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Chicken Potpie

4 servings

(the Pennsylvania Dutch version of this dish replaces the standard pie crust with wide noodles cooked right into the ''pie.'')

Ingredients
1 cup all-purpose flour (plus extra for dusting the cutting board)
1 egg
3 & 1/2 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon dry thyme
1/4 cup plus 1 teaspoon chopped parsley
2 quarts chicken broth or water
2 8-ounce chicken breasts cut into 1 & 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch chunks
1 medium onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
1 tablespoon chopped fresh garlic
pinch of saffron
1/4 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh rosemary
Potpie Squares (recipe below)
salt and pepper to taste

Method

Combine the flour, salt, dried thyme, and 1 teaspoon of the parsley in a bowl. Add the egg and the milk, working together to form a soft dough. Try not to overwork the dough or it will become tough.

On a floured surface, roll the dough out to the thickness of a nickel. Cut into 1 by 2-inch rectangles and reserve.

Bring the broth to boil in a large stockpot and add the chicken. Add the potatoes, onion, carrot, celery, garlic and saffron and cook for about 15 minutes.

Add the herbs and the pot pie squares to the broth and cook for about 20 minutes, or till the dough is tender.

Season with salt and pepper. Ladle into soup bowls and serve piping hot.