Pennsylvania Pot Pie Recipe

Dumplings/noodles

• 2 ½ cups flour
• 1 tsp salt
• 1 tsp ground pepper
• 1 cup shortening
• ⅓ cup plus 1 tbsp cold water

Soup

• 2 quarts water
• 1 can green beans
• 1–3 lb stewing chicken
• Salt, to taste
• Pepper, to taste

1. Boil chicken in water until tender.
2. Meanwhile, prepare noodle dough following the first 5 steps of the Flaky Pie Crust procedure, using the ingredients above. Sugar and butter are replaced with pepper and shortening, respectively.
3. On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9-inch circle or 8 x 10-inch rectangle).
4. Cut dough into roughly 2-inch squares.
5. Remove chicken from broth. Shred chicken, discarding bones and skin.
6. Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.
7. Add chicken and green beans. Simmer for 10–15 minutes.
8. Remove from heat. Let stand 5 minutes before serving.