Pennsylvania Dutch Style
1 Large Frying Chicken
2 .Pull the chicken off the bones and reserve to a bowl.
Directions for the Noodles
2. Add the water and salt. This was my grandma's trick to fill the half egg shell with water. so her rule of thumb was to add a half egg shell of water per egg. Add the flour a half cup at a time and mix it in.If you are going to add your tomato or spinach powder you can add 1/2 cup of the powder. Keep adding a little at a time until the dough starts to get stiff and pull away from the bowl.
3. Now put out on the board and add a little extra flour and work it in till it is stiff enough to roll out. Roll out dough to a sheet about 1/4 inch thick. This is easiest to do when the dough is room temperature. Cut the noodles into squares or strips. these are about 2 inches by 4 inches. Sprinkle some flour over these noodles until ready to use. You can also lay them on sheets and dry them.
.Putting Together the Pot Pie
1. Bring the stock to a simmer and add the carrots, onions, celery and potatoes.
2. Take a potato and carrot out and check for tenderness. When they are starting to get tender add the noodles. a little of the flour that clings to the noodles is fine. Stir the noodles as they fall in so they don't stick together. After they have been exposed to the heat for a 15 seconds they will be fine. Now simmer for another 15 minutes until noodles are done and the stock has thickened.
3. You can thicken the stock more if you like by using a slurry of
4. Chop a small handful of parsley. Add half of it to the Pot Pie and gently stir in. Top the Pot Pie with some of the chopped parsley for garnish.
Warm your bowls in the oven and Ladel some of the Pot Pie filling in the bowl distributing the vegetables and noodles evenly. Then ladle some of the sauce over the top. I like the sauce not too thick, about the same as cream.