Pennsylvania Pot Pie

1. Place the chicken pieces in a large pot with the chopped onion and celery, cover with the 2.5 litres of water, bring to a boil, then reduce to a gentle simmer and cook covered for about 1.5 hours until the meat is very tender and pulls easily from the bone.
2. Lift out the chicken, let it cool slightly, then remove and discard the skin and bones and tear the meat into bite-sized pieces; strain the broth and return it to the pot.
3. Make the pot pie dough by mixing the flour, salt, and pepper, cutting in the shortening with your fingertips until crumbly, then stirring in just enough of the cold water to form a stiff dough. Knead briefly, cover, and rest for 15 minutes.
4. Roll the dough out very thinly on a floured surface and cut it into roughly 5 cm squares, dusting them with flour so they do not stick together.
5. Bring the broth back to a rolling boil, add the peeled and diced potatoes and the trimmed green beans, and cook for about 10 minutes, then drop in the dough squares one at a time so they stay separate.
6. Simmer uncovered for a further 18 to 20 minutes until the dough squares are tender and cooked through and the potatoes are soft, stirring gently to prevent sticking.
7. Return the shredded chicken to the pot to heat through, ensuring it reaches at least 74 C, then taste and adjust the seasoning, stir in the chopped parsley, and serve hot in deep bowls.

You'll use: Large pot · Saucepan