Clam Pot Pie

This is a twist on potpie, made with clams. It's from Linda who is originally from Boyertown. This sounds like a unique taste for an old favorite. Thanks for sharing it with us.

• 12 chowder clams (chopped)
• 3 cups clam broth
• 1 medium onion chopped
• 2 medium size potatoes
• (cut the potatoes into small chunks)
• pot pie noodles (I use the bows)
• 3 tablespoon of margarine
• a bit of parsley
• pepper, a dash

Put all the above ingredients in a 2 quart pot and cook till potatoes are done. Add water if the noodles soak up the juice.

This recipe is great leftover. All you are doing is substituting the chicken in the chicken pot pie recipe.

This is also a good lenten recipe.

It seems every dutch cook has his or her own way of making Chicken Pot Pie. Make it a few times, making adjustments of your own to your taste. Mine comes out thin, like soup. This should be thicker. Any tips you have on this would be helpful.

Pot Pie Dough:

• 3 c. flour
• 2 eggs
• 1 Tbsp. shortening
• 1/2 - 3/4 c. water

Chicken Broth:

• 3 lb. whole chicken
• 2 quarts of water
• 4-6 medium potatoes
• 2 c. diced celery
• 1 c. diced carrots
• 1 small diced onion
• parsley to taste
• salt & pepper to taste

To prepare pot pie dough: combine flour, eggs, and shortening. Knead it with your hands adding water small amounts at a time until the dough holds together. Roll out into a thin sheet on a floured board. Cut into 2 inch squares, and let dry about an hour.

Meanwhile, cook chicken in 2 quarts of water until tender. Cool and debone and set aside.

Add all remaining chicken mixture ingredients to boiling broth and cook about 10 minutes. Drop pot pie squares into boiling broth a few at a time, turn heat down to medium, stir frequently. Add chicken to broth, heat through.

Teddi adds: I would suggest using some corn starch (mix about a tbsp. in 1/2 cup cold water) to thicken up the gravy for your chicken pot pie.

Michele adds: regarding the thickness of your chick pt pie sauce....instead of putting chopped veggies directly in the broth, first sautŽ in butter and then coat with flour, about 3 or 4 tbls.....then add to broth, but cook less at that time.

Bench adds: You said that your Chicken Pot Pie came out looking soupy, you may want to try warming your stock or water before adding the ingredients and at that point adding some corn starch, as the mixture then heats in the oven it should thicken.

Chicken Pot Pie

• 4 lb. whole chicken
• 2 quarts water
• 1 tsp. salt
• 5 potatoes, diced
• 2 c. corn
• 1 medium onion, diced

Pot Pie Dough:

• 2 c. flour
• 1/2 tsp. salt
• 2 eggs
• 4 Tbsp. water

Cook the chicken in 2 quarts salted water until tender. Cool and debone, set aside. To the boiling broth add: potatoes, corn, and onion. Cook for 10 minutes.

To prepare pot pie dough: combine flour and salt. Beat eggs with 4 Tbsp. water. With a fork work into flour and salt until you have formed at stiff dough. Add more water if mix is too dry. Roll dough out onto a floured board until thin. Cut into 2 inch squares. Drop Pot Pie dough into boiling broth a few at a time and cook about 20 minutes. Stir chicken pieces in and heat through.

Here's some dough recipes to add to your favorite stock.

#1

• 1 1/2 c. flour
• 3 Tbsp. butter or margarine
• 1/4 c. milk
• 1/2 tsp. salt
• 1 egg

Combine all ingredients and work by hand until dough holds together. Roll out onto floured board until thin. Cut into squares.

#2

• 2 c. flour
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1 Tbsp. butter
• 1 egg
• milk (a few tsps. to moisten)

Mix ingredients and add enough milk to form a ball. Roll on a floured board and cut into squares.

Cynthia's Very Easy Chicken Pot Pie

Here is Cynthia's way to make a delicious pot pie dinner, in a flash.

• 1 can of white chicken meat
• 1 can of Veg-All
• 1 to 1 1/2 cans of chicken gravy
• 1 double frozen pie crust
• salt & pepper and sage to taste

Combine chicken (break up a bit with fork), Veg-All, gravy, and seasonings in a mixing bowl. Seperate pie crusts and pour mixture into one. Place the other crust on top and wait a few minutes for it to thaw a bit. Then pinch together. Bake at 350 degrees until crust in done (about 1/2 hour).