This is a classic recipe for chicken pot pie. It is made with a creamy chicken and vegetable filling, and a flaky pastry crust.
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-inchsquares.
In a large kettle or skillet, heat butter and olive oil.
Add onion and chicken cut up into small pieces.
Sautee till chickenpieces brown.
Add celery and sautee for 5 minutes.
Add flour andstir into a roux.
Stir for two minutes.
Stir in warm chicken brothand 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 tokeep a thick sauce.
Serve with hot bacon dressing salad, fruit orshoo fly pie.
Serves [5] This Pennsylvania German version of ChickenPot Pie has no crust, rather the crust or dough is in the pot soaking upthe rich chicken flavors.
I have not seen this pot pie served inrestaurants outside of south-eastern Pennsylvania.
A colonial farmhouserecipe.
Ingredients
Directions
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-inchsquares.
In a large kettle or skillet, heat butter and olive oil.
Add onion and chicken cut up into small pieces.
Sautee till chickenpieces brown.
Add celery and sautee for 5 minutes.
Add flour andstir into a roux.
Stir for two minutes.
Stir in warm chicken brothand 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 tokeep a thick sauce.
Serve with hot bacon dressing salad, fruit orshoo fly pie.
Serves [5] This Pennsylvania German version of ChickenPot Pie has no crust, rather the crust or dough is in the pot soaking upthe rich chicken flavors.
I have not seen this pot pie served inrestaurants outside of south-eastern Pennsylvania.
A colonial farmhouserecipe.
