Another of my grandmother's recipes is Chicken Potpie. This isn't the kind you can buy frozen with a crust. This is much more like a stew. Gram was very PA Dutch & this recipe is of PA Dutch origin.
Chicken Potpie
chicken or turkey bones
4-6 c water
4 tsp chicken bouillon
4 carrots, chopped
3 ribs celery, chopped
3 potatoes, cut in chunks
1½ tsp celery salt or powder
1 Tbl parsley
Noodles:
2 eggs
1 c milk
2 tsp salt
1½ Tbl baking powder
flour
Cover bones with water, bring to a boil & then simmer at least 1 hour. Remove bones from water. Add veggies & spices. Simmer until veggies are tender. Add any remaining chicken or turkey, cut into pieces.
For the noodles:
Combine eggs, milk, salt & baking powder. Add flour until a dough forms & can be rolled out. Roll out thin & cut into squares. Drop in boiling broth. Boil 20 minutes. (Less bouillon is required if using chicken pieces instead of bones.)
If its too much work to make your own noodles, you can buy Muellers brand Bot Boi noodles (about 2 flat squares). You need to stir them often to make sure about 15 noodles dont stick together they wont cook that way. They also take much longer to cook than the homemade ones. Honestly, I tend to do this more often than the homemade now.
My favorite soups to make are chowders! I love corn and cheddar cheese chowder, fish chowder, bacon-cheese chowder, etc. Here is the corn one. It only takes 20 minutes and 2 pots to make.
1 onion, chopped
2 tbsp. butter
2 tbsp. flour
1 tsp. cumin seeds
1/2 cup dry white wine (optional)
2 cups chicken or vegetable broth
1 large potato, peeled and diced
2 cups dairy--your choice of milk, cream, or half and half
1 1/2 cups corn kernals, fresh or frozen
4 ounces sharp cheddar cheese, grated
2 slices bacon, cooked and crumbled (optional)
Melt the butter and saute the onion with the cumin seeds until tender--about 10 minutes. Meanwhile, in a seperate pot, bring the stock to a boil and cook the potato in it until just tender, about 10 minutes.
When the onion is tender, add the flour, and cook, stirring, about 2 minutes, to get rid of the raw taste. Stir in the wine and cook 1 minute. Pour in the hot stock and potato mix and whisk to combine. Add the dairy and bring to a simmer. Stir in the corn and cook until just tender, about 3 minutes. Stir in the cheese, a handful at a time, until just melted. Season with salt and pepper to taste and serve. Garnish with bacon and chopped parsely, if desired.