Chef Kellie
My Mom always made the best Chicken Pot Pie while I was growing up. Those were my absolute favorite days, especially in the cold of winter with snow on the ground. Many people have their own versions of this amazing comfort food. Some use pastry, others just noodles. This is an egg noodle version, and I wouldn't change a thing. You can add or subtract anything you like: potatoes, more veggies, thinner noodles; but this is the way my mom makes it and this is the recipe I'll stick with.
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Directions
Cook chicken, chopped onion and chopped carrot, covered in simmering water for about an hour. Cool and removed bite sized pieces of meat from the bones. Strain the broth of any excess fat. Add chicken and veggies back to water and heat to boiling; add bouillon, salt and pepper for more chicken flavor.
For the dough, mix flour, eggs, salt, parsley and cold water. Knead for about 5 minutes into a stiff dough. Roll out onto floured surface to as thick or thin (I like them about ¼ inch thick) as you want the noodles. Cut into two-inch squares, and drop one by one into boiling broth. Stir gently while cooking so noodles do not stick together. Reduce heat, cover and simmer for about 20 minutes to a half hour until noodles are cooked.
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 Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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