Pennsylvania dutch chicken pot pie
Instructions:
- 1 (3 pound or more) chicken
- 3 quarts water
- 1 teaspoon salt
- Boil chicken in water until tender and comes off the bone easily.
- Put chicken & broth in a large kettle (or Dutch Oven), add salt and more water, enough to make a full three quarts again.
- Mix egg and broth. Add flour and mix until stiff enough to roll out.
- Put on floured board and roll thin.
- Let set for 20 minutes to dry. Cut into 1 1/2-inch squares.
- Add to broth and chicken which is boiling hot.
- Cook 10 minutes. Add potatoes and the onion.
- Cook over slow heat until all are tender.
- Serve hot with biscuits and a tossed salad.