pot reserving all of the stock. Gradually stir in the broth and milk.

Bake at 400 for 30 minutes or until crust is golden. Remove from the heat. Add the celery carrots leeks parsley and potatoes. While your cutting up the chicken throw your pot pie noodles in the stockpot with the rest of the soup.

Remove chicken from broth and allow to cool. Turn up the heat bring to a boil. Bring to a boil and cook for about 15 minutes until potatoes start to soften. Cook until softened about 15 20 minutes.

Season with salt free seasoning blend salt and pepper. Heat chicken broth in a dutch oven and add carrots and celery. Pour the chicken broth into the pot and add potatoes chicken salt and pepper. If dough is too sticky just add a little more flour.

Use a 5 quart pot and add chicken cubes diced carrots celery onions and peas. Roll out dough on lightly floured work surface to 1 4 inch thickness.