Chicken Potpie - A traditional Pennsylvania Dutch dish from the More with Less Cookbook (this is more like chicken and dumplings than a casserole, just so you know ...)
Cook in a large kettle until tender:
1 large chicken fryer
2-3 qt. water
salt and pepper
Remove chicken, cool, and remove meat from bones.
2-3 potatoes, cubed
1 onion, chopped
2 stalks celery, chopped
1/4 c. parsley, chopped
Prepare potpie dough:
Combine 2 c. flour and 1/4 c. salt
Cut in 1 Tbsp. lard or shortening or butter
Add 1/4 c. water and 1 large egg, slightly beaten.
Mix to form a ball. Cover and let stand 15 minutes.
Add vegetables and meat to broth. Cook until vegetables are tender. On a floured surfact roll out dough as thin as possible, cut into 1 1/2" squares, and drop into broth. Cook 5-10 min and serve.
Back to the recipe. If I needed a shortcut, I would boil chicken pieces instead of a whole chicken - either thighs (because I love dark meat) or boneless skinless chicken breasts (because of ease). The potpie dough was a little salty - 1/4 cup of salt will make that happen - but we like salty here so we went with it. I think next time though I might add a tablespoon or two less. But because there's not any salt added anywhere else in the recipe (except for boiling the chicken), it does add flavor to the rest of the soup.
I know, I know - it's not soup season anywhere else in the world - except for New England. We've had some really lovely days, and some chillier days. We're still waiting on the trees to bud, actually. Not a leaf in sight in my neighborhood, folks. All the snow is gone (thankfully) but we're still waiting on spring! So, bring on the potpie!