Chicken Pot Pie
Description
This German dessert features Chicken Breast 2 teaspoon Flour, Fresh Egg Noodles 1/2 teaspoon White Vinegar, Chicken Broth 1/4 teaspoon White Pepper, Butter & Olive Oil 1/2 teaspoon Salt. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Egg Noodles should be made a day ahead and left to dry. Beat egg, mix in flour and salt. Knead and roll thin. Cut into rough 1-inch squares. In a large kettle or skillet, heat butter and olive oil. Add onion and chicken cut up into small pieces. Sautee till chicken pieces brown. Add celery and sautee for 5 minutes. Add flour and stir into a roux. Stir for two minutes. Stir in warm chicken broth and bring to a boil. Add potatoes, parsley, pepper, and vinegar. Simmer 10 minutes. Stir egg noodles into chicken sauce a few at a time. Simmer for 15 minutes. Add water as noodles absorb liquid. Add enough to keep a thick sauce. Serve with hot bacon dressing salad, fruit or shoo fly pie. Serves [5] This Pennsylvania German version of Chicken Pot Pie has no crust, rather the crust or dough is in the pot soaking up the rich chicken flavors. I have not seen this pot pie served in restaurants outside of south-eastern Pennsylvania. A colonial farmhouse recipe
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Sliced Onion 2 tb Fresh Parsley
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Chopped Celery 1 ea medium egg
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Chopped Potato 3/4 c Flour
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1497.2kcal
- % Daily Value *
- Total Fat 69.2g107%
- Saturated Fat 14.5g73%
- Cholesterol 270.4mg91%
- Sodium 2951.7mg123%
- Total Carbohydrate 137.1g46%
- Dietary Fiber 10.0g40%
- Sugars 5.2g
- Protein 83.2g167%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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