Chicken Pot Pie
Pot Pie Squares (the noodles)
Combine the flour, egg, and shortening. Alternately knead & add small amounts of water until the dough holds together. Divide the dough into two or three pieces. Roll each piece to about 1/8" thickness on a floured board. Cut the rolled out dough into squares about 2" to 2-1/2" each. Allow the freshly made pot pie noodles to dry for about 30 minutes or more before cooking.
Cook theh chicken in water until tender. Remove the chicken from the broth; remove the bones and skin; cut or shred the chicken meat into bite size pieces. Meanwhile, add the vegetables and seasonings to the simmering broth, cook for about 15 to 20 minutes, then start to the add the pot pie squares to the broth mixture, a few at a time, stirring frequently so they don't stick together. After all the noodles have been added, cook gently for about 6 to 8 minutes or until the noodles are tender. Add the cut-up chicken. Cook over low heat, stirring occasionally for about 20 minutes longer. Remove from heat. Let stand for about 5 minutes before serving. Pot pie is usually served on dinner plates or in shallow bowls. Serve with a salad such as coleslaw, pepper cabbage or lettuce with hot bacon dressing for a complete meal. Leftovers taste even better than the first time around.