Hingle Pot Pie

Name: Hingle Pot Pie
Ingredients: 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; For the noodle-dumplings; 2 tablespoons butter; 2 cups flour; 1/2 teaspoon salt; 2 well-beaten eggs; milk

11 ingredients

11 steps

Ingredients

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
For the noodle-dumplings
2 tablespoons butter
2 cups flour
1/2 teaspoon salt
2 well-beaten eggs
milk

Directions

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?