Suzette makes a really good Pennsylvania Dutch Chicken pot pie, which is made typically with strips of fresh pasta and carrots, potatoes, chicken and a chicken broth.
Since we had a roasted chicken, Suzette boiled the carcass with celery, onions and thyme from the garden for several hours until it reduced and took on flavor.
This time she boiled store bought egg noodles instead of making noodles. I chopped up two PPI baked potatoes from Friday evening’s meal and four stalks of carrots and picked and chopped up five stalks of fresh parley and three cups of kale from the garden. We heated about three cups of the chicken broth and threw in about ½ lb of chopped up chicken and the potatoes and carrots, and after a few minutes threw in the parley and kale and the cooked egg noodles and cooked a few minutes more.
We drank a glass of Concannon Sauvignon Blanc with dinner,
I had cookies and ice cream after dinner.
Bon Appétit
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