Pennsylvania Dutch Potpie



10 to 12 cups homemade chicken broth*

1 or 2 cups shredded cooked chicken

4 to 6 potatoes, peeled and cut into large cubes

4 to 6 carrots, peeled and cut into rings

1 t. cornstarch



Noodles:

2 cups flour

1 t. salt

1/2 t. pepper

3 T. butter

2 eggs

1/8 cup milk





Begin with noodles-put dry ingredients in a bowl; cut butter into it;

add eggs and milk. Mix well with hands. Roll out dough onto a

floured surface until approx. 1/8 inch thick. Use a sharp knife to

slice the dough into small rectangles (about 1 inch by 3 inches). Let

sit while you bring broth, chicken, potatoes, carrots to a rolling

boil. Allow to boil for about 15 minutes until potatoes and carrots

are soft. Add cornstarch, stir well. Add noodles, a few at a time

stirring well after each batch is added. Boil for 3 minutes after all

noodles are added. Turn heat off and allow to sit for 20 minutes

before serving. Serves about 10. Tastes even better the next day!



* Note: The broth and pot-pie can, of course, all be made on the same

day using chicken necks and parts to flavor the broth & picking the

meat off to put in the pot-pie. However, I like to make a big roaster

chicken earlier in the week, saving some of the meat for pot-pie, and

boiling down the carcass with veggies & seasoning then refrigerate the

broth for the pot-pie. This way, I get two meals out of the chicken &

I can skim off any accumulated fat that settles on top of the broth.