Hingle Pot Pie

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cut up plump chicken
• 2 large potatoes, peeled and sliced 1/4-inch thick
• 12 small carrots, scrubbed
• 2 cups peas
• 2 tablespoons cut up parsley
• 2 tablespoons butter
• 2 cups flour
• 1/2 teaspoon salt
• 2 well-beaten eggs
• milk

Recipe

• 1 cook chicken until tender with enough salted water to cover well throughout the cooking.
• 2 while the chicken is cooking prepare the noodles.
• 3 blend the butter with the flower.
• 4 add the salt and the eggs, and just enough tablespoons of milk to make a very stiff dough, like pie pastry.
• 5 roll out as thinly as possible on a floured board and let stand for at least half an hour.
• 6 cut into 1 1/2-inch squares with a knife then.
• 7 when the chicken is tender put a layer of the potatoes into the bottom of a large kettle, then a layer of the noodle-dumplings.
• 8 then one of the carrots and peas; sprinkle with salt, pepper and parsley; then a layer of chicken, then repeat until all the vegetables and chicken have been put in--the top layer to be noodles.
• 9 pour the boiling chicken broth over all.
• 10 cover tightly and don't uncover for 20 minutes while the pot pie simmers.
• 11 pour it all into a beautiful bowl and it will be fit for serving a queen--but what queen would ever be lucky enough to get this humble old mennonite dish?