Chicken Pot-Pie (PA Dutch)
1 small chicken approx 4 lbs
opt: 1/2 celery stalk and 1/4 onion
8 cups water, or just enough to cover chicken
1 T salt, or to taste
1 cup celery, chopped
1 med. onion, chopped
opt: 2-3 potatoes, cubed
opt: carrots, sliced
1 or 2 pkgs pot pie noodles* or homemade (cut in 2 inch squares)
1 T parsley flakes
Simmer chicken (and optional celery stalk and 1/4 onion) in water with salt added until chicken is tender, about 1 hour. Remove chicken, cool.
Strain broth, return to soup pot with chopped vegetables, bring to a boil.
Add noodles and cook until done, about 25-30 minutes. Meanwhile, bone and cut up chicken.
Optional - If broth is too thin, combine equal amounts (1/4 cup each) of flour and water and add to broth to thicken.
Return chicken and add parsley to pot.
* note - my husband grew up with pot pie that absorbed all the broth and was eaten on a plate, my family had it brothy like a soup.
For brothy pot-pie, use 1 pkg noodles, for drier pot-pie, use 2 pkgs