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Receta Pennsylvania Dutch Chicken Pot Pie
by CookEatShare Cookbook

Pennsylvania Dutch Chicken Pot Pie
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Ingredientes

  • 1 (4 lb.) chicken, cut into 8 pcs
  • 1 tbsp. butter
  • 3 c. water
  • Salt
  • 1/4 teaspoon grnd black pepper
  • 1 1/2 c. plus 2 tbsp. unsifted flour
  • 1 egg
  • 3 to 5 tbsp. lowfat milk
  • 3 med. potatoes
  • 12 sm. onions
  • 1 lg. carrot (1/4 lb.)
  • 1 tbsp. minced parsley

Direcciones

  1. Rinse chicken; drain well. Heat butter in heavy kettle or possibly Dutch oven. Brown chicken on all sides. Add in 3 c. water, 1/2 tsp. salt, and pepper. Bring to a boil; reduce heat, cover and simmer for 45 min.
  2. In medium bowl, combine 1 1/2 c. flour, 1/4 tsp. salt, the egg and the lowfat milk. Knead in a bowl to make manageable dough. If mix doesn't combine easily, add in a little more lowfat milk. Knead on a floured board till smooth and not sticky.
  3. Roll out with a rolling pin. Cut into 1 1/2 to 2 inch strips about 3 to 4 inches long. It is easier to roll it thin if you let it stick to your rolling surface. Let slices rest. Set aside and cover with wax paper.
  4. Peel and quarter potatoes; peel onions. Peel carrots and slice diagonally into 1/2 inch thick chunks.
  5. Remove chicken from both and set aside to cold. Add in potatoes, onions and carrots to broth. Cook gently for 15 min.
  6. Add in dough strips to vegetables and broth. Cook gently 10 to 15 min or possibly longer if needed till vegetables are cooked.
  7. Remove chicken from bone; keep in large pcs. Stir remaining 2 Tbsp. of flour into 1/2 c. of water. Stir flour mix into liquid broth and vegetable and stir till thick and bubbly. Mix in chicken. Sprinkle with parsley and serve.
  8. Makes 6 to 8 servings.