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Categories:Viewed: 12 - Published at: 5 years ago
Ingredients
- 1 cut up plump chicken
- 2 large potatoes, peeled and sliced 1/4-inch thick
- 12 small carrots, scrubbed
- 2 cups peas
- 2 tablespoons cut up parsley
- For the noodle-dumplings
- 2 tablespoons butter
- 2 cups flour
- 1/2 teaspoon salt
- 2 well-beaten eggs
- milk
Method
- Cook chicken until tender with enough salted water to cover well throughout the cooking.
- While the chicken is cooking prepare the noodles.
- Blend the butter with the flower.
- add the salt and the eggs, and just enough tablespoons of milk to make a very stiff dough, like pie pastry.
- Roll out as thinly as possible on a floured board and let stand for at least half an hour.
- Cut into 1 1/2-inch squares with a knife then.
- When the chicken is tender put a layer of the potatoes into the bottom of a large kettle, then a layer of the noodle-dumplings.
- Then one of the carrots and peas; sprinkle with salt, pepper and parsley; then a layer of chicken, then repeat until all the vegetables and chicken have been put in--the top layer to be noodles.
- Pour the boiling chicken broth over all.
- Cover tightly and don't uncover for 20 minutes while the pot pie simmers.
- Pour it all into a beautiful bowl and it will be fit for serving a queen--but what queen would ever be lucky enough to get this humble Old Mennonite dish?
