Lori's PA Dutch Chicken Pot Pie
1 chicken -- average fryer
4 medium potatoes, peeled and chunked
1 onion, diced
salt and pepper to taste
Pot pie noodles, below
chopped fresh parsley, if desired
Cook the chicken in 1/2 gallon water until it is partly tender, about 1/2 hour. Add the onions and potatoes; continue to cook until meat is done and potatoes are tender, about another 1/2 hour. Remove meat and vegetables; strain broth. Pick meat from bones. Return broth to a boil and drop pot pie squares into boiling broth; cook 20 minutes or until tender. Return chicken, onions, and potatoes to broth and heat through. Garnish with parsley if desired.
Pot Pie Dough
2 c. flour
2-3 T. milk or cream
Break the eggs into the flour. Work together with your hand, adding the milk to make a soft dough. Roll out the dough as thin as possible and cut into 1" x 2" rectangles with a knife or pastry wheel. Can let dry a short time on the counter or use immediately. (I usually use them right away.)
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