Thick Pennsylvania Dutch Pot Pie

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 1/2-2 lbs whole chickens
• 1 (16 ounce) bag pot pie square noodles
• 5 chicken bouillon cubes
• 5 bay leaves
• 1 medium onion
• 5 medium potatoes, diced
• 1/4 teaspoon garlic, chopped
• 1 teaspoon parsley
• pepper
• 1/4 cup butter
• 1/4 cup olive oil
• 1/3 cup flour (slightly more if needed)

Recipe

• 1 place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). add bay leaf and bouillon cubes. cook on medium heat for about 1.5 hours. dice onion and cut potatoes while chicken cooks.
• 2 once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. piece chicken and begin roux (instructions below), set chicken aside.
• 3 cook potatoes and noodles until tender and being careful not to cook off to much of broth.
• 4 add chicken once potatoes and noodles are tender; add roux to thicken.
• 5 roux:.
• 6 heat small skillet on high, remove from heat.
• 7 add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
• 8 add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).