Pennsylvania Dutch chicken pot pie

Step 1: Put the 2 ⅝ lb chicken thighs and drumsticks, skin on in a large pot with the 8 ¼ cups water, 1 onion, half the 1 ½ celery sticks, 1 pinch saffron threads, 2 tsp salt and ½ tsp black pepper. Bring to the boil, skim, then simmer for 1 hour until the meat falls from the bone.

Step 2: Meanwhile mix the 9 oz plain flour, ½ tsp salt, 2 eggs and 3 tbsp water to a stiff dough, knead 2 minutes, cover and rest 30 minutes.

Step 3: Lift out the chicken, cool slightly, then shred the meat, throwing away skin and bones.

Step 4: Roll the dough on a floured worktop until 2 mm thin and cut into 5 cm squares.

Step 5: Bring the broth back to a rolling boil, add the 1 ⅛ lb potatoes and the rest of the 1 ½ celery sticks, then drop in the dough squares one by one, stirring gently. A common mistake is adding them all at once, which makes a gluey lump.

Step 6: Cover and simmer 20 minutes until the potatoes and noodles are tender and the broth has thickened. Return the chicken, heat until piping hot, and stir in the 3 tbsp parsley.