Pennsylvania Dutch Chicken Pot Pie | Foodtalk

Ingredients

• ▢ 4 chicken leg quarters
• ▢ 10 cups water 80 fl oz
• ▢ 3 carrots cut in 2-inch pieces
• ▢ 3 stalks celery cut in 2-inch pieces (with leaves are best)
• ▢ 1 large yellow onion quartered (with skins on)
• ▢ 4 sprigs fresh thyme
• ▢ 2 sprigs fresh rosemary
• ▢ 6 stems fresh parsley
• ▢ 2 dried bay leaves
• ▢ 8 whole peppercorns
• ▢ 3 cups all-purpose flour 360g
• ▢ 1 teaspoon kosher salt
• ▢ 2 large eggs
• ▢ 3/4 cup whole milk 6 fl oz, only 2/3 cup may get used
• ▢ 1/2 tablespoon kosher salt can add more to taste
• ▢ 2 russet potatoes peeled, halved, and sliced 1/4" thick
• ▢ 1 yellow onion peeled and diced
• ▢ 2 cloves garlic peeled and minced
• ▢ 3 carrots peeled and sliced
• ▢ 3 stalks celery sliced (without leaves)
• ▢ 1/2 cup peas fresh, frozen, or canned
• ▢ fresh parsley chopped, for garnish
• ▢ celery salt for topping