I always thought a pot pie was one of those little, frozen pies that you get from the supermarket, filled with thick, soup-like stews of chicken or of beef. But this recipe and the product involved in it made me wonder whether those frozen pies were misnamed. “Where is the "pot” in the pot pie? It is in a pie plate, after all!“
In this recipe, you make a thick, chicken stew with vegetables, but you cook them with an egg noodle product called "Pot Pie Bow Ties”. You wind up with a dish made with egg noodles, a dish that comes out thick and delicious…and in a pot.
4 – 5 pound stewing chicken, cut in pieces
2 ½ quarts water
1 tablespoon salt
¾ teaspoon pepper
6 medium carrots, sliced
10 whole, small onions, (1 ½ cups, quartered)
1 cup sliced celery
1 package San Giorgio Pot Pie Bow Ties
5 medium potatoes, peeled and chopped
8 ounces mushrooms, sliced
½ cup flour
2 tablespoons chopped fresh parsley
In a large pot, cook chicken with salt and pepper in enough water to cover. Simmer 1 hour or until chicken is almost done. Add carrots, onions, and celery and simmer ½ hour longer. Remove chicken, set aside.
Add the pot pie bows, potatoes, and mushrooms; simmer 10 min. When chicken is cool enough to handle, remove the meat from the bones and cut into bite-sized pieces. Stir into the pot pie mixture. Heat, and season to taste. Add parsley.
If desired, mix the flour with water to make a smooth paste; stir into broth, stirring constantly until broth is thickened.
Makes 18 cups.
Recipes out of the Blond Box 