Photo by Rob Cardillo
If you can’t find Pennsylvania Dutch potpie noodles in your local store, you can make your own or use lasagna noodles, broken into pieces.
Ingredients
- 2 cups cooked dry lima beans or 2 cups fresh, uncooked young lima beans
- 3 cups ‘Shopeg’ corn or freshly grated sweet corn
- 1-1/2 cups chopped leeks or onions
- 1/2 cup celery, diced
- 2 cups cooked chicken, chopped
- 1 teaspoon grated nutmeg (or to taste)
- 1⁄2 cup fresh parsley, chopped
- 2 teaspoons dry marjoram, crumbled
- Salt and pepper, to taste
- 8 ounces’ potpie noodles or lasagna broken into pieces
- 2 quarts well-flavored chicken stock
- 3 tablespoons unsalted butter
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the beans, corn, leeks, celery, chicken, nutmeg, parsley and marjoram in a deep work bowl.
- Salt and pepper, to taste.
- In a tall 4-quart casserole or earthenware baking dish, spread 3 cups of the vegetable and chicken mixture on the bottom.
- Make a layer of noodles, then cover this with another 3 cups of mixture. Cover this with another layer of noodles, then add the remaining mixture and spread evenly.
- Scatter noodles broken into small pieces over the top.
- Add the chicken stock (just enough to cover the noodles and vegetables when pressed down gently with a fork).
- Dot with butter (optional), and bake for 40 to 50 minutes or until the noodles are tender. Serve immediately with crusty, country-style bread.
