Thick Pennsylvania Dutch Pot Pie

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READY IN: 3hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
  • Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
  • Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
  • Add chicken once potatoes and noodles are tender; add roux to thicken.
  • ROUX:
  • Heat small skillet on high, remove from heat.
  • Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
  • Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).
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