Nothing better on a cool day! Not your normal pie kinda potpie but the southern kind with slippery noodles. Yummy!
In a huge stock pot place a large roaster chicken (add some boneless skinless chicken breasts if feeding a crowd), cover with water, then add 1 can Cream of Chicken soup, 1 med onion chopped, 2 celery sticks chopped, parsley, salt and pepper to taste.
Bring to boil then let simmer on low for hours (3-4 hours to all day if you want).
Take about 2 cups of chicken stock from stock pot and place in fridge to cool while you prepare dough...
3.5 cups flour
1/2 tsp salt
1/3 tsp baking powder
pepper to taste
Cut in 1/2 cup Crisco completely. Then add reserved cooled stock a little at a time, mixing in as you go until dough comes together in a ball (drier is better than too sticky). Roll out of floured surface very thinly (less than 1/4 inch...the thinner the better). Cut into small squares and place on a plate.
Remove chicken from stock pot (it should fall apart so be careful). Bring liquid to a boil then drop the dough pieces into the liquid one by one moving already added pieces to the side with a spoon while dropping in others. Put heat to low and cook 30-45 min.
While potpie is cooking remove chicken from bones then serve noodles over chicken pieces.
We like to have it with candied sweet potatoes and peas on the side.