Instead of a flaky crust surrounding this “pot pie”, flour squares are dropped into the boiling, finished product.
Pennsylvania Pot Pie
1 stewing chicken (cut up)
1/2 cup chopped onion
2 medium potatoes, cut in small pieces
2 1/2 cups flour
1 1/2 tsp. salt
Small amount of water or milk
Place stewing chicken, onion and one teaspoon salt in a large pot and cover with water. Cook until chicken is tender. Remove chicken from broth, pick meat from bones, then return meat to broth. Add potatoes and cook for about 15 minutes.
Place flour, mixed with 1/2 teaspoon salt, in a bowl. Form a well in the center and add the eggs. Mix thoroughly. If the dough is not soft enough, add a small amount of milk or water. Roll out as thin as possible on a floured surface and cut into 1 1/2″ squares. Allow to dry 1/2 hour. Drop these squares into the boiling chicken broth.
Cover tightly and boil for about 20 minutes.
If you are pasta-making challenged, buy a bag of these instead 😀