Chicken Pot Pie #1

Made two dishes tonight, Chicken Pot Pie and Mango Cobbler. I'll talk about the Pot Pie now (too tired to do both, I'll write it tomorrow).

So, when I say "Pennsylvania Pot Pie," this is something my dad described, that sounded a lot more like what some people call "Chicken & Dumplings." Basically, stewed soup with slices of a thick noodles. For try #1, I used a Cat Cora recipe (http://www.foodnetwork.com/recipes/cat-cora/chicken-and-dumplings-recipe/index.html) with a couple exceptions: First, the chicken part just chicken, salt, pepper, and water. Also, I only used a chicken breast (since it was just for me). I did a 1/3rd recipe for the "Dumpling" part, except I didn't measure the amount of milk (just added it until it all came together). Last, when I finished cooking the chicken, I removed the bones and shredded it.

Overall, everything came together and tasted really great. I suppose chicken soup like that is hard to screw up. The pot-pie/dumpling part tasted great. Not too soft, not tough, my only problem was in how to keep it layered right as I'm spooning it out. My one problem is that I'm not quite sure if this is "right." I think I'm going to need to make it for my dad (or someone else from central Pennsylvania) to get a review. Overall though I'm not sure if there's anything I need to change.