Pennsylvania Dutch "Pot Pie"
from http://mygrandmasrecipes.wordpress.com/

Meg (the author's) Grandma Losch use to make this. This Pot Pie is a very traditional Pennsylvania Ductch recipe. Here's her description:

"The gist of Chicken Pot Pie. You make chicken stock, boil some potatoes and veggies in it, then add homemade egg noodles. I cook this dish like both of my grandmothers did – by "feel". Thus, I am unable to precisely quantify it, but can only tell you that this recipe makes a good-sized potful, enough to feed a hungry family of 4 or 5 for dinner, with possible leftovers for later the same evening or maybe lunch the next day. . . I don't know why it's called "pot pie", but it's a Pennsylvania Dutch thing. I would guess it's because the dough is cooked within the "pot" instead of as a baked pastry crust. Pot pie can also be made with ham or beef, but I always use chicken."

Make chicken stock: Cook bone-in chicken pieces (say, 2 breasts and a couple of dark-meat pieces) in water in a medium stock pot until the meat is done (2-3 hours). To make it extra-flavorful, include onion, garlic, celery trimmings, salt, pepper, maybe some parsley and/or oregano while you cook it.

Remove chicken pieces and allow them to cool. Strain the broth to remove the “chunks” of cooked veggies and discard said “chunks.” When the chicken pieces are cool, pull the meat off of the bones and save the meat for the pot pie. Discard the skin and bones. (You can do this a day or three ahead of time… or make the stock and freeze it for later use.)

Peel 3 or 4 medium-sized potatoes and cut into small dice. Add these to the pot with the chicken stock, along with 1 rib celery (diced), 1 small onion (diced), and a handful of chopped fresh parsley (or shake in some dried parsley flakes), plus salt & pepper. Bring this to a rolling boil and cook until potatoes are tender (test with a fork). Optional – add some corn for sweetness (preferably frozen kernels) and/ or some diced carrots.

While the potatoes are cooking, make the dough. These noodles are what make pot pie, so pay attention and don’t screw it up:

• In a bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Cut in 3 or 4 Tbsp vegetable shortening (or butter, or some combination thereof) until mixture is crumbly (kind of like making pastry crust).
• In a separate bowl, combine 1 large egg and 1/2 cup milk. Add liquid to flour mixture and combine with a fork to form a soft, yet rollable dough.
• On a floured work surface, dump out the dough, form it into a disc, then roll it pretty thin – about the same thickness as you would roll a pie crust, maybe a little bit thinner. Use a pizza or pastry cutter to cut into squares, approx. 2" x 2". Or, 1" x 1". Or rectangular. Or heck – get crazy – make triangles! Be sure to use plenty of flour to keep the dough from sticking to the surface or the rolling pin… the flour left on the noodles will help to thicken the broth.

With the broth at a rolling boil, drop dough squares ONE AT A TIME into the pot, stirring every so often. (If you drop them en masse they’ll clump together, so trust me, don’t even try it). Maintaining a very gentle boil, cook the dough for 4-6 minutes.  Add the reserved chicken, some more chopped fresh parsley, stir, taste and season with salt and pepper.