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Allergy-Friendly Mennonite Chicken Potpie (Soupy)

December 29, 2020

 Mennonite Chicken Potpie (Soupy)

2 Large Chicken Breasts, chopped
1 (32 oz) container Chicken broth
1 cup of Water
1 teaspoon Salt
4 Medium Potatoes, diced
2 Tablespoons minced Parsley
Celery, minced, amount to your liking
Carrots, diced, amount to your liking

Dough Noodles:
2 cups Flour (or flour alternative)
2-3 Tablespoons water
1 Tablespoon Shortening
Salt to taste
1/2 cup Unsweetened Applesauce

In a large pot, place chicken and cover with broth and water. Cook until tender. Season with Salt. When Chicken is cooked, place Potatoes, celery and carrots into pot and cook until tender. 

To make the Potpie dough: Mix together Flour (or alternative), water, shortening, salt and applesauce together until a stiff dough forms. If too dry, add a smidge more water. Roll out dough on a floured (or alternative) surface. Roll out dough as thin as possible (1/2 inch thick or less). Cut into 1 inch squares. 
Drop squares into the boiling broth, cook additional 10 minutes. 

Add the chopped parsley, Salt/Pepper to taste and Serve! 


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