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Olive's Chicken Pot PIe Recipe

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This recipe for Olive's Chicken Pot PIe, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrice Wolfe Helfrich (Olive's Lineage)
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Noodles:
1 egg
Dash of salt
1 T. milk

Base:
Cooked Chicken (add as much as you like)
1 medium onion
4 medium potatoes
1 qt. chicken broth
Parsley
Salt and pepper to taste

Directions:
Directions:
Noodles:
Beat ingredients with fork. Add flour until consistency of pie dough. Knead and roll thin. Slice into squares.

Base:
Slice or cube potatoes. Slice onion. Bring chicken broth to a boil. Drop noodles into boiling water. Layer in chicken broth potato, onion, dough, parsley on top. Simmer until potatoes are soft. Add cooked chicken hour before serving. Salt and pepper to taste

Personal Notes:
Personal Notes:
Gets best if you use a chicken with bones and use the broth the chicken cooks in. Cover the chicken with water and cook until no longer pink. Pull chicken off the bones. Keep the broth and add canned chicken broth if you are short of the amount that is needed.

Note from Kelly: I often use a Rotisserie chicken to save a step. Or you can roast split chicken breasts in the oven at 350 for 35-40 minutes. Keep the skin on and rub with a little olive oil, salt and pepper.

 

 

 

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