Tuesday, October 27, 2009

PENNSYLVANIA DUTCH "SLIPPERY" CHICKEN POT PIE



Broth

4-5lbs Chicken
2 Cups Chopped Onions
3/4 Cup Chopped Carrots
3/4 Cup Chopped Celery
4 Chopped Garlic Cloves
1/3 Cup Olive Oil
1/2 Cup Chicken Boullion Granules
Salt & Pepper

Heat oil in an 8qt stock pot. Add onions, carrots, celery, and garlic and saute for 4-5 minutes until soft and translucent. Place rinsed chicken on top of the vegetables and cover with water. Add boullione granules and season with salt and pepper. Bring to a boil and cook on high for 1 1/2 hours. Add water occasionally to keep chicken covered.

Spoon chicken onto a cookie sheet and allow to cool. Strain broth and refrigerate for at least 4 hours. Pick chicken from the bone and store in refrigerator.

When you pull broth from the refrigerator remove fat that solidified on the surface and discard.

Noodles

2 Eggs and 2 egg yolks
1/4 tsp Salt
4 tbs Milk
2 1/2 cups Flour

Combine eggs, yolks, salt, and milk and lightly beat. Add flour and need for 2-3 minutes until dough is formed. Add more flour if dough is sticky. Dough should be dry and elastic.

Putting It all together

Cooked Chicken
Broth
3-4 Potatoes Peeled and Quartered
Noodle Dough

Boil the potatoes for 10 minutes and bring the broth to boil in an 8qt stock pot.

Divide noodle dough in half. Roll half on a floured surface until it is approximatley 1/8 inch thick... It needs to be fairly thin. Cut the dough into 2inch squares and repeat with the other half. Do not stack the squares on top of each other or the will stick together.

Add parboiled potatoes to broth and add the noodles one at a time to the boiling broth. Boil for 10 min. Add cooked chicken, and cook for 10 more min.

For thicker broth combine 3/4 cup of cold water with 1/3 cup cornstarch and stir into pot pie and allow to cook for an extra 5 min.

Serve with your favorite biscuits or rolls.

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