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Pennsylvania Dutch Chicken Pot Pie

Tummy.Tucker's picture
Ingredients
  Chicken 4 Pound, cut into serving pieces
  Water 2 Cup (32 tbs) (As Required)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Potatoes 3 Large, sliced 1/3 inch thick
  Onion 1 Large, sliced
  Parsley sprigs 4 Small
  Whole wheat flour 1 3⁄4 Cup (28 tbs)
  Salt 1⁄3 Teaspoon
  Butter 1 Tablespoon
  Eggs 2 , beaten
  Milk 2 Tablespoon
Directions

Place chicken pieces in a large, heavy-bottom pot with a tight-fitting lid.
Cover with water, add salt and pepper and simmer slowly until tender.
After chicken is tender, add potatoes, onion and parsley.
Bring to a boil and continue to simmer, covered.
While vegetables are cooking, make noodle dough.
Sift flour and salt.
Cut in butter.
Add beaten eggs and enough milk to make a dough.
Roll approximately 1/8 inch thick and cut into 2-inch squares.
Before vegetables are quite done, drop noodle squares on top of potatoes and onion in pot, keeping them above the chicken broth if possible.
Cover pot again and simmer for approximately 20 minutes longer.
Serve in large tureen or casserole, with noodle squares on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
3 Minutes

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