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PENNSYLVANIA DUTCH CHICKEN POT PIE 
Boil 1 (4 to 5 pound) stewing hen until tender (usually 2 to 3 hours). Remove chicken; reserve broth. Pick meat from chicken and cut into chunks. (Discard skin and bones.) Put chicken meat and pot pie noodles back in boiling broth and cook on low heat for about 1 hour.

POT PIE NOODLES:

2 c. flour
1 tsp. butter (cut into flour)
1 tsp. salt
1 tsp. baking powder
2 eggs
Milk (enough to moisten, about 1/4 c.)

Mix all ingredients. Knead dough several times, not too often! Roll out dough on floured surface. Cut into square noodles (about 1 1/2 to 2 inch square). Drop into broth.
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