In Pennsylvania, where I came from, I make a Dutch pot pie with rich chicken soup, tender chicken and tender, homemade dough noodles. The pot pie for us is not a two-skin pie with vegetables, chicken and cream sauce. It is best to prepare this recipe in advance.
material:
6 whole chicken legs or thighs
1 box chicken soup
5 cups of breadcrumbs or all-purpose flour
2 ½ tsp salt
1¼ stick margarine (open your palm and you will see that there is enough margarine when the dough comes together in the form of a tube. See below.)
4 eggs, beaten
1 cup of water
Mrs. Dash Herbs N. Garlic (or you can add your own poultry seasonings).
direction:
Cover the chicken with 1 inch of water on top of the meat, bring to a boil, then lower to medium simmer for 30 minutes. After 30 minutes, remove the meat, open and cut off next to the bone to confirm its donation.
Remove the chicken, remove the skin, remove the bone meat by hand and break it into small pieces.
Pour the soup from the chicken into a container. Cool completely to room temperature before refrigeration. Cover and refrigerate overnight.
The next day, take the chicken soup from the fridge and skim the fat with a spoon.
Place the chicken soup in a large Dutch oven. Add 1 (32 oz) box chicken soup. Add Mrs Dash’s herbs and garlic to taste. Bring it to a boil slowly.
Make the dough while you wait for the soup to slowly boil.
Add 5 tablespoons of flour to a large bowl. Add 2½ tsp of salt and stir in the dry ingredients. Take a 1¼ stick of margarine, cut it off and place it in flour. With your hands, squeeze it out and mix it all over the flour. If you put a portion of the mixture into the palm and squeeze it forms a log held together, you know there is enough margarine. If not, add a little more and place in the dough until you form a log and can hold it in your hand.
Place the four eggs in another bowl and beat them with a fork. Add a glass of water to the egg and continue to mix with a fork.
Pour it over the entire flour.
With your hands, start folding and start pushing the flour and eggs towards the center of the bowl. Work until the mixture is pasted and the bowl is made. If you have unmixed flour, add some water slowly until it is absorbed and mixed. It does not contain dried flour.
Next, divide the dough into two pieces and unfold it to approximately 1-14 inches thick. Cut into squares with a pizza wheel or knife.
Make sure the soup is slowly boiling and drop 4-6 at a time. Stir to make sure they have a few seconds to get wet in the soup. This step will help prevent the pot pie noodles from sticking. Continue doing it in batches until all the dough is in the pot. Add the chicken to the pan.
Pull it down to a medium boil and cook for 25 minutes. Remove the dough and place it on the plate. Cut it in half and look for don’t. It should have a solid look. If you want to soften the noodles, cook them a little longer.
How children can help: Children can break chicken bones, add chicken soup and seasonings, make the dough, and carefully drop it into the soup to cook.
Photo Credit: ©GetTyimages/Tatsiana Volkava
