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Pennsylvania Dutch Chicken Pot Pie

1 large chicken cup up in serving portions (remove excess fat and skin)
4 to 5 large peeled potatoes quartered
3 large onions quartered
3 large carrots cut in chunks
salt and pepper, minced fresh parsley
butter or margarine as desired
2 cups of water or chicken broth

3 eggs
1 Tbsp shortening melted
1/2 cup milk
1/2 cup cream
1 tsp. baking soda
3 to 4 cups flour or enough
1/2 tsp salt

Make pot pie dough first: beat eggs, cream, milk, salt, baking soda
and shortening. Gradually stir in and add enough flour to make a
stiff pliable dough to roll. Roll out very thin as for noodles on
a floured board. You'll have more than enough dough and may wish
to save/freeze part for another recipe.

Place pieces of dough in bottom of an oven proof cooking kettle or
pot. (Cut dough into large squares). Dot dough with some butter or
margarine. Add some of the potatoes, onions, carrots, chicken and
layer again alternating with some more pieces of the pot pie dough
squares and ending with the potatoes.Do not end with dough since
dough may become too dry when placed on top.

You can get three chicken layers in a large Dutch oven. Be sure
to season chicken pieces with salt, pepper, paprika etc. Add a bay
leaf or two to the ingredients and some garlic cloves if you wish.

Lastly, pour over 2 cups water or chicken stock. Sprinkle again
with salt, pepper and minced parsley to taste. Dot with butter or
margarine if desired.

Cook covered tightly with foil in a 325-350 F oven about 2 to 3
hours or until every thing is tender. You may want to place a drip
pan under the kettle or pot since some juices may bubble up if not
tightly sealed.

To serve, scoop out pieces of the chicken, vegetables, noodle
squares and broth into a bowl. Serves 6 to 8.

Note: Using cooked turkey is just as good.


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