Homemade Chicken Pot Pie with Baked Dumplings is the perfect comfort food for a cold winter day. I found this delightful hundred-year-old recipe in a promotional cookbook for KC Baking Powder. Chicken pieces smothered in a rich gravy are topped with tender dumplings.
This authentic old-fashioned pot pie recipe calls for cutting a whole chicken into pieces (legs, thighs, breast, etc.), and putting the pieces- including bones and skin – into the pot pie. I had doubts about doing this, but it worked just fine. I also thought that it seemed unusual that the recipe didn’t call for any vegetables – but I really didn’t miss them. The chicken pieces made lovely presentation and for a nice surprise for guests when the crust is opened, and the chicken was very tender and almost fell off the bones.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Chicken Pot Pie with Baked Dumplings
1 chicken, cut in pieces
1/4 – 1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 – 1 cup milk
Place chicken pieces in a dutch oven, cover with water, cover pan and bring to a boil using high heat. Reduce heat and simmer until the chicken is tender (about 45 minutes). Remove from heat and place chicken in a large casserole dish (2 1/2 – 3 quart dish).
Strain the liquid that the chicken was cooked in, and place in a saucepan. Add 1/2 teaspoon salt and the black pepper. Bring to a boil. In the meantime, put 1/4 -1/2 cup flour in a small bowl, and add enough water to make a thick paste. Stir the flour mixture into the boiling liquid while stirring constantly. Continue cooking until the liquid thickens into the gravy.
(The amount of flour needed is dependent upon how much liquid there is. I used 1/2 cup of flour, and then first stirred half of it into the boiling liquid. When it didn’t thicken it to a gravy-like consistency, I added more of the flour mixture.)
Add the hot gravy to the casserole dish that contains the cooked chicken until it is almost covers the chicken and is about 1 1/2 inches below the top of the dish. Don’t overfill the dish or it will boil over when heated in the oven.
In the meantime, preheat oven to 425° F. To make the dumplings, put 2 cups flour in a mixing bowl; then stir in the baking powder and 1/2 teaspoon salt. Cut the shortening into the flour mixture, then add 3/4 cup milk, and stir with a fork to combine. If the mixture is too dry, add additional milk to create a dough similar in consistency to what would be used to make biscuits. Drop by spoonsfuls on top of the chicken and gravy. The top should be completely covered with the dough. Place the casserole dish in the oven and bake for 25 – 35 minutes, or until the top is lightly browned. Remove from oven and serve.