• One 4-6 pound chicken
  • Water - enough to cover chicken in cooking pot
  • 1-2 teaspoons salt, based on personal preference
  • black pepper to taste
  • 2 carrots, sliced
  • 1 celery stalk, sliced
  • For the Potpie dough:
  • 2 c. flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 tbsp. butter
  • 1 egg
  • ½ to ¾ Cup milk
  1. Place whole chicken in a large pot, and cover it with water.
  2. Cook for about 1½ hours, or until chicken begins falling off the bones.
  3. Cool, and remove from broth. Debone chicken and cut into large chunks.
  4. Strain broth and place back into pot. Add chopped chicken, salt, and pepper. Add carrots and celery. Bring to simmer over low heat.
  5. To make noodles:
  6. Mix together dry ingredients. Add butter and mix with fork. Add egg. Add milk a little at a time.
  7. Mix until dough forms a ball. Roll out on floured surface. Cut into squares.
  8. Bring simmering broth mixture to low boil.
  9. Drop dough squares into boiling pot pie one at a time.
  10. Cook uncovered 15-20 minutes or until done.


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