Recipe: Pennsylvania Dutch Chicken Pot Pie with Pot Pie Squares (wide egg noodles)

CHICKEN POT PIE WITH POT PIE SQUARES

The Pennsylvania Dutch version of this dish replaces the standard pie crust with wide noodles cooked right into the "pie."

2 quarts chicken broth or water
2 8-ounce chicken breasts, cut into 1 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch chunks
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 tablespoon chopped fresh garlic
pinch of saffron
1/4 cup chopped parsley
1/4 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh rosemary
Potpie Squares (recipe follows)
salt and pepper (to taste)

Bring the chicken broth or water to a boil in a large stockpot and add the chicken.

Add the potatoes, onion, carrots, celery, garlic, and saffron and cook for about 15 minutes.

Add the herbs and the Potpie Squares to the broth and cook for about 20 minutes, or until the dough is tender.

Season with salt and pepper. Ladle into 4 soup bowls and serve piping hot.

POT PIE SQUARES

1 cup all-purpose flour (plus extra for dusting the cutting board)
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 teaspoon chopped parsley
1 egg
3 1/2 tablespoons milk

Combine the flour, salt, thyme, and parsley in a bowl. Add the egg and milk, working them together to form a soft dough. Try not to overwork the dough or it will become tough. On a floured surface, roll the dough out to the thickness of a nickel. Cut into 1 x 2-inch rectangles.

Makes 4 servings
Source: Flavors of America by Jim Coleman and Candace Hagan with Greg Slonaker