Pennsylvania Dutch Pot Pie - Aka Slippery Pot Pie Or Bott Boi

• Pot Pie
• 1 roasted chicken
• 2-4 tablespoons olive oil
• 4 cups low sodium chicken stock
• 1/2 cup peas - Farmer's Market Tip: Spring is a great time to pick up a couple pounds of peas at the FM. Shell, double bag, and then toss them in the freezer. Much tastier than the frozen peas from the store.
• 6 carrots
• 2 cups sliced mushrooms (Chez Brown addition...We had extra mushrooms in the fridge and figured they were worth testing. Since fungi are not traditionally in this dish I will probably leave them out next time.)
• 6-7 small red potatoes
• 2 small-medium onions
• 3-4 cloves garlic (depending on your garlic tolerance)
• 2 teaspoons minced fresh thyme
• 3 sprigs fresh parsley
• 1 bay leaf
• 3 tablespoons flour
• Salt & Pepper
• Egg Noodles
• Note: This is twice as much egg noodle dough as you need for the dish. You can wrap the 2nd half tightly in plastic and make ravioli the next day to eat or freeze - bonus!
• 2 1/2 cups flour
• 3 eggs
• 1/2 teaspoon salt (table)
• 2 tablespoons cold water

1. The instructions for both the fresh egg noodles and pot pie are here: http://gochicorgohome.com/awesome/pennsylvania-dutch-pot-pie

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Taken from www.epicurious.com/recipes/member/views/pennsylvania-dutch-pot-pie-aka-slippery-pot-pie-or-bott-boi-50102156 (may not work)