Chicken Pot Pie
|Onion||1 , stuck with 2 cloves|
|Potatoes||4 Medium, sliced|
|Parsley sprigs||7 , chopped|
|All purpose flour||2 Cup (32 tbs), sifted|
Cut chicken into serving pieces, place in kettle along with celery, carrot, clove studded onion, salt, and enough cold water to cover.
Bring to a boil, then reduce heat, cover, and cook over a low heat for about 40 minutes or until tender when tested with a fork.
Remove vegetables and discard them.
To make the dough: Sift flour and salt into a bowl.
Dig a small well in the center, drop in eggs, and blend the mixture to make a stiff dough.
Add 2 to 3 tablespoons water if needed.
Roll as thin as possible on a lightly floured board and cut into 1 inch squares with a pastry wheel or sharp knife.
Drop potato slices and pastry potpies into the boiling broth, cover, and cook over a moderate heat for 20 minutes.
Sprinkle in the chopped parsley and serve in hot soup plates.