{"id":90,"date":"2006-09-08T09:41:32","date_gmt":"2006-09-08T16:41:32","guid":{"rendered":"http:\/\/www.outdoorcookingmagic.com\/dutch-oven-chicken-pot-pie\/"},"modified":"2014-06-30T21:57:02","modified_gmt":"2014-07-01T04:57:02","slug":"dutch-oven-chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/www.outdoorcookingmagic.com\/dutch-oven-chicken-pot-pie\/","title":{"rendered":"Dutch Oven Chicken Pot Pie"},"content":{"rendered":"

<\/a><\/div>This is one of the many Dutch oven pot pie recipes that are easy to make and taste great.\u00a0 Enjoy it!<\/p>\n
3 to 3-1\/2 lb Chicken<\/address>\n
Chopped parsley<\/address>\n
2-1\/2 tsp salt<\/address>\n
4 hard-boiled eggs, cut into wedges<\/address>\n
1 stalk of celery, chopped<\/address>\n
1 medium onion, chopped<\/address>\n
1\/2 tsp saffron<\/address>\n
4 medium potatoes, peeled, cut<\/address>\n
4 stalks celery, thinly sliced<\/address>\n
1\/4 tsp pepper<\/address>\n
\u00a0<\/address>\n
Dough<\/strong><\/address>\n
2 c sifted flour<\/address>\n
2 eggs<\/address>\n
1\/2 tsp salt<\/address>\n
4-6 tbs water<\/address>\n

Place chicken in Dutch oven, add salt, pepper, celery, onion and saffron. Add water to almost cover chicken. Bring to a boil, reduce heat, cover and simmer about 1 hour or until the chicken is tender. Do not overcook. Remove the chicken from the broth to make dough, place the flour into a mixing bowl.\u00a0 Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead five minutes. Cover the dough with clean cloth and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15\" square and cut each square into 2\" squares with a sharp knife. Add potatoes and celery to the broth, simmer 25 min. until vegetables are tender. Taste the broth and add more salt or pepper if needed. Add the chicken pieces and bring to boil. Slide the squares of dough into the broth, a few at a time, pushing them down gently. Cover and simmer 20 min. Ladle the pot pie into large soup bowls and garnish with chopped parsley and the wedges of hard cooked eggs.<\/p>\n

Enjoy!
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\"Scott\"
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\nP.S., For more Dutch Oven Recipes, I recommend Best of the Black Pot<\/a>. It has some delicious recipes and is great whether you are an beginner or an expert in Dutch oven cooking
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