Tina's Homemade Chicken Pot Pie

Source: Tina Eisenhart

I do not have measurements except for the dough,so listing the ingredients. Been making this for near 40 yrs and everybody loves it, oh and you can make it Turkey, beef, ham if you like.

A BIG POT

Chicken( I used either 4 boneless chicken breasts or 6 thighs)

Carrots( about a pound) cleaned and cut into bite size pieces

Potatoes,about 2 pounds or 10 medium . Peeled and cut into bite size pieces

Celery, 4 stalks chopped

Onions

Parsley, salt and pepper to your taste.

Cook your chicken and remove from the pot, let cool, strain the broth, add veggies and cook until

tender.

In the meantime make your dough.

Noodles /Dough

( I double this as My family likes a lot of dough and I make a lot so all depends on how much your going to make!)

2 cups flour

4 eggs beaten

4 tablespoons of margarine or butter
( I use the tub margarine)

Mix and knead with your hands until fully mixed then add some flour a little at a time until stiff enough to roll.

Divide into 4 small balls.

On a floured surface and floured rolling pin roll out one ball.

Roll as thin as you can as it does get fat when cooking.

Cut into strips and then squares.

After your veggies are done, bring the broth to a boil and add the noodles a little at a time.

Ok to have excess flour on them; this thickens up the broth.

When they float to the top they are done.

While the first ones are cooking you roll out your second ball and repeat.

When done doing the dough,

cut up cooled chicken into bite size pieces
and add to the pot. Heat through.

Spoon into a bowl.

This tastes even better the next day if you have left overs!

If you use store bought noodles it will not thicken up but will be more of a broth.

** an added hint I got long ago: When making home made chicken soups to add a tablespoon or two of Yellow mustard, it gives the broth a rich yellow color and you can not taste it at all.