Pennsylvania Dutch Chicken Pot Pie

Last weekend we FINALLY got a nice snowstorm here in Denver and I took advantage of the cozy family time to whip up one of my favorite meals from growing up back in Allentown, Pennsylvania. Do these long cold days of winter inspire you to make your favorite comfort foods too?

Chicken Pot Pie is in fact a pie in a pot-no crust or pie shell is involved. It is a rich and creamy stew with chicken, potatoes and homemade noodles similar to dumplings. Even with all this rich flavor there is no gluten or dairy in my recipe! I use lots of Pamela's or Bob's Red Mill flours in my baking and cooking. I chose Pamela's for these noodles and I was pleasantly surprised with how great they turned out.

Ingredients

• 4-5 Pound whole chicken
• 4 Cups water
• 1 box of chicken broth- 32 ounces
• 4 Tablespoons chicken bouillion
• 5 Medium potatoes
• 2 1/2 Cups gluten free flour more for rolling the dough (I use Pamela's Artisanal Blend)
• 5 Tablespoons of vegetable shortening (I use Spectrum)
• 2 Eggs
• 4 Egg shells full of water

Instructions

1. Boil the chicken in a stock pot with water 4 hours
2. Remove chicken and shred meat, reserve.
3. Strain the chicken broth and return to stock pot. Add the box of chicken broth and bouillon to the pot
4. Peel and cut potatoes into bite sized pieces and add to pot
5. Add chicken to pot and bring back to a boil
6. Make the dough. Mix flour, shortening, eggs, and water to mixing bowl and blend until dough forms-I use my hands
7. Roll out dough to about 1/4 inch thickness and cut into squares
8. Add to boiling pot and cook for about one hour or until potatoes and noodles are cooked through
9. Salt and pepper to taste

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