Post by cuteascountry_Shortcake on Nov 22, 2004 18:34:30 GMT -6
PENNSYLVANIA DUTCH CHICKEN POT PIE
1 three pound (or more) chicken
3 quarts water
1 teaspoon salt
Boil chicken in water until tender and comes off the bone easily. Put chicken & broth in a large kettle (or Dutch Oven), add salt and more water, enough to make a full three quarts again.
1 cup flour
1 egg
3 tablespoons broth
2 large raw potatoes
¼ cup grated onion
Mix egg & broth, add flour and mix until stiff enough to roll out. Put on floured board and roll thin. Let set for 20 minutes to dry. Then cut in 1½ inch squares. Add to broth and chicken which is boiling hot. Cook ten minutes. Then add potatoes diced and the onion. Cook over slow heat until all are tender. Serve hot with biscuits and a tossed salad. (Marguerite E. Tobiasson, Anamosa, Iowa)
This recipe was found at:
www.n-connect.net/lynxy/bulletoct1963.html
Enjoy!
-Shortcake
1 three pound (or more) chicken
3 quarts water
1 teaspoon salt
Boil chicken in water until tender and comes off the bone easily. Put chicken & broth in a large kettle (or Dutch Oven), add salt and more water, enough to make a full three quarts again.
1 cup flour
1 egg
3 tablespoons broth
2 large raw potatoes
¼ cup grated onion
Mix egg & broth, add flour and mix until stiff enough to roll out. Put on floured board and roll thin. Let set for 20 minutes to dry. Then cut in 1½ inch squares. Add to broth and chicken which is boiling hot. Cook ten minutes. Then add potatoes diced and the onion. Cook over slow heat until all are tender. Serve hot with biscuits and a tossed salad. (Marguerite E. Tobiasson, Anamosa, Iowa)
This recipe was found at:
www.n-connect.net/lynxy/bulletoct1963.html
Enjoy!
-Shortcake