| 1 | Egg noodles should be made a day ahead and left to dry. |
| 2 | Beat egg, mix in flour and salt. |
| 3 | Knead and roll thin. |
| 4 | Cut into rough 1-inch squares. |
| 5 | In a large kettle or skillet, heat butter and olive oil. |
| 6 | Add onion and chicken cut up into small pieces. |
| 7 | Sautee till chicken pieces brown. |
| 8 | Add celery and sautee for 5 minutes. |
| 9 | Add flour and stir into a roux. |
| 10 | Stir for two minutes. |
| 11 | Stir in warm chicken broth and bring to a boil. |
| 12 | Add potatoes, parsley, pepper, and vinegar. |
| 13 | Simmer 10 minutes. |
| 14 | Stir egg noodles into chicken sauce a few at a time. |
| 15 | Simmer for 15 minutes. |
| 16 | Add water as noodles absorb liquid. |
| 17 | Add enough to keep a thick sauce. |
| 18 | Serve with hot bacon dressing salad, fruit or shoo fly pie. |
| 19 | Serves [5] this pennsylvania german version of chicken pot pie has no crust, rather the crust or dough is in the pot soaking up the rich chicken flavors. |
| 20 | I have not seen this pot pie served in restaurants outside of south-eastern pennsylvania. |
| 21 | A colonial farmhouse recipe |
