1/2 ea Chicken Breast 2 ts Flour
34 ea Fresh Egg Noodles 1/2 ts White Vinegar
2 c Chicken Broth 1/4 ts White Pepper
1/2 c Sliced Onion 2 tb Fresh Parsley
1/2 c Chopped Celery 1 ea medium egg
1 ea Chopped Potato 3/4 c Flour
2 tb Butter & Olive Oil 1/2 ts Salt
Egg Noodles should be made a day ahead and left to dry. Beat egg,
mix in flour and salt. Knead and roll thin. Cut into rough 1-inch
squares. In a large kettle or skillet, heat butter and olive oil.
Add onion and chicken cut up into small pieces. Sautee till chicken
pieces brown. Add celery and sautee for 5 minutes. Add flour and
stir into a roux. Stir for two minutes. Stir in warm chicken broth
and bring to a boil. Add potatoes, parsley, pepper, and vinegar.
Simmer 10 minutes. Stir egg noodles into chicken sauce a few at a time.
Simmer for 15 minutes. Add water as noodles absorb liquid. Add enough to
keep a thick sauce. Serve with hot bacon dressing salad, fruit or
shoo fly pie. Serves  This Pennsylvania German version of Chicken
Pot Pie has no crust, rather the crust or dough is in the pot soaking up
the rich chicken flavors. I have not seen this pot pie served in
restaurants outside of south-eastern Pennsylvania. A colonial farmhouse