This recipe appeared in my local newspaper at about the same time I got married. That was 30 years ago and I have been making this delicious “soup” for just as long! Many times I call it chicken “Popeye” because I feel you need to distinguish between a meat pie or chicken pot pie and this soup called chicken pot pie. As you can see, I believe you can understand the confusion. However, my very loving brother-in-law (and he knows who he is!) will argue with me and tell me it’s not “Popeye” but “Pot Pie”. I know he’s correct but why should I admit that to him….laugh out loud! Although the recipe calls for “lard”, you can use shortening but to me the pot pie noodles are so much more tender when you use lard so I continue to use it to this day.
8 chicken thighs (you can use legs also but use more legs if only using legs)
3 stalks celery chopped
4 carrots, chopped
1 medium onion, chopped
4 cans chicken broth
1 1/2 tbsp dried parsley (you can use fresh!)
freshly grated Pecorino Romano for topping
3 Cups flour, 3 Tbsp lard (or shortening), ½ tsp salt and 1 egg lightly beaten.
Blend the flour, lard and salt. Add the beaten egg and incorporate into the dough. Add a little water to form a sticky ball, adding more flour, if necessary. Set aside.
Put your chicken things and/or legs in a large, deep pot. Add water ¾ ways up pot. Add 2 tsp salt, 2 tsp pepper, 2 tsp garlic powder, 2 tsp onion powder, parsley and boil until chicken is almost done, about 20 minutes.
Put in celery, carrots and onion. Continue cooking 20 minutes. Taste your broth. You may need to add 1-2 cans of chicken broth.
After you place the celery, carrots and onions in the broth and while broth is cooking, start rolling and cutting dough.
Take a piece of the dough (about 1/3) and roll very thin on a floured board. Be sure there is enough flour on your board. When you first start rolling the dough, you may have to flip it over but be sure to add more flour underneath on the board. Cut into squares with a pizza cutter or knife. Drop into boiling water (I just take my board to the pot and slid the buggers right into the pot). Continue doing this until all the dough is in the pot. Reduce heat a notch or two and boil an additional 15-20 minutes or until dough is tender. Occasionally stir the soup, making sure to scrape bottom of pot so it doesn’t stick to the bottom. Taste broth. Add more broth, if necessary.
Top your bowl of pot pie with a tablespoon or so of freshly grated Pecorino Romano. Never use that “shaker cheese”! Don’t put the cheese in the pot or it will spoil when stored in refrigerator. Just add it to each serving.
To make your own fresh grated Pecorino Romano, just buy blocks of it at a warehouse or grocery store (much more money) and cut into chunks and throw in your food processor. I use a Ninja. Grind until very fine. Store in an airtight container in your refrigerator. You can also store some in an airtight container or gallon baggie in the freezer. It never freezes but lasts very long.