Pot Pie Noodles W Ham Beef Chicken Or Turkey Recipes

BOTT BOI PENNSYLVANIA DUTCH POT PIE

Steps:

• Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
• To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
• Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.

PA DUTCH CHICKEN POT PIE NOODLE SOUP

Steps:

• Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.
• Reduce heat, cover and simmer for 1 hour. Add the celery carrots, leeks, parsley and potatoes; cover and simmer for an additional hour.
• Remove cooked chicken from the stockpot. cut up the chicken into bite-sized pieces w/ a knife or 2 forks.
• While your cutting up the chicken, throw your pot pie noodles in the stockpot with the rest of the soup.
• Add additional water, if needed, but it's not supposed to be too watery -- it's more of a stew.
• Turn up the heat to boil; reduce heat and simmer, stirring occasionally for about 15 minutes or until your noodles are desired softness.
• Return your cut up chicken to the pot and heat through.
• Adjust your salt and pepper to taste.
• Remove bay leaf.
• Put it in a big bowl and slurp away!
• **Make sure you serve it with WHITE bread (NOT whole wheat) slathered with butter (NOT MARGARINE) so thick that you can see your teethmarks.

PENNSYLVANIA DUTCH POT PIE

Steps:

• 1. Place meat in a Dutch oven and cover with water. Cook until meat pulls apart easily with a fork.
• 2. Meanwhile, add flour to a mixing bowl. Mix eggs and water, then add to flour. Mix until you get a nice ball of dough (add additional flour if too sticky, but do so sparingly - you don't want dough that is too dry). Additionally, if dough is too dry, add more water a tsp. at a time. Roll out dough to about 1/8″ thick - if using gluten-free flour, you'll want to roll the dough between plastic wrap since it's usually much stickier than regular flour dough. Cut the dough into small squares.
• 3. One the meat is done and pulled apart, add the stock and bring to a boil.
• 4. Add potatoes, onions, and dough squares in batches, stirring after each batch of dough squares (to prevent them from sticking to each other).
• 5. Add parsley, salt and pepper; cook about 15 minutes (until dough squares are cooked through....pull one out and cut in half to check. They should be uniform in color - if the very middle is still darker, it's not cooked enough).

HAM POT-PIE

Steps:

• Place ham in large pot and cover with water.
• Boil to make ham broth.
• Cut ham into cubes and set aside.
• Place potatoes in broth to cook while you are mixing dough.
• In large mixing bowl, mix flour, eggs, and milk to form soft dough.
• You may need to add a little more milk.
• Roll dough to 1/8" to 1/4" thickness (depending on preference).
• Cut dough into 1" by 3" rectangles.
• Drop dough into broth one piece at a time.
• Cook until dough is done.
• Add ham.
• Salt and pepper to taste.
• Add parsley for color.