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1hr 30mins

Ingredients Nutrition


  1. Cook chicken until tender with enough salted water to cover well throughout the cooking.
  2. While the chicken is cooking prepare the noodles.
  3. Blend the butter with the flower.
  4. add the salt and the eggs, and just enough tablespoons of milk to make a very stiff dough, like pie pastry.
  5. Roll out as thinly as possible on a floured board and let stand for at least half an hour.
  6. Cut into 1 1/2-inch squares with a knife then.
  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. 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. Pour the boiling chicken broth over all.
  10. Cover tightly and don't uncover for 20 minutes while the pot pie simmers.
  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?

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