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Source: The Working Family's Cookbook

Pennsylvania Dutch Chicken Pot Pie
This chicken pot pie--or should we say stew--can be made ahead of time and reheated.
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Serves: 6
Prep Time: 30 minutes
Cook Time: 1 hour
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4 pounds chicken parts
2 onions, sliced
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon peppercorns
2 cups carrots, sliced
1/4 pound pasta, bow-shaped, or broad egg noodles
1 cup fresh or frozen peas

Put the chicken in a large covered saucepan or Dutch oven with the onions, carrots, celery, bay leaf, salt and peppercorns. Add water to cover and bring to the boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low, cover the pan and simmer for about 45 minutes until the chicken is tender.

Lift the chicken from the pan and strain the liquid. Discard the vegetables. When the chicken is cool enough to handle, remove and discard the skin. Pull the meat from the bones and cut it into 1-inch pieces.

Pour the strained cooking liquid into a large saucepan and season with salt and pepper to taste. Bring to the boil over medium-high heat. Add the sliced carrots, reduce the heat to medium and cook for 5 minutes. Stir in the noodles and cook for 8 to 9 minutes until just tender. Stir in the peas and the cooked chicken, heat through and serve.

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Lots of lemon juice makes this chicken moist and delicious.
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This is a good dish to serve for a special occasion.
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