Chicken Pot Pie

This is not going to be a 'traditional' recipe - i.e. - no ingredient list, no specific instructions.  You will find ingredients, but you will need to gauge what you need based on how much you want to make.  I will put a suggested amount list at the bottom.  However, don't worry, if you make too much, it freezes beautifully.  I am going to try and type how to make chicken pot pie they way I was taught, and that most certainly did not include a recipe.  So buckle your seat belt and come along on a tasty homemade journey.

First and foremost, this is Pennsylvania Dutch Chicken Pot Pie.  It is made with chicken and it is made in a pot.  Anyone expecting a crust and a pie dish, that is a chicken PIE.  Perhaps I'll post a recipe for that in the future.

Purchase chicken - whole chicken, chicken pieces - doesn't matter.  Rinse the chicken and put in a dutch oven or other similar large pot.  Cover with water and boil until chicken is cooked.  Remove chicken from the pot and put in a colander.  Place the colander back over the pot and allow to drain until cool.

Meanwhile, cut up potatoes until 12 to 1 inch cubes.  Peel or not, it is your preference.  Place the potatoes in the pot - you should not turn the heat back on yet.

When the chicken is cool enough to handle, remove colander from pot and sit on a plate.  Turn the heat back on under the pot.  Remove the skin from the chicken and discard.  Remove chicken from the bone, breaking into bite sized pieces, and return to the pot.  When all chicken is skinned and boned, pour the broth that dripped on the plate into the pot.  Add enough water to the pot so there is about 3 inches of liquid above the chicken and potatoes.  Add salt and pepper to taste.  Bring to a boil.  When boiling, reduce heat to a slow simmer.

In a small bowl, mix flour and 1 egg.  Add enough water to make a dough that can be rolled out.  Roll dough into desired consistency.  Keep in mind, it will swell as it cooks.  I learned to roll it about 1/4 inch thick, I prefer it thinner (about 1/8 of an inch).  Cut the noodles into strips or squares and drop into simmering broth, a few pieces at a time, stirring to incorporate after each addition.

Allow to cook for 30 minutes.  Make a slurry of 1 cup cold water and 1/4 cup flour, mixing well so it is not lumpy.  Pour into simmering mixture - you may pour through a sieve to help prevent lumps.  Stir constantly while adding.

Allow to cook for about 15 more minutes until thickened.  Keep in mind, the slurry will cause the gravy to thicken more as it cools.  Ladle into bowls and enjoy.

One option for proportions:

4 lb chicken
3 medium potatoes
2 cup flour
1 egg
water, as needed
salt and pepper to taste