Pennsylvania Dutch Chicken Pot Pie
|Chicken||4 Pound, cut into serving pieces|
|Water||2 Cup (32 tbs) (As Required)|
|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)|
|Eggs||2 , beaten|
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.