Chicken Pot Pie

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            FOOD FUNNY
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L. Hadley from Florida writes, "I think the following website just
might qualify as a food funny. See if you agree." I agree.

http://kookychow.com/kookychow/index.htm

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            TODAY'S RECIPE
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Unlike other parts of the country where chicken pot pie is served
with a crisp pastry topping, the Pennsylvania Dutch prefer to cook
the pie dough in the broth.

Pennsylvania Dutch Chicken Pot Pie

For the dough:
3 cups (750 ml) all-purpose flour
2 eggs
1 Tbs (15 ml) butter
1/2-3/4 cup (125-180 ml) water

3 lbs (1.35 Kg) chicken parts
2 quarts (2 L) water
3-4 potatoes, diced
3-4 ribs celery, chopped
3-4 carrots, chopped
1 onion, chopped
2-3 sprigs fresh parsley
Salt and freshly ground pepper to taste
1/4 tsp (1 ml) saffron (optional)
Chopped parsley for garnish

Mix together the dough ingredients, adding just enough water to
form a stiff dough. Roll into a thin sheet on a floured surface and
cut into 2-inch (5 cm) squares. Let dry for at least 1 hour.

Combine the chicken and water in a large pot and bring to a boil
over high heat. Reduce the heat and simmer covered until the
chicken is tender, 20 to 30 minutes. Remove the chicken from the
pot and skim any foam off the surface of the broth. Remove the meat
from the chicken bones, discarding the bones and skin. Add the
vegetables, salt, pepper, and saffron to the broth and simmer 10
minutes. Add the squares of dough to the broth and simmer 30
minutes, stirring occasionally. Add the chicken meat and heat
through. Serve immediately garnished with chopped parsley. Serves
8 to 12.
Received on Thu Jan 12 18:22:03 2006