Chicken Potpie (New England Style)
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whole chicken, cut into pieces
potatoes, peeled and cubed
onion, cleaned and chopped
ribs celery, washed and sliced
carrots, peeled and sliced
handful fresh parsley, coarsely chopped
chicken bouillon cubes, optional
NOODLES: Place flour into a bowl. Add egg, salt, baking powder, and water to flour and mix. Makes stiff dough.
Roll dough out onto a floured board very thin. Cut into squares. Allow squares to dry for an hour or so.
In a small stockpot, cover cut up chicken with cold water, salt and pepper, and bring to boil.
Cook chicken completely and remove from broth; reserving broth. De- bone chicken and set meat aside.
To the stockpot of broth add all veggies and cook until tender, (can add optional bouillon cubes, if desired)
Add dried homemade noodles to lightly boiling broth, pushing down into broth. Cook until noodle cooked completely done. Salt and pepper to taste. Serve.
Last Updated: Sun, Feb 19, 2012