Chicken pot pie

    1/2 ea Chicken Breast
     34 ea Fresh Egg Noodles
      2 c  Chicken Broth
    1/2 c  Sliced Onion
    1/2 c  Chopped Celery
      1 ea Chopped Potato
      2 tb Butter & Olive Oil
      2 ts Flour
    1/2 ts White Vinegar
    1/4 ts White Pepper
      2 tb Fresh Parsley
      1 ea Medium egg
    3/4 c  Flour
    1/2 ts Salt

Egg Noodles should be made a day ahead and left to dry. Beat egg, mix in flour and salt. Knead and roll thin. Cut into rough 1-inch squares. In a large kettle or skillet, heat butter and olive oil. Add onion and chicken cut up into small pieces. Sautee till chicken pieces brown. Add celery and sautee for 5 minutes. Add flour and stir into a roux. Stir for two minutes. Stir in warm chicken broth and bring to a boil. Add potatoes, parsley, pepper, and vinegar. Simmer 10 minutes. Stir egg noodles into chicken sauce a few at a time. Simmer for 15 minutes. Add water as noodles absorb liquid. Add enough to keep a thick sauce. Serve with hot bacon dressing salad, fruit or shoo fly pie. Serves [5] This Pennsylvania German version of Chicken Pot Pie has no crust, rather the crust or dough is in the pot soaking up the rich chicken flavors. A colonial farmhouse recipe.


Yield: 5 Servings