Pennsylvania Dutch Chicken Pot Pie

A family tradition passed down from my great-grandmother (at least). It's not really a pot pie in the usual sense, but rather chicken, potatoes, and homemade noodles in a thick broth. Leftovers can be reheated in the microwave (yummy) or pan-fried in butter (haven't tried it, but sounds good). Total prep time is 2.5 - 3 hours.

In a large (10 qt) pot, bring to a boil over high heat

1. 2 lbs. bone-in chicken (small chicken quartered, or two breasts and a thigh)
2. 4-5 qt. water (about 3/5 full, still needs to be measured)

Boil for 20-25 minutes, covered, until chicken is done. Remove from heat and uncover. Remove chicken to a plate. Cool 20-30 minutes.

While chicken is cooking, combine in a large bowl

1. 4 c flour (King Arthur all-purpose)
2. 1 stick butter (8 T)

Rub butter into flour until the size of small peas. Whisk in

1. 1 t salt (maybe 2 if using unsalted butter)

In a Pyrex cup measure, beat

1. two eggs

Supplement with

1. ice water (about 1/2 cup)

to make 1 c total liquid (or a touch more). Mix into flour until a firm dough forms. Mom suggests working the dough as little as possible, but it still requires kneading to bring together. Cover with plastic and refrigerate.

Bone chicken and cut into bite-sized chunks. Strain cooled broth, clean pot, and return broth to pot. Add to broth

1. 1 large or 2 small russet potatoes, peeled and cut into 1" or 1.5" chunks

Cover pot and heat to a gentle boil. Take 1/8 of the dough from the refrigerator, flour liberally, and roll out as thin as possible, until translucent. (A pasta machine might make this easier, though don't go to the thinnest setting.) Cut noodles into 2" squares and add to boiling broth one at a time. (As the pot fills up, aim for the bubbling places.) Add a grind of

1. black pepper

stir carefully, and re-cover. Roll out another portion of dough, stirring pot again gently before adding noodles as before.

Cook at a gentle boil for 15 minutes. Stir occasionally to prevent sticking to the bottom. Add flour paste or chicken broth as needed to adjust the consistency to that of a thin gravy. Add chicken and cook until warmed through. Serve and gorge! Pass pickles on the side, if you like that sort of thing.