Egg Noodles...German Pot Pie or Chicken and Noodles

German Pot Pie Noodles

 Not long ago someone posted a question on Facebook about "What's the first thing that comes to mind when you think of your mom?"  My Sister-in-Law said my mother's German Pot Pie. My daughter had never heard of it, yet she had it at her Grandmother's house when we would visit. I piped in and said I had the recipe and it wasn't hard to make. They begged me to post it. So here goes.

Mom's Homemade Egg Noodles

Ingredients:

1 cup Flour, sifted first to make a cup of sifted flour. 

1 tsp. Baking Powder

1 tsp. salt

1 egg (medium to large, if eggs are are small use two.)

Directions:

Sift together flour, baking powder, and salt into a bowl, make a well in the center. Break the egg into a cup. Save 1/2 of eggshell, fill with water, and pour into a cup with egg, beat well. 

Pour egg mixture into flour well, stir until all flour mixture is damp, bring together into a ball on a floured surface. Sift a bit of flour over the dough ball and knead.  Continue to sift the flour onto the dough and knead(a little at a time) until the dough is hard to work with. Cover with Saran Wrap and let rest for 30 minutes. Roll out onto a floured surface about 1/8th inch thick. Cut into strips or squares. Drop into the center of boiling chicken broth, cook until tender.

German Pot Pie:

Cook chicken until done in a stockpot. I generally put in onions, garlic salt pepper celery, and a bay leaf. Remove chicken to cool then strip the meat from bones, reserving bones to make chicken stock at a later date. Remove onions, garlic, celery, and bay leaf leaving a clear broth. Drop egg noodle squares one at a time into the center boiling broth. This way they won't stick together. Cook till tender add the chicken back into the pot with noodles. Serve with whatever side you wish. You can leave it in the pot or pour it into a deep serving dish. 

Chicken and Noodles:

Cook chicken like above. Pretty much the same recipe except cut noodles into long 1/2 inch wide strips, let sit for about 10 minutes with a bit of flour dredged on them. Drop into the center of broth about 5 at a time until all in. Cook until tender. Leave in the pot or pour into a deep serving bowl. 

Wide Egg Noodles