I love chicken pot pie, but sometimes I just don’t feel like messing with the oven, pie crust, and all the work a pot pie entails. And I often have problems with my chicken pot pie recipe getting thick enough (I hope Ina Garten doesn’t put a hit out on me now…). So this is a quick and dirty pot pie replication with a little of chicken and dumplings mixed in.
Instead of crust, I made some homemade späetzle, which is mix of doughier egg noodle or a smaller dumpling. Basically, it’s hearty, stick to your bones, warm deliciousness. Throw in browned chicken, and the traditional pot pie vegetables. Then mix it all together with a thick chicken pot pie gravy (that is the perfect thickness). Or here is a great idea that I have also tested out: use your leftover turkey from Thanksgiving instead of chicken. It will taste especially great if you are tired of turkey sandwiches.
I love this dish, but I may still have to make myself a pie crust every now and then to be able to make it through life. Maybe I will eat this for dinner and apple pie for dessert- problem solved.
For the Spätzle:
1 egg, lightly beaten
2 tablespoons milk
1/2 cup all purpose flour
1/8 teaspoon white pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Spätzle:
Bring a medium pot of salted water to a boil.
In a bowl, whisk egg, milk, flour, white pepper, salt, and black pepper together. To make the späetzle use a cheese grater or strainer. Place or hold strainer/grater over boiling water. Pour batter into strainer/grated and press with the back of the spoon to force through. Allow batter to drop into boiling water in small pieces. Let cook for 2-3 minutes, until they float to the top. Remove with a slotted spoon. Repeat with remaining batter. Set aside.