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Ingredients

Slippery Pot Pie

• 2 tablespoons butter
• 3 stalks celery, chopped
• 2 large carrots, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 bay leaf
• 3–4 sprigs each of rosemary and thyme, tied together with twine
• 1 pound Yukon gold potatoes, cut into 1-inch pieces
• 2 quarts homemade or low-sodium chicken stock
• 1 batch Slippery Pot Pie Noodles (recipe below)
• 3 cups cooked chicken, pulled
• 1 cup frozen green peas
• Parsley and black pepper for garnish

Noodles

• 2 cups all-purpose flour, plus extra bench flour
• 1 whole egg and 2 egg yolks
• 1/2 cup whole milk
• 1/2 teaspoon kosher salt

Directions

To make the Slippery Pot Pie

1. Preheat a heavy-bottomed pot or dutch oven over medium-low heat. Add in the butter and let melt before adding the celery, carrots, onions, and garlic along with a big pinch of salt and a few cracks of black pepper. Cook, stirring, until the vegetables have softened slightly and the garlic is fragrant.
2. Add in the bay leaf followed by the rosemary and thyme sprigs, tied together with twine. Cook, stirring, for another 30 seconds.
3. Add the potatoes followed by the chicken stock and increase the heat in order to bring the pot to a boil.
4. Once the mixture is just boiling, add in the noodles, stirring occasionally to prevent them clumping together. Lower the heat to a simmer and allow the noodles and potatoes to cook for 15 minutes.
5. Once the potatoes are almost fully cooked, add in the cooked and pulled chicken. Allow to simmer for another 5 minutes until the noodles and potatoes are tender, the mixture has thickened, and the chicken has warmed through. Finish by adding the frozen green peas and taking the pot off the heat, allowing the residual heat to thaw and cook the peas. Fish out the bay leaf and herb bundle before seasoning with salt and pepper to taste.
6. Garnish with whole or chopped parsley leaves and freshly cracked black pepper.

To make the noodles

1. On a clean work surface, create a well with the all-purpose flour. Add the egg, egg yolks, milk, and a pinch of salt to the center. Whisk together with a fork, slowly integrating the flour from the edges as you mix.
2. As a shaggy dough begins to form in the center, use a bench scraper or your hands to knead in any loose flour. Continue kneading until the dough becomes relatively smooth and tacky, about five minutes. Cover and let rest for 15-30 minutes.
3. Dust the dough and your work surface with flour. Begin to roll out the dough to about ⅛ of an inch thick, dusting lightly with flour as necessary to prevent sticking.
4. Use a pizza cutter or a long knife to cut the dough into 1-inch squares. Dust the cut noodles with flour and freeze or use immediately.