(I found several recipes for this and most call for chopped celery, a little black pepper and a pinch of saffron to be added. The saffron accounts for the typically yellow color of the completed dish. Also, some of the recipes call for removing chicken from the bones, discarding skin and adding back to the broth.


  • 1 chickenm preferably a 4-pound hen
  • 1 teaspoon salt
  • Water to cover
  • 4 medium-sized potatoes, sliced
  • 2 tablespoons minced parsley
  • Potpie Dough:
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 - 3 tablespoons water
  • 1 tablespoon shortening


Cut chicken into serving pieces, cover with water and cook until tender. Season with salt. When chicken is almost soft, add the sliced potatoes. Add squares of dough and cook 20 minutes more. To make the potpie dough, make a well in the flour and add the eggs, salt and shortening. Work together into a stiff dough; if too dry add a little water or milk. Roll the dough as thin as possible (1/8 inch) and cut into 1-inch squares with a pastry wheel or knife. Drop into the boiling broth which should be sufficient to cover the chicken well. Cook 10 - 12 minutes. Add the chopped parsley.

Serves 6 to 8.

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Submitted 6/13/05.
Source: Mennonite Community Cookbook
Submitted By: Joy Bowers
Chicken Potpie