Pennsylvania Dutch Ham Potpie Recipe 35

Steps:

• 1. Place meat in a Dutch oven and cover with water. Cook until meat pulls apart easily with a fork.
• 2. Meanwhile, add flour to a mixing bowl. Mix eggs and water, then add to flour. Mix until you get a nice ball of dough (add additional flour if too sticky, but do so sparingly - you don't want dough that is too dry). Additionally, if dough is too dry, add more water a tsp. at a time. Roll out dough to about 1/8″ thick - if using gluten-free flour, you'll want to roll the dough between plastic wrap since it's usually much stickier than regular flour dough. Cut the dough into small squares.
• 3. One the meat is done and pulled apart, add the stock and bring to a boil.
• 4. Add potatoes, onions, and dough squares in batches, stirring after each batch of dough squares (to prevent them from sticking to each other).
• 5. Add parsley, salt and pepper; cook about 15 minutes (until dough squares are cooked through....pull one out and cut in half to check. They should be uniform in color - if the very middle is still darker, it's not cooked enough).

Steps:

• 1. Boil chicken thighs and onion in chicken broth in large covered pot until chicken is cooked and tender, about an hour. When finished remove chicken and remove skin and take off bone. While chicken is cooking cut vegetables and make dough.
• 2. To make dough: Mix flour, eggs and milk and a table spoon of salt in a stand mixer. Add extra flour or milk if dough is too sticky or too dry. Dough should be a little sticky but still come away from mixing bowl. On floured surface roll out dough to about 1/8 inch thickness. Use a pizza cutter and cut into 2 inch by 2 inch squares.
• 3. Add pepper and 1 tablespoon of salt to broth. (Add more or less salt to taste at this point). Remove pot lid. Add celery to broth and sprinkle the dough with a small amount of flour. Add squares to broth a few at a time to avoid sticking. Bring to a boil and then reduce heat to medium and cook uncovered for 25 minutes on medium heat. Add potatoes and cook for another 20 minutes. Gently stir stew during cooking time occasionally to make sure squares don't stick to bottom. Add cut up chicken and carrots to pot. Cook covered on low heat until carrots are tender. Broth should be thick like a stew when done. You can add small amounts of water if it becomes to thick while cooking.
• 4. Serve with Italian bread for dipping.

Steps:

• Add ham and water to a large slow cooker. Cover and cook on low setting for 5 hours. Add remaining ingredients. Cover and cook on low setting for 2 hours longer or until vegetables are tender. About 15 minutes before serving, add potpie squares; stir. Cover and cook for 15 minutes longer, or until squares are fully cooked. Serves 6. Pot Pie Squares: In a large bowl, whisk together egg, water, and pepper. Add flour, a little at a time, until a soft dough forms. On a floured surface, roll out dough 1/4" thick. With a sharp knife, cut into 2" squares.

Steps:

• Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
• To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
• Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.

Steps:

• Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
• Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
• Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
• Add chicken once potatoes and noodles are tender; add roux to thicken.
• ROUX:.
• Heat small skillet on high, remove from heat.
• Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
• Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).