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Old 04-11-2007, 04:02 AM
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Pennsylvania Dutch Chicken Pot Pie

Ellenmelon originally posted this in What’s for Dinner October 2007:
Pa Dutch Chicken Pot Pie

(I haven't given quantities because it all depends on how brothy or stewy or vegetabley or whatever you like your soups. In our house we have an ongoing discussion of what is soup (dh likes it brothy) and what is stew (what I call soup). I guess I never thicken the soup like a gravy but after a few days it thickens up and if I don't thin it with a little water or canned broth then dh says, but it is stew now. On that note we begin with making the stock so...)

1. Stew (no pun intended) some chickens, one per 4 - 6 people if you want some leftovers. Add any ingredients like onions, bay, carrots, etc to make a rich stock. If they are organic onions you can keep the peels on for added deep color. There are many great recipes for what makes a great chicken stock.

2. Save the broth/stock, in fact, make a good rich stock by starting the day before and then after removing the chicken from the bones and putting the chicken into the refrigerator (along with the vegetables or not), put the bones, (and vegetables or not), back in the stock pot and simmer on medium low for a few more hours. This will give almost a consomme richness to the broth. If you keep the original vegetables in the broth and simmer it, the vegetables will give almost everything they have up to the stock so you might want to use some fresh onions, etc when you make up the soup the next day.

3. Cool the broth and defat it by removing the layer of fat on top. If you are not going to use the broth right away, then leave the fat on and refrigerate until you do. The layer of fat on the top will keep it from spoiling for ... maybe a week, maybe longer? If your plans for dinner go the way mine do, this is a good tip to know.

4. Make an egg noodle dough but instead of cutting egg noodles in strips, cut in 3 x 3 or 4 x 4 inch squares. I like a dough rolled to less than 1/8th of an inch. Remember when you simmer the dough in the broth it will get a little thicker.

5. Wash, peel, and slice thin some potatoes.

6. Bring the defatted and strained broth to a simmer, add some sliced celery and simmer until almost soft then add the noodles and cook for a few minutes.

7. Add the sliced potatoes.

8. Cover and simmer until cooked.

9. Add the chicken, (and onions etc if you put them aside), and whatever seasonings you like, I use parsley in addition to black pepper and salt.

This is a good recipe for a crockpot as the side heat won't make the noodles stick to the bottom of the pan. But remember that the longer the pasta is in the pot, the bigger it will get. If you do it on the stove top be prepared to give it a stir up from the bottom every so often.

Serve with Saltines (a lard and flour cracker with salted tops).

Variations:

a) when I made this the other day I didn't have any celery so I used celery seed.
b) I believe the onions and the garlic have as much to do with the anti viral properties of homemade chicken soup as does the chicken. I didn't add garlic this time because I was tired of the flavor.
c) I did add to the original stock some old dried out squeezed almost til they were dead lemon halves which 'brightened' the broth.
d) And I am sure some of the cabbage left in the fridge might make it in to the leftover soup to stretch it a little and add some fiber and cruciferous requirements we hear so much about.
e) At some point some chives will be snipped in for new life.
f) Potatoes don't freeze so well without getting all grainy so maybe a neighbor will be on the receiving end of some of this soup.

So what is the 'pot pie' part of this recipe? The square egg noodles.
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