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Pennsylvania Dutch Chicken Pot Pie















Trans-fat Free, Good source of fiber


5 pounds chicken
or chicken parts
1 x water
to cover chicken
1 teaspoon parsley leaves
1 each bay leaves
½ teaspoon poultry seasoning
1 x salt
to taste
½ teaspoon black pepper
2 ribs celery
2 each carrots
1 each onions
2 each potatoes
2 cups all-purpose flour
½ teaspoon salt
4 large eggs
4 tablespoons water
up to 6, hot


Place chicken in kettle.

Cover with water, salt to taste.

Add parsley, bayleaf, poultry seasoning, pepper, celery, carrots, potatoes and onions.

Simmer until chicken is tender.

Remove chicken from bones; skin and cut chicken into bite-size pieces.

Sift the flour and ½ teaspoon salt together onto a board.

Make a well in the center and put eggs into it.

Gradually work the eggs into the flour until a stiff dough is formed, adding the hot water as necessary.

Knead until smooth, about 5 minutes.

Cut dough in half and roll each half until paper thin.

Cut dough into 1-inch noodles.

Add chicken to simmering broth and add noodles a few at a time.

Continue boiling until noodles are done, about 5 minutes.

NOTE: You can also begin this recipe with some homemade broth or bouillion and throw in some deboned chicken breast or whatever kind of deboned chicken parts you like.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 837g (29.5 oz)
Amount per Serving
Calories 147329% of calories from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 717mg 239%
Sodium 881mg 37%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 18%
Sugars g
Protein 358g
Vitamin A 114% Vitamin C 18%
Calcium 15% Iron 62%
* based on a 2,000 calorie diet How is this calculated?


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