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Amish Chicken Dinner




Source of Recipe


MOM
1 plump chicken
2 Tbsp. butter
2 c. flour
2 well beaten eggs milk
2 potatoes
12 tiny new carrots
2 Tbsp. parsley
2 c. peas
1/2 tsp. salt

Cut up a plump chicken or use chicken pieces. Cook until tender with enough salted water to cover well throughout cooking.

While chicken is cooking, prepare the noodle-dumplings

Blend butter with flour, salt, eggs and just enough tablespoons milk to make a very stiff dough, like pie crust. Roll out as thinly as possible on a floured board and let stand for at least half an hour. Cut sheet of dough into 1 1/2-inch squares with knife.

Then peel potatoes and slice 1/4-inch thick. Remove peas from pods. Scrub a dozen or so new carrots. Cut up parsley.

When chicken is tender, put a layer of potatoes into bottom of large kettle, then a layer of noodle dumplings, then one of carrots and peas. Sprinkle with salt, pepper and parsley. Put in a layer of chicken, then repeat until all the vegetables and chicken have been put in--the top layer to be noodles. Pour the boiling chicken broth over all. Cover tightly and don't uncover for 20 minutes, while the pot pie simmers.