---------------------------------------------------------------- From: "Suzann Jennings" Newsgroups: rec.food.recipes Subject: Pennsylvania Chicken and Noodles Followup-To: rec.food.cooking Date: 16 Oct 1998 05:21:39 -0600 Organization: erols.com Reply-To: "Suzann Jennings" NNTP-Posting-Host: boofura.swcp.com I don't know if this is the type of pot pie you are looking for.; It's my mother-in-laws recipe.; This is a Lancaster County, Pa./ Dutch favorite. Suzann Chicken and Noodles Broth: 1 whole chicken and 4 breasst bay leaf carrots celery salt and pepper to taste Noodles: 3 cup. Flour 1 tsp. Baking powder salt 2 Tbsp. Crisco vegetable shortening (or use the fat left after boiling the whole chicken) 2 eggs COLD WATER 2 eggs. Broth: Simmer whole chicken and breast. with water, bay leaf, carrots, celery and salt - pepper.. Remove chicken when completed cooking.; Cool chicken and pick meat from the bone, reserve meat.; Let broth cool, and strain out vegetables.; It is best to make the stock the day before and keep in the refridgerator overnight.; When you are ready to make the noodles, remove it from the fridge.; Scrap off the layer of fat that should have solidified on the top of the broth.; This can be reserved for making the noodles or thrown out. Noodles: Mix. Flour, Baking powder, salt Cut in the Crisco until mixture crumbles.; Add eggs.; Add cold water 1 Tbsp. at a time until dough reaches consistancy.; Roll and cut out noodles.; Drop noodles one at a time into the pot of boiling stock.; Let noodles cook until they float, then add chicken and vegetables -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.