Friday, January 24, 2014

Pot Pie ~ Pennsylvania Dutch Style

I have fond memories of watching my Nan making chicken stock with a whole chicken or sometimes the leftovers, making the noodles and cutting up vegetables for pot pie.  Unfortunately, she has since passed and this recipe was one she knew by heart, so it was not written down.  This recipe tastes just like I remember it.  Feels like home.  And don't forget to enjoy it with your favorite tasty beverage.  Mine is Jack and Coke.

What you need:
4-6 chicken breasts or thighs, sometimes I use a whole chicken or leftovers (turkey even!!)
1 cup chopped onion, occasionally I use a few shakes of onion powder instead
1 cup chopped celery, I prefer a shake of celery salt (I hate celery)
4 large potatoes, peeled and quartered
4 carrots, peeled and sliced into 1/4 inch slices or a bag of baby carrots (I'm lazy)
1/2 tsp garlic powder
2 Tbsp chopped fresh parsley or dried parsley flakes
2 cups flour
1/2 stick butter, softened or shortening
1/3 cups (approximately) milk
salt and pepper to taste
1 egg

What to do:
For the stock:
Fill a large pot with about 2 quarts of water (or enough to cover the chicken if using a whole chicken).  Add the chopped onion, celery, garlic powder, parsley,  and the chicken.  Bring to a boil, cover with lid, and then turn down to simmer for an hour or two, or until chicken can be
easily removed from the bones.

When chicken is done, remove from the pot, reserving all of the stock.
Turn off the burner until after the noodles are made (recipe follows).
Remove chicken from bones and cut into bite size pieces and set aside.

For the noodles:
Pour flour into a good sized mixing bowl and add softened butter and egg. Add about ½ teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.

Completely mix dough with your hands until you reach desired consistency (you may need to add a little flour or a little more milk, depending...dough should not be sticky to the touch. If too sticky, add a little flour until just right.
Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick. Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 2" square.

Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together.  (Your broth will thicken a little after you add your noodles.)  Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.  I should also mention that I taste, taste, taste and adjust the spices to my hearts desire.

When all is finished, add the chicken once again, to heat through, and serve.  Enjoy the deliciousness.

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