Grandma Star's Pot Pie (Chicken & Dumplings) Recipe

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Grandma Star's Pot Pie (Chicken & Dumplings)
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Ingredients
14
Count
Nutrition
266
Calories
Total time
22
Minutes
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Ingredients:

Directions:

  1. Place chicken in a large Dutch oven, cutting into pieces to fit if necessary. Cover completely with water.
  2. Add tomatoes, celery, carrots, onion, peppercorns, and celery salt. You may add other herbs and spices as you see fit.
  3. Place Dutch oven over high heat and bring to a boil. Reduce heat and simmer 2 hours.
  4. Meanwhile, to make the dumplings, mix together flour, baking soda, and seasoned salt in a mixing bowl.
  5. Cut butter into flour mixture using two knives or a pastry blender.
  6. Add milk 1 tablespoons at a time until a dough forms.
  7. Turn dough out onto a floured surface and knead lightly just until smooth.
  8. Roll dough to a thickness of 1/8 using a floured rolling pin. If dough starts sticking, dust dough with more flour. Don't be bashful about adding flour here. It will be used to thicken the broth later.
  9. Cut rolled dough into strips approximately 1/2 wide. Stack a few strips on top of each other and cut crosswise into 3/4 lengths. Place dumplings in a floured dish, adding a dusting of flour after each new layer is added to the dish. Place dish, covered, in refrigerator until broth is ready.
  10. To finish the broth, remove the chicken and vegetables from the pot. Discard the vegetables*. Pour the remaining broth through a fine strainer into another pot or a large bowl. Return broth to the Dutch oven.
  11. Return Dutch oven to the stove. Bring broth to a boil.
  12. Add dumplings, with a large portion of the flour in the dish, to the broth. Return to a boil. Reduce heat and simmer 15 minutes.
  13. Meanwhile, pull the meat from half the chicken and shred it. Cut other half of chicken into pieces. The pieces can either be brushed with BBQ sauce to serve with the potpie or saved for another use.
  14. Add the shredded chicken to the Dutch oven. Stir to combine. Make sure chicken is heated through before ladling in bowls.
  15. *If you will be using the broth for soup (instead of adding the dumplings), reserve and chop the vegetables. Add them back to the broth after the broth has been strained. You also have the option of not straining the broth if you are using it for soup. But watch out for the peppercorns!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 265.59 Kcal (1112 kJ)
Calories from fat 71.26 Kcal
% Daily Value*
Total Fat 7.92g 12%
Cholesterol 161.25mg 54%
Sodium 330.43mg 14%
Potassium 452.31mg 10%
Total Carbs 31.93g 11%
Sugars 4.57g 18%
Dietary Fiber 2.73g 11%
Protein 15.14g 30%
Vitamin C 18.6mg 31%
Vitamin A 1.9mg 64%
Iron 3.7mg 21%
Calcium 64.1mg 6%
Amount Per 100 g
Calories 118.94 Kcal (498 kJ)
Calories from fat 31.91 Kcal
% Daily Value*
Total Fat 3.55g 12%
Cholesterol 72.21mg 54%
Sodium 147.97mg 14%
Potassium 202.55mg 10%
Total Carbs 14.3g 11%
Sugars 2.05g 18%
Dietary Fiber 1.22g 11%
Protein 6.78g 30%
Vitamin C 8.3mg 31%
Vitamin A 0.9mg 64%
Iron 1.7mg 21%
Calcium 28.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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