Recipe: Penn Dutch Pot Pies

I grew up eating pot pies too. I have been told in some places they are called sliders.

Ok, I haven't tried this recipe, but I have made them under my mother's directions. Now, that was about twenty years ago; however, the directions look right.

Pot-Pie Noodles

1 egg
pinch salt
1/2 tsp. baking powder
Flour for stiff dough

Mix and roll out thin. Cut into 1 inch squares. Put into broth with meat and vegtables. Bring back to boil and simmer for twenty minutes.

(The recipe I copied out didn't have a flour amount. It depends on the size of the egg and the flour itself. But I would use a large egg and 3/4 of a cup of flour. That should give you a stiff but rollable dough. Good luck.)

Chicken Pot-Pie (This is my recipe)

1 chicken (stewing hen if possible)
water to cover
salt and pepper to taste
potates- peeled and cut into medium chunks
carrots- peeled and cut in to strips

Simmer chicken, water and seasonings until tender. Strip meat from bones. Skim broth and add potatoes chunks and carrot strips. Simmer for about 15 min.; return chicken meat to broth and drop pot-pies gently into simmering soup, Cook until pot-pies are done. Slid your spoon between pot-pies so they don't stick to each other. Serve with broth in shallow pasta bowls.

If you like this can be made with beef, but I don't have a clue as to what vegtables are used.