Chicken Pot Pie
AKA Chicken and Pastry, Chicken and Dumplings
Ingredients
- 2-3 Boneless, skinless chicken breasts Use more, or less, as desired.
- Water Enough to cover the chicken.
- Salt and pepper
- 3 cups All-purpose flour
- Milk
Instructions
- Place chicken in a large pot, cover with water.
- Add salt and pepper to season and boil until tender.
- Begin to make pastry dough while the chicken is cooking.
- Place 3 cups of all-purpose flour in a mixing bowl.
- Slowly add milk, just a little at a time, in order to form a soft dough.
- Toss a bit of flour down on your table to prevent sticking, then roll the dough out flat with a rolling pin.
- Cut the dough into pieces. Maybe you will go with traditional squares or rectangles for the sake of time, or have some fun with it and use cookie cutters to add some unique shapes.
- Check to make sure your chicken is done. Use a fork to break it apart in the pot.
- Drop your dough shapes into the pot and cook for about 15 minutes, stirring often.
- Taste test to be sure your dough is just perfect.
- Add another touch of salt if needed.
- Pat a little flour on your cheeks and forehead so everyone knows how hard you worked.
Notes
Add the milk slowly, but if you mess up the dough and it's too mushy or too dry, don't panic. Just keep adding water and flour until it's a soft dough with a good consistency.