PA Dutch Pot Pie using Turkey

By Marlenew

Ingredients

• 2 cups leftover meat (usually turkey, but you can use chicken or beef as well)
• 8 cups of chicken or beef broth
• 1 cup chicken or beef gravy
• 1 cup chopped celery
• 1 cup chopped onion
• 1 medium potato, diced (Russets break down well)
• 1 Tbsp. or more, to taste, chicken or beef soup starter
• 12 oz. package store-bought pot pie noodles
• Salt and Pepper to Taste

Preparation

Step 1

Saute onions and celery until tender in a little turkey/chicken fat from your carcass or bones. (You can also use butter or vegetable oil.) Add broth, soup starter and potato. Bring to boil.

Reduce the heat, and add the meat and gravy. Then add the noodles, a couple at a time, stirring so they don't stick. Turn down heat to a gentle simmer (just under a boil). Cook about two hours till the noodles are very soft.

Adding the noodles one by one so they don't clump together and don't allow the soup to boil only simmer it.