Friday, February 4, 2011

Pennsylvania Chicken Pot Pie

This is a different kind of pot pie. If you are imagining the flaky crust and steaming creamy interior that used to be on the Swanson's boxes, this ain't it. This is chicken, broth and homemade noodles. It is very good and the leftovers can be dressed up in several different tasty ways. But, my husband, who was expecting the crust, was disappointed. Even so, he made the noodles with the pasta maker. One of these days, I have to knuckle down and learn how to make pasta. But that day hasn't come yet.
The recipe said to cut the chicken into serving pieces. I, however, had a whole chicken that I wanted to begin cooking as soon as possible. It could be cut into serving pieces once cooked. So I popped it into a pot, put it on low heat and took the dog for his evening walk. Every time I do this, I imagine that the house will burn down in my absence. Luckily, this has not come to pass. The recipe called for 2 ribs of celery and 2 carrots. I had one rather dubious carrot that I threw in and no celery. Thinking quickly because the dog wanted to go out, I threw in an extra onion. It seemed to work just fine.
After an hour, during which my husband came home and whipped out the noodles, the chicken was done. I picked it off the bones, chopped it up and put it back in the pot with the chunky noodles. Anyone who reads the recipe will notice that the recipe says paper thin. Our noodles were not paper thin. But they were good, and not too time consuming if the cook boiled the chicken the day before.

Pennsylvania Chicken Pot Pie

1 five pound chicken, cut into serving pieces



12 peppercorns

2 ribs celery, chopped

2 carrots, quartered

1 onion

2 cups flour

4 egg yolks

4 to 6 tablespoons hot water

1. Place the chicken in a kettle. Add water to cover, salt to taste, the peppercorns, celery, carrots and onion. Simmer until chicken is thoroughly tender, about one and one-quarter hours.

2. Strain the broth and pour it into a clean kettle. Simmer while preparing the remaining ingredients.

3. Remove the chicken from the bones. Discard the bones and skin. Cut the chicken into bite sized pieces.

4. Sift the flour and one-half teaspoon salt together onto a board. Make a well in the center and put the egg yolks in it. Gradually work the egg yolks into the flour until a stiff dough is formed, adding the hot water as necessary. Knead until smooth, about five minutes.

5. Cut the dough in half and roll each half until paper thin. Cut the dough into noodles about one-inch wide.

6 Add the chicken to the simmering broth and add the noodles, a few at a time. Continue boiling until noodles are done, about five minutes. Makes 8 to one dozen servings.

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