1 whole chicken, cut into parts
1 tsp. salt
Water to cover chicken in pot
4 medium potatoes, sliced thick
2 Tbs. dried parsley
For Dough: (I usually double this part)
2 c. flour
1/2 tsp. salt
2 eggs
4 Tbs. water (approximately)
1 Tbs. Crisco (shortening, not oil)
Put chicken in large stockpot, cover with water & add salt. Cook until tender. Remove chicken pieces from broth and pick meat off bones when it is cool enough to handle. Put the meat back into the broth & add the potatoes. Get it going to a gentle boil while you make the dough.
To make the dough: Put flour in a large bowl. Make a well in the center and add the eggs, salt & Crisco. Work together into a stiff dough. If it is too dry, add water or milk. I always add water. It should stick together in a large ball.
Roll out dough with a rolling pin, as thin as possible. Using a sharp knife or pizza cutter, cut into squares about 2 inches square.
Drop the squares into the boiling broth which should be sufficient to cover the chicken well. Cook for about 15 minutes. Add the chopped parsley.
Now for the Kraft Family tradition: When eating potpie, dab the top of your serving with little dots of Miracle Whip. I know, it sounds weird, but you're gonna have to trust me on this one. Once you eat it this way, you'll never want it plain again!!
The leftovers - if you are lucky enough to have any - are delicious the next day too!
My mom always served this with homemade coleslaw and canned cranberry sauce.
Now I'm hungry ......