Pennsylvania Dutch Chicken Pot Pie on a cool day today!
Cloudy out and with a high of 55 and humidity up for us to 90% so need some comfort food.
Ingredients:
Noodles: 1 cup & 1 T all-purpose flour plus more for rolling
1 egg
1/4 Cup Whole Milk
1 T unsalted butter, melter pinch of salt
Pot pie:
2 split chicken breasts
8 cup of chicken broth
4 Medium Yukon gold potatoes, peeled and large diced
3 medium carrots, peeled and large diced
2 Large Stalks of Celery, diced
1 medium sweet onion, Peel and cut in quarters
salt and pepper to taste
Noodles Blend egg with milk and melted butter, add liquids to flour and salt. Mix until combined being careful not to overmix. Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8" thickness. Cut into 2x2 squares.
Lay pierces onto flour dusted wax paper. Cover and set aside until needed.
For Pot pie:
In a large stock pot added chicken broth, chicken. Bring to a slow simmer. Cover and cook 30 to 40 minutes until chicken is thoroughly cooked to an internal of 170 degree as measured by a meat thermometer. Removed chicken from broth and allow to cool. Once cooled, remove skin and pull meat into large pierces.
Add to the stock pot potatoes, carrots, celery and onion. Cook for about 10 minutes uncovered at a low simmer.
Bring to a boil and slowly add noodles pierce by piece. NOTE: a rapid boil is key when adding noodles, otherwise they tend to stick to stick to one another. Once all noodles have been added, reduce heat to a low simmer. Cover and cook for 20 minutes until vegetables and noodle are tender.
Uncover add chicken and continue to cook on a low simmer for another 20 minutes, season with salt and pepper.
This one may take awhile but worth it!!
Will Hamm, Hamm Homes LLC.
Aurora, Colorado
HammHomes@ymail.com
Call me at: 303-358-1147Find me at: Facebook and HammHomes.com
Comments (13)Subscribe to CommentsComment