Pennsylvania Dutch Chicken Pot pie
Pennsylvania Dutch Chicken Pot Pie
1 (3 pound or more) chicken
3 quarts water
1 teaspoon salt
Boil chicken in water until tender and comes off the bone
easily.
Put chicken & broth in a large kettle (or Dutch Oven),
add salt and more water, enough to make a full three quarts
again.
1 cup all-purpose flour
1 egg
3 tablespoons broth
2 large raw potatoes, diced
1/4 cup grated onion
Mix egg and broth.
Add flour and mix until stiff enough to roll
out.
Put on floured board and roll thin.
Let set for 20 minutes to
dry.
Cut into 1 1/2-inch squares.
Add to broth and chicken which is
boiling hot.
Cook 10 minutes.
Add potatoes and the onion.
Cook over slow heat until all are
tender.
Serve hot with biscuits and a tossed salad.
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