Step 1: In a bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Cut in 4 Tbsp vegetable shortening (or butter, or some combination thereof) until mixture is crumbly (like you're making pastry crust).
Step 2: In a separate bowl, combine 1 large egg and 1/2 cup milk. (Or, 2 large eggs and 1/4 cup milk. Total liquid is about 3/4 cup.) Add the liquid mixture to the flour mixture and combine with a fork to form a soft, yet rollable dough.
Step 3: On a floured work surface, dump out the dough, form it into a disc, then roll it thin – about the same thickness as you would roll a pie crust, maybe a little bit thinner. Use a pizza or pastry cutter to cut into squares, approx. 2″x2″. Or, 1"x1". Or rectangular. Or heck – get crazy – make triangles, you nut!
To Cook: With the broth at a rolling boil, drop dough squares ONE AT A TIME into the pot, stirring every so often. Maintaining a very gentle boil, cook the dough for 4-6 minutes.
These homemade egg noodles are the heart of Pennsylvania Dutch Chicken Pot Pie - a beloved comfort food that's actually more of a chicken stew than a traditional "pot pie" with a pastry crust. The noodles cook directly in the broth along with chicken, potatoes, and vegetables, creating the quintessential comfort food that'll cure what ails ya.
The name "pot pie" likely comes from the fact that the dough is cooked within the "pot" instead of as a baked pastry crust. Pot pie can also be made with ham or beef.
Recipe adapted from: My Grandma's Recipes - Chicken Pot Pie (Pennsylvania Dutch-style)