Slippery Pot Pie


  • 3 lbs chicken breast tenders
  • 1 onion chopped
  • 3 large potatoes, peeled and cut into bite sized chunks
  • 4 carrots, peeled and sliced into 1/4 inch slices
  • 1/2 tsp
  • 7 teaspoons Better than Bouillon roasted chicken base
  • 7 cups water
  • 2 1/2 c flour
  • 3/4 stick butter, softened
  • 1/3 c (approximately) milk
  • salt and pepper to taste
  • 1 egg


  1. Cook chicken and chop into bite-sized pieces. Set aside.
  2. In a large mixing bowl, blend the flour, egg, milk, butter and salt and pepper by hand.
  3. Make sure the dough is the right consistency. If it is too sticky, add more flour. If it is too dry, add a bit more milk.
  4. Flour your surface.
  5. Roll out dough to 1/4 inch thick.
  6. Cut into 1 inch squares
  7. Add Better than Bouillon to 7 cups a water. Bring to a boil.
  8. Add the carrots, onion, and potatoes to the boiling broth.
  9. While it is boiling, place the noodles in the broth. Stir after adding noodles a few at a time, to prevent clumping.
  10. Cover and cook at medium-low for 45 minutes.
  11. Add cooked chicken, cover, and cook for another 15-20 minutes.
  12. Serve with fresh parsley as a garnish.

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