SLOPPY POT PIE

By pjones-2

Ingredients

• SLOPPY POT PIE
• Makes about 6 servings
• 2 quarts chicken broth or stock
• 1 small to medium yellow onion, chopped
• 2 carrots, sliced into thin circles
• 2 ribs of celery, diced
• 3 potatoes, cubed
• 3 to 4 cups cooked chicken meat
• 1 cup frozen peas
• 1 cup frozen corn
• 1 to 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste
• 1/2 recipe pot pie noodles (recipe follows)
• POT PIE NOODLES
• Makes enough for two recipes of pot pie
• 3 cups flour
• 1 1/2 teaspoons salt
• 3 eggs, beaten
• 1/4 to 1/2 cup cold water

Preparation

Step 1

Bring chicken broth to a boil in a large pot. Add onion, carrots, celery and potatoes.

When carrots and potatoes are fork tender, add chicken, peas and corn and simmer until heated through.

Increase heat and bring mixture to boil again.

Drop noodles into boiling broth. Cover, reduce heat and simmer for about 15 minutes until noodles are cooked through and tender.


Combine flour and salt. Add beaten eggs and mix with flour to combine, adding enough water as you go to create a cohesive dough. Knead dough to smooth it. Divide in half, form into two balls. Allow to rest for about 15 minutes before rolling.

Dough can be made to this point and refrigerated overnight. Allow dough to return to room temperature before rolling.

On a floured surface, roll one dough ball out as thinly as possible into a large rectangle (approximately 16-by-16 inches or larger) about 1/16 of an inch thick.

Cut into squares. Drop into boiling pot pie.

Roll out remaining dough. Cut into squares. Layer noodles between sheets of wax paper, place in freezer bag and freeze for later use, or use for making a double batch of recipe above.