PENNSYLVANIA DUTCH STYLE POT PIE

Pennsylvania Dutch Style Pot Pie image

Provided by Bill Heleine

Time 4h

Number Of Ingredients 11

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3-4 lb pounds chicken thighs
10 c chicken stock
3-4 stalk(s) celery diced
12 oz baby carrots
4-5 potatoes peeled and quartered
1 large onion diced
TO MAKE THE DOUGH SQUARES
4 c flour
2 eggs
3/4 c milk
salt and pepper to taste

Steps:

1. Boil chicken thighs and onion in chicken broth in large covered pot until chicken is cooked and tender, about an hour. When finished remove chicken and remove skin and take off bone. While chicken is cooking cut vegetables and make dough.
2. To make dough: Mix flour, eggs and milk and a table spoon of salt in a stand mixer. Add extra flour or milk if dough is too sticky or too dry. Dough should be a little sticky but still come away from mixing bowl. On floured surface roll out dough to about 1/8 inch thickness. Use a pizza cutter and cut into 2 inch by 2 inch squares.
3. Add pepper and 1 tablespoon of salt to broth. (Add more or less salt to taste at this point). Remove pot lid. Add celery to broth and sprinkle the dough with a small amount of flour. Add squares to broth a few at a time to avoid sticking. Bring to a boil and then reduce heat to medium and cook uncovered for 25 minutes on medium heat. Add potatoes and cook for another 20 minutes. Gently stir stew during cooking time occasionally to make sure squares don't stick to bottom. Add cut up chicken and carrots to pot. Cook covered on low heat until carrots are tender. Broth should be thick like a stew when done. You can add small amounts of water if it becomes to thick while cooking.
4. Serve with Italian bread for dipping.