Pennsylvania Dutch Chicken Pot Pie

Name: Pennsylvania Dutch Chicken Pot Pie
Yield: 4
Cuisine: Fusion
Ingredients: chicken; water; parsley leaves; bay leaves; poultry seasoning; salt; black pepper; celery; carrots; onions; potatoes; flour; salt; eggs; water

Yield

4 servings

Prep

25 min

Cook

15 min

Ready

40 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
5	pounds	chicken or chicken parts
1	x	water to cover chicken	*
1	teaspoon	parsley leaves
1	each	bay leaves	*
½	teaspoon	poultry seasoning
1	x	salt to taste	*
½	teaspoon	black pepper
2	ribs	celery chopped	*
2	each	carrots sliced
1	each	onions diced
2	each	potatoes diced
2	cups	all-purpose flour
½	teaspoon	salt
4	large	eggs
4	tablespoons	water up to 6, hot

Ingredients

Amount	Measure	Ingredient	Features
2.3	kg	chicken or chicken parts
1	x	water to cover chicken	*
5	ml	parsley leaves
1	each	bay leaves	*
2.5	ml	poultry seasoning
1	x	salt to taste	*
2.5	ml	black pepper
2	ribs	celery chopped	*
2	each	carrots sliced
1	each	onions diced
2	each	potatoes diced
473	ml	all-purpose flour
2.5	ml	salt
4	large	eggs
6E+1	ml	water up to 6, hot

Directions

Place chicken in kettle.

Cover with water, salt to taste.

Add parsley, bayleaf, poultry seasoning, pepper, celery, carrots, potatoes and onions.

Simmer until chicken is tender.

Remove chicken from bones; skin and cut chicken into bite-size pieces.

Sift the flour and ½ teaspoon salt together onto a board.

Make a well in the center and put eggs into it.

Gradually work the eggs into the flour until a stiff dough is formed, adding the hot water as necessary.

Knead until smooth, about 5 minutes.

Cut dough in half and roll each half until paper thin.

Cut dough into 1-inch noodles.

Add chicken to simmering broth and add noodles a few at a time.

Continue boiling until noodles are done, about 5 minutes.

NOTE: You can also begin this recipe with some homemade broth or bouillion and throw in some deboned chicken breast or whatever kind of deboned chicken parts you like.