Chick Pot Pie variations.

First, let me define chicken pot pie.


It is not a pie crust filled with of chicken stew with or without a top, or chicken stew in a foil pan with only a crust on top.
Pie crusts have no eggs, just grease, salt, and flour


It is not chicken and dumplings, which are spoonfuls of biscuit dough on top of chicken soup, making it into a bubbly stew.
Biscuit dough has baking powder in it and id made to be light and rise.

No, chicken pot pie is chicken soup, cooked long so that the chicken seems nearly shredded after picked from the bones.
There is no green in chicken potpie, ie no parsley, as would put in corn soup, pot pie dough is not rivels.

No, just a skinless chicken or parts, with bones in, and root vege--onions, diced carrots, and celery. That is it, maybe white pepper. Simple.

Yesterday, I actually dusted the chicken parts with salt, white pepper, and a little bit of dry garlic granules, and little bit of Frontier brand Poultry seasoning, then root vege and added water, then cooked it all day, turning it off whenever I have to leave the house or go upstairs, and turning it back on when I could watch it.

Chicken potpie is a soup with flat square homemade egg noodles containing only: flour, salt, and egg. That is it. Rolled to between 1/4 and 1/8 inch, and cut into 1 and 1/2 to 2-inch squares, which are then slipped one by one into boiling chicken soup. The soup thickens and the starchiness of the noodles make a gravy-like broth.

I am credulous anytime someone says that they had chicken pot pie, I want to see it for myself, If it is not the gravy like soup described above, with cream-colored slabs of dough floating on top and within, I just smile and say nothing, but I am setting the record straight here. Because it's my blog and I can be snobby about pot pie if I want to.

My noodles are made of rice a mix of rice and oat flours. A handful of brown rice, a few handfuls of oats, and a big handful of a sticky rice to bind ---all go into my grinder. I add a tsp of salt and about 2 eggs, and no more than a quarter cup of water, mix quickly, then knead a little bit, and roll out between 2 sheets of waxed paper. I like to cut them with a crimped edge into 1-inch squares, and preferably thinner than thicker.

Last night I made twice as many as the broth in my soup would afford because I cooked it down too long, but it was oh so tasty!! So, with my 2nd batch of noodles, I pulled the top waxed paper off, cut them, and let them sit while we ate supper, just enough time for the top surface to dry, I scarped them off the lower waxed paper, now sticking form having sit, and turned them onto an ungreased baking pan dry side down, and baked them at 3:50 until crisp. Now, my sister makes chicken soup with something that seems made like these "crackers" on top, and it is called Chicken Stolzfus. If you are ent form these parts, that is about as clear of an Amish name as one could have. This is PA Dutch food, and it is not for the keto-crowd, of which I SHOULD be. Amen