Hingle Pot Pie

• cut up plump chicken1
• large potatoes, peeled and sliced 1/4-inch thick↗2
• small carrots, scrubbed↗12
• peas↗2 cups
• cut up parsley2 tablespoons
• For the noodle-dumplings
• butter↗2 tablespoons
• flour↗2 cups
• salt↗1⁄2 teaspoon
• well-beaten eggs2
• milk↗

Step-by-step instructions

1. 1

   Cook chicken until tender with enough salted water to cover well throughout the cooking.

2. 2

   While the chicken is cooking prepare the noodles.

3. 3

   Blend the butter with the flower.

4. 4

   add the salt and the eggs, and just enough tablespoons of milk to make a very stiff dough, like pie pastry.

5. 5

   Roll out as thinly as possible on a floured board and let stand for at least half an hour.

6. 6

   Cut into 1 1/2-inch squares with a knife then.

7. 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. 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. 9

   Pour the boiling chicken broth over all.

10. 10

    Cover tightly and don't uncover for 20 minutes while the pot pie simmers.

11. 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?