Tried and True, Pot Pie (Pennsylvania Dutch Style)

Pot Pie (as known around my parts)

3 ham hocks, 1 fryer chicken, or 1 (3 inch) beef shank
4 qts reserved broth
2 cups diced potatoes
1/4 cup chopped onion
salt and pepper to taste
1 tbsp parsley
2 hard boiled eggs peeled and chopped up

In a large soup pot, cover meat with water; bring to a boil and simmer until meat is tender.  Remove meat and cool, reserving broth.  Remove meat from bones, cut into bite-zise pieces and set aside.  Bring meat broth (add water if necessary to measure 4 quarts) to a rolling boil; add potatoes and onion and simmer until vegetables are tender.  Add egg noodles to boiling stew a few at a time, stirring after each addition.  Season with salt and pepper.  REduce heat and cook, uncovered for 15 minutes.  In the last 5 minutes add in parsley, meat and eggs.

Egg Noodle recipe:

3 eggs
1/2 cup milk
1 tbsp oil
1/2 tsp salt
3 cups flour
1/2 tsp baking powder

In a large mixing bowl, beat eggs, milk, oil and salt with a wire whisk; mix flour and baking powder and add to egg mixtore to forma soft dough.  On a lightly floured surface, knead dough 2-3 times.  Bivide dough into 3 balls.  Roll out each ball into thin sheets; cut into 2 inch squares (a pizza cutter is great for this).

Now you can just buy the pot pie style noodles from the store but there’s just something about the homemade ones that really add to this dish.


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