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GF PA Dutch slippery noodle potpie

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GF PA Dutch slippery noodle potpie

Post  BeetlesPerSqFt on 11/24/2016, 9:32 pm

Possible Garden Ingredients: lima beans, onion, leek, corn, parsley, rosemary, thyme

I already used the breasts and thighs of a chicken for other recipes. I threw the rest of it in the pressure cooker with some water so I could pull the meat off the rest of the carcass and get some quick stock at the same time. I did this the day before making the recipe below.

I do some gluten-free cooking for a friend who has been asking me to a attempt a GF version of PA potpie for sometime.
The below is a Pennsylvania dutch slippery noodle "potpie" recipe which is a hybridized version of these two recipes:
Do take a look at both, as my instructions may be somewhat lacking.

• cook up 1 c dry lima beans (I used a pressure cooker) or cook 2 c fresh (or frozen) lima beans (or frozen)
• olive oil
• 1 small onion, chopped
• 1 medium leek, halved lengthwise to just before the root to wash, and sliced
• 2 stalks celery, diced
• 2 c fresh or frozen corn
• 2-3 c cooked chicken, chopped
• 1/2 c fresh parsley, chopped
• spring of rosemary, leaves removed and chopped (optional, I don't feel like the flavor came through)
• 2t fresh thyme leaves stripped off the stems
• Salt and pepper, to taste
• 2 qts well-flavored chicken stock

For noodles:
• 2 c Cup4Cup gluten free flour (also extra for rolling/cutting)
• 1 T baking powder ( I used a little extra because mine is past the 'best by')
• shy 1/2 T xanthum gum
• salt, onion powder, garlic powder, black pepper (did not measure...)
• 2 T butter
• 1 c. milk
• 1 egg

Start to saute onion, season with salt. Add leeks and celery and corn.
Continue to saute until onions are lightly browned and corn has some browned spots, and leek and celery are softened. Set aside.
Start heating chicken stock to a rolling boil in a stock pot.

Mix together gluten free flour blend, baking powder, xanthan gum, and seasonings.
Cut cool butter into small cubes and blend into dry ingredients with a pastry blender.
Briefly scramble egg into milk, and blend into dry ingredient/butter mixture.
Place dough on a flour dusted silpat or equivalent, knead briefly, and press out into a flat rectangle.
I think mine was about 1/4" thick. Cut into bite-sized rectangles.
Drop them into the boiling broth one by one.
Push cooked ones out of the way to allow later ones to drop in .
Reduce heat slightly, add rosemary and thyme, and cook noodles for 10 minutes. (original recipe says with lid on, but mine tried to boil over)

Add fresh parsley, cooked vegetables, cooked chicken, and cooked lima beans to the stock and noodles,
Cook for 5 to 10 more minutes to heat through and finish the noodles (check one to see if it's done.)
Taste stock and season with salt and black pepper to taste.
Serve hot.
Leftovers were still good, but I preferred the noodle texture better freshly made.

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