Chicken & Pot Pie Noodles
When I hear the term “pot pie” I first think of flaky pastry encasing a creamy filling of savory chicken and vegetables. But around here, so near to the Amish and Pennsylvania Dutch country just to the north, if you ask for “chicken pot pie” you are more likely to be served a casserole type dish with large chunks of chicken and large flat toothsome noodles as in the photo above. One of our finds at the Dutch Country Farmer’s Market in Burtonsville last week was dried pot pie noodles, so of course this meal had to follow...
This is my own take on the Dutch country style chicken pot pie — the broth is made with ginger, as well as the more usual onions, black peppercorns, and carrots (which are all removed when the broth is made) then finished simply with chervil and flour to thicken.
CHICKEN & POT PIE NOODLES
For 4 persons
For the Broth:
2 lbs/ 1kg chicken thighs
2 fingers of ginger, wahed well, and cut into thick slices
1 large onion, trimmed, peeled and cut in quarters
2-3 medium carrots, washed and cut in half crosswise
1 tsp. black peppercorns
3 qt/L water
Combine all ingredients in large 6qt/L slow cooker set on HIGH. After 3 - 3 1/2 hours, remove chicken to clean bowl and separate meat from skin and bones, reserving meat. Line colander with clean cheesecloth, and strain broth, discarding all solids. Return broth and meat to slow cooker and set again on HIGH.
Finish “Pot Pie”:
2 cups/ 500ml boiling water
1 tsp. dried chervil
sea salt, to taste
fresh ground black pepper
dried pot pie noodles
4 TBL. flour dissolved in 1/2 cup water
Add to slow cooker, cover and cook for 40 minutes — noodles should be softened but not falling apart. Add 1/2 cup hot broth to the dissolved flour mixture, and stir well. Make a well in the center of the noodles, and pour flour mixture into well and stir through completely. Cook another 20-30 minutes, or until broth thickens.
This is comfort food at its best. With the whole wheat loaf and fresh churned butter (also from the Market), and an ice cold Yuengling lager (in keeping with the Penn country theme), cool summer al fresco meals don’t get better than this.