• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Poule-Au-Pot (Chicken Pot Pie)

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 lb Boiling chicken (up to 5)
  • 3 tb Butter
  • 6 c Water; boiling
  • 1 Carrot; sliced
  • 1 Onion; sliced
  • 1/4 c Celery leaves; chopped
  • 3 Whole cloves
  • 1 Clove garlic
  • 1 Bay leaf
  • 2 ts Salt
  • 1/4 ts Pepper
  • 4 md Potatoes; uncooked


2 c All-purpose flour
1 ts Salt
3 ts Baking powder
1/3 c Shortening
1/2 c Milk; approximately
1/2 c Fresh parsley; minced

Cut the chicken into individual pieces and brown lightly in the butter. Add
the boiling water, carrot, onion, celery leaves, cloves, garlic, bay leaf,
salt and pepper. Bring to a boil, cover, then simmer over low heat until
the chicken is tender.

Place the cooked pieces of chicken in a casserole and top with the
potatoes, sliced paper-thin. Make a gravy with 3 cups of the consomme left
after the chicken has been cooked, 3 tablespoons of the fat from the top of
the consomme and 4 tablespoons of flour. Salt and pepper to taste and pour
over the potatoes and chicken.

Then top the chicken, potatoes and gravy with a parsley pinwheel, which is
prepared in the following manner:

Stir together the flour, salt and baking powder. Cut in the shortening with
2 knives, until the particles are the size of peas. Add the milk gradually.
Toss lightly with a fork until all the flour has been dampened, then knead
quickly into a round ball. Roll on floured board into an oblong shape 1/8
inch thick.

Butter top of dough and sprinkle with the minced parsley. Roll the same way
you would a jelly roll. Cut in 1 1/2 to 2" lengths. Place cut side on top
of casserole in an attractive design. Bake at 425 degrees F for 30 to 40
minutes, or until top is golden brown.

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