Chicken Pot Späetzle

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.

From Cinnamon Freud

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 Chicken and Gravy:
1 tablespoon butter, divided
1/2 onion, thinly sliced
8 ounces chicken, chopped
Salt and pepper
2 carrots, chopped
2/3 cup frozen peans
2 tablespoons flour
1/2 cup chicken stock, divided
Fresh parsley, chopped


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.

For the Chicken and Gravy:
Heat a large skillet over medium-high heat.  Melt 1/2 tablespoon of butter and add onion.  Season with salt and pepper and sauté for 5-6 minutes, until light browned.  Add remaining 1/2 tablespoon butter and chicken.  Brown until no longer pink, about 5-6 minutes.  Stir in carrots and peas and cook for 3-5 minutes.  Set aside and keep warm.
In a small sauce pan, whisk together flour and 2 tablespoons of chicken stock to form a paste.  Cook over medium heat for 2 minutes.  Whisk in remaining chicken stock and bring to a boil.  Simmer for 4-6 minutes, until thickened.  Stir in chicken mixture and spätzle
Serves 2.

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