Ingredients:
For the Pot Pie:
4-6 Chicken Legs and Thighs
2 Cups Diced Carrots
2-4 Cups Diced Potatoes
2-3 Cups Chicken Broth
For the Dough:
2 Cups Flour
3 Tablespoons Shortening
1 Teaspoon Salt
1 Egg
1/4-1/2 Cup Milk
1. Boil chicken in a large pot until cooked so that it starts to fall off the bone.
2. While the chicken cooks, cut up the carrots and potatoes.
3. Make the dough - In a medium bowl, beat egg with fork and add all dry ingredients. Add milk until it forms a nice dough (may need more or less milk).
4. Roll dough to desired thickness (I prefer it very thick) and cut into small rectangles.
5. When the chicken is cooked, remove from pot and shred. Keep the water/broth in the pot, this is your pot pie base.
6. Add carrots and potatoes in the pot of broth and boil for about 5 minutes. Add more stock if needed.
* I suggest to add more stock for flavor and because the dough will soak up a lot of the broth.
7. Bring to a slow boil, then slowly drop dough in one at a time. Cook about 45 minutes.
This is the pinnacle of Lancaster County comfort food. It's simple, warm, and doughy.
I've never met a picky eater who didn't like this dish.
I would say this recipe serves about six people.
In true Lancaster County fashion, I eat this not with crackers or a side dish, but just with salt and pepper and some butter or jelly bread.