September 23: National Great American Pot Pie Day

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Title: Pennsylvania Dutch Chicken Pot Pie *
Categories: Poultry, Pasta, Vegetables, Stews
Yield: 10 Servings

5 lb Chicken parts
Water to cover
1 ts Parsley
1 Bay leaf
1/2 ts Poultry seasoning
Salt
1/2 ts Pepper
2 Ribs celery; chopped
2 lg Carrots; sliced
1 lg Onion; diced
2 lg Diced potatoes
2 c Flour
1/2 ts Salt
4 lg Eggs
4 tb (to 6 tb) hot water

* This isn't really a pie - more a pretty decent chicken
and noodles or chicken stew w/noodles or dumplings. --
UDD

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 & 1/2 teaspoon salt together on 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"
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.
I always make it with homemade broth.

Serve with crusty bread and salad.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... It's scary when you start making the same noises as your coffeemaker!
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