Recipe(tried): kimberly - Lancaster Co (Pa) Chicken Potpie

Here's the recipe for you:

Place 3 to 3 1/2 Lb chicken, 10 Cups water , 1 celery stalk, 1/2 teaspoon saffron, the chicken neck and gizzards in a pot , bring to boil, cover, and simmer about 1 hour or until chicken is tender. Chop & save the liver and heart.

Remove chicken from broth, cool until easy to handle, remove & discard skin. Strip meat from bones and cut into bite sized pieces. If desired, chop gizzard and save. Discard neck.

Strain broth, skim off as much fat as possible and return to kettle.Add 2 teaspoons salt, 1/8 teaspoon pepper, 2 medium onions cut into wedges, 1/2 Cup thinly sliced celery, and 2 med potatoes peeled and cut into 1" cubes.Bring to simmer, cover and cook 25 min.

Make the pot pie- Place 2 eggs, 2 Tablespoons water & 1/2 teaspoon salt in bowl and beat lightly to mix. Stir in 1 Cup flour. then with hands, work in remaining 3/4 to 1 Cup flour to make very stiff dough. Divide in half. Roll each half on lightly flourred board as thinly as possible, about a 15" square. Cut into 1" squares.

Add chicken meat, meat, gizzard, heart and liver to kettle. Bring to roaring boil then slide in squares of potpie a few at a time, pushing down into broth. Lower heat, cover and simmer 20
minutes, - NO PEEKING!

Stir in 1/4 Cup parsley, recover and simmer 5 minutes until noodles are tender and no longer taste raw or floury. If necessary, thicken broth with a paste of 3 Tablespoons flour mixed with 1/4 Cup water. Cook until thicken and has bubbled for 3 minutes.

Hope you try this. It brings back a lot of memories for me. If you want another Pa Dutch treat, you can cook the chicken and thicken the broth, but instead of the potpie noodles, serve over warm waffles.

Too bad I'm on the Atkins diet and not eating carbos!