There is a lot going on at work right now, added to being a department of one, I find myself craving comfort foods. Thankfully, winter allows me to make one of my absolute favorite comfort meals of all time. Pennsylvania Dutch Chicken Pot Pie. It is basically a bare bones chicken soup with homemade noodles.
You are supposed to take a whole chicken, put it in a pot, cover it with water and cook it for three hours to make the broth. You remove the chicken, let it cool, remove the meat, put it back in the pot and add the homemade noodles. Not a bad recipe, for sure, but a bit boring and certainly not how I make it!
I start by dicing up celery, onions, and carrots. I add them to a stock pot, along with parsley stems, a bay leaf, some fresh thyme, peppercorns, and chicken thighs and legs, bone in, skin off. I also add the bones from several chicken breasts to the pot, leaving the flesh off to the side for now.
I cook the broth for three hours, then strain and let cool. I degrease the stock and start the soup.
Carrots, onions, and celery are diced and sauteed in the bottom of a very large stock pot. Seasoned with a bit of salt and pepper. Once the vegetables have softened, I add the stock and the boneless, skinless chicken breasts. I poach the breasts until done, pull them out and shred the meat and add it back to the pot.
While the breasts are poaching, I make the noodles – flour, egg, parsley, salt, baking powder, and crisco. They are rolled out, cut, and left on the counter to wait their turn.
Once the vegetables are fully cooked, I bring the broth to a boil and start dropping in the noodles. I let them cook, simmering for approximately 45 minutes, until they are cooked through. All that’s left to do is ladle it into a nice big bowl and DIG IN!
The process of making this dish is almost as comforting to me as eating it. Exactly what I need to relieve the stress of my job.