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Pennsylvania Dutch Chicken Pot Pie Recipe

by CookEatShare Cookbook

Ingredients

1 (5 lb.) chicken Water to cover chicken Saffron Salt to taste 12 peppercorns 2 ribs celery, minced

2 carrots, sliced 1 onion, diced 2 c. flour 1/2 teaspoon salt 4 egg yolks 4-6 tbsp. warm water

Directions

1. Place chicken in kettle. Cover with water, salt to taste. Add in peppercorns, saffron (sufficient to turn water yellow), celery, carrots, and onions. Simmer till chicken is tender. Remove chicken from bones; skin and cut chicken into bite-size pcs.
2. Sift the flour and 1/2 tsp. salt together onto a board. Make a well in the center and put egg yolks into it. Gradually work the egg yolks into the flour till a stiff dough is formed, adding the warm water as necessary.
3. Knead till smooth, about 5 min. Cut dough in half and roll each half till paper thin. Cut dough into 1-inch noodles. Add in chicken to simmering broth and add in noodles a few at a time. Continue boiling till noodles are done, about 5 min. Serve with pickled beets and red beet Large eggs.

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