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Chicken Pot Pie

  • on December 21, 2008
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Ingrients & Directions

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 [5] 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

5 servings

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