*  Exported from  MasterCook  *
                     Pennsylvania Dutch Chicken Pot Pie
 Recipe By     : RecipeLu
 Categories    : Soup
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        chicken or chicken parts
                         water to cover chicken
    1      teaspoon      parsley
    1                    bayleaf
      1/2  teaspoon      poultry seasoning
                         salt to taste
      1/2  teaspoon      pepper
    2      ribs          celery -- chopped
    2                    carrots -- sliced
    1                    onion -- diced
    2                    diced potatoes
    2      cups          flour
      1/2  teaspoon      salt
    4      whole         eggs
    4      tablespoons   hot water -- up to 6
 1.  Place chicken in kettle. Cover with water, salt to taste. Add parsley,
 bayleaf, poultry seasoning, pepper, celery, carrots, potatoes and onions.
 Simmer until chicken is tender. 2. Remove chicken from bones; skin and cut
 chicken into bite-size pieces. 3. Sift the flour and 1/2 teaspoon salt
 together onto a board. 4. Make a well in the center and put eggs into it.
 Gradually work the eggs into the flour until a stiff dough is formed, adding
 the hot water as necessary. 5. Knead until smooth, about 5 minutes. Cut dough
 in half and roll each half until paper thin. Cut dough into 1-inch noodles. 6.
 Add chicken to simmering broth and add noodles a few at a time. Continue
 boiling until noodles are done, about 5 minutes. NOTE: You can also begin this
 recipe with some homemade broth or bouillion and throw in some deboned chicken
 breast or whatever kind of deboned chicken parts you like. I always make it
 with homemade broth. Serve with crusty bread and salad. Formatted & Busted by
 RecipeLu <recipelu@recipelu.com>
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