Thursday, February 09, 2006

Turkey/Chicken Potpie with Noodles

In a Pennsylvania Dutch table this is considered a potpie while the Chicken pie is the version made in a crust, which more American are familiar with, rather than this one which is more like a stew with the thick, soft noodles.

I use packaged potpie noodles purchased at a grocery store but a recipe below the pie recipe gives directions for making your own pot pie noodles.

8 cups turkey or chicken stock
1 cup sliced carrots
1/2 cup onion
1 cups celery
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dried thyme
3 cups cooked chicken/ turkey pieces
4 medium potatoes, cubed
1/2 cup butter (1 stick) butter
1/2 cup all-purpose flour
Potpie noodles

In a large stockpot combine the turkey/chicken stock , carrots , onion , celery, pepper, salt, and thyme and bring to a simmer. Just before the vegetables are tender, add the meat pieces and potatoes. Let the mixture simmer for 20 minutes more or until the potatoes are tender. Meanwhile, heat the butter in a skillet over medium he. Stir in the flour to make a roux. Stir the roux into the simmering soup a little at a time to thicken. Remove the pot from the heat, stir in the potpie noodles and serve.

Potpie Noodles

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 egg
1 tablespoon butter
1/4 cup water

In a medium mixing bowl combine the flour, slat, and baking powder. Stir to blend, Beat the egg and add it to the flour mixture. Melt the butter and add it slowly to the flour mixture, Add the water and mix gently with a fork. With your hands gently knead the dough. Place the dough on a floured surface and roll it out with a rolling pin, Cut the noodles into 2-inch squares. Drop them into boiling water to cook. The noodles are ready when they float to the top.

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