Pennsylvania Dutch Chicken Pot Pie

• Meat

  • 1 1/2 lb Chicken breasts, cooked boneless

• Produce

  • 2 Carrots
  • 3 Celery stalks
  • 1 Onion, medium
  • 1/2 tbsp Parsley
  • 4 Potatoes

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 8 cups Chicken broth

• Baking & Spices

  • 1 tbsp Cornstarch
  • 3 cups Flour
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Liquids

  • 1 Water
  • 1/4 cup Water

Found on rachelandherrollingpin.com

Description

Ingredients

• Dough:
• 3 cups flour
• 2 eggs
• ½ tsp. salt
• Water as needed
• Broth:
• 8 cups chicken broth
• 1½ pound cooked boneless chicken breasts, cut up
• 3 chopped celery stalks
• 1 medium onion, chopped
• 2 carrots, chopped
• 4 potatoes, diced
• ½ tbsp. parsley
• salt and pepper to taste
• To thicken:
• 1 tbsp. cornstarch
• ¼ cup water

Directions

• For the dough: in a bowl, mix flour, eggs, and salt. Add small amounts of water till all ingredients stick together and form a dough ball.
• Roll out on floured surface and cut into 1½ inch squares.
• In a pot, add broth, celery, onion, carrots, potatoes, and parsley.
• Bring to a boil, add dough squares one at a time (so they dont stick together).
• Slow boil for 25 minutes until dough squares are tender.
• To thicken, whisk cornstarch and water till smooth. Add to broth.
• Add cut up chicken and cook an additional 5 minutes.
• Salt and pepper to taste.