Pennsylvania Dutch Chicken Pot Pie
"In the 17th century, German, or Deutsch speakers, settled in central Pennsylvania, where they became known as the Pennsylvania Dutch. Members of this agrarian community cooked as they lived, simply and honestly. This recipe resembles a pot-au-feu more than its pastry-encased namesake...."
INGREDIENTS
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For Noodles:
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1 1/2 cups unbleached all-purpose flour, plus flour as needed
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1/2 teaspoon salt
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3 eggs
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For Pot Pie:
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1 roasting chicken, about 3 1/2 lb, cut into serving pieces
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1 tablespoon salt
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1/2 teaspoon freshly ground pepper
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2 tablespoons vegetable oil
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1 large white onion, cut into large rough squares
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4 carrots, peeled
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1 large parsnip, peeled and sliced
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1 small turnip, peeled and cut into chunks
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3 celery stalks, trimmed and cut into 1-inch lengths
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3 fresh thyme sprigs, plus sprigs for garnish
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1 bay leaf
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2 1/2 qt chicken stock, heated
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1/2 teaspoon saffron threads
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1 tablespoon chopped fresh flat-leaf (Italian) parsley
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