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Penna Dutch Poultry Potpie

Contributed By: Robert, CO | See all of Robert's recipes
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Active Time:  2 Hours 24 Minutes
Total Time:  3 Hours
  4 servings
A hardy stoup for that home cooking goodness.
I have always enjoyed creating a second meal out of leftovers.  I think it is so neat to eat another meal for the same price as one a few days earlier.
This is a great poultry potpie.  More like a soup, but much hardy.  Many now refer to these dishes as Stoups.  A stew like soup.
You need a leftover chicken or other poultry roast leftovers.
1 poultry leftover
1 onion (diced)
2 celery (diced)
2 carrots (diced)
2 Tbsp chicken base
1 tbsp garlic (minced)
4 potatoes, peeled and quartered
3/4 pound of Faralle (bowtie pasta)
Puff Pastery
Place carcass and vegetables except potatoes in a soup pot, cover with water and begin to boil, reduce to simmer for two hours. Remove from pot, strain and cool, remove bones and return everything to the pot. Bring back to a boil, add potatoes and pasta. Reduce to simmer cover and cook until potatoes and pasta are tender. Taste and season with salt and pepper to taste.

Place contents into casserole bowl, cut puff pastry to fit top of casserole and place casserole in 400 F oven. Cook til top is golden brown.

Remove and serve in a bowl.

Date Added: 02/02/2010
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