Pennsylvania Dutch Chicken Potpie

Step 1: Add soup ingredients to stock pot add peppercorns to tea ball and add to soup

Step 2: Bring to a boil than to a simmer for about 1½ hours.

Step 3: Remove the chicken and split in half and allow to cool for 15 minutes until you can remove the meat from the carcass.

Step 4: You will then return the bones to the simmering pot of stock and allow to cook for one more hour.

Step 5: The meat you chop into bite sized pieces and reserve for later.

Step 6: While the chicken is cooking

Step 7: Prepare the dumpling dough by mixing the flour and salt together make a well

Step 8: Then add the beaten eggs and mix until you have a soft dough consistency.

Step 9: Wrap in plastic wrap and place in the refrigerator for at least an hour.

Step 10: In another large pot

Step 11: Melt the butter and sweat the large dice of carrots, potatoes,celery and onions over a medium low heat.

Step 12: Do not brown the veggies

Step 13: Strain 6 cups of the stock through a fine mesh strainer and keep at a simmer. (Use the rest for another soup after you remove the bones)

Step 14: Take the dough from the fridge and flour your table and roll this out to 1/8 inch to 1/4 inch thickness.

Step 15: Use a pizza cutter roll and cut the dough into ½-inch by 2.5-inch strips of dough. You will put this into the simmering stock to cook the dough for about 10 minutes.

Step 16: Sprinkle the 3 tablespoons of flour over the sweating vegetables and mix well. Then, add the stock and dumplings into this and keep stirring until you have incorporated the flour and simmer to thicken sauce constancy.

Step 17: You can always add a little corn starch if this needs to be thicker.

Step 18: After simmering for 10 minutes

Step 19: Add parsley

Step 20: Season with salt and pepper, add the chicken back in