Robyn Bruce Recipe

Chicken Pot Pie (the real Pennsylvania Dutch Way!)

By Robyn Bruce Robyn1757


Recipe Rating:
Serves:
plenty of people!
Cooking Method:
Stove Top

Robyn's Story

Everyone thinks that "Chicken Pot Pie" is a meal that is served in a pie crust of some sort. This is not true. Those are "meat pies". Chicken pot pie is actually a Pennsylvania Dutch dish and is more of a soup or stew. It is a little time consuming to prepare, but you make your own noodles, and in the end, talk about comfort food....

Ingredients

4-5
chicken breasts or thighs if you prefer
1 c
chopped onion
1 tsp
celery seed
3
large potatoes, peeled and cut into bite sized chunks
4
carrots, peeled and sliced into 1/4 inch slices
1/2 tsp
garlic powder
2 Tbsp
chopped fresh parsley or dried parsley flakes
5
chicken bouillon cubes
2 1/2 c
flour
3/4 stick
butter, softened
1/3 c
(approximately) milk
salt and pepper to taste
1
egg

Directions Step-By-Step

1
For the stock:

Fill a large dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken. Bring to a boil, cover with lid, and then turn down to simmer for about an hour, or until chicken can be
easily removed from the bones.

When chicken is done, remove from the pot, reserving all of the stock.

Turn off the burner until after the noodles are made (recipe follows).

Remove chicken from bones and cut into small chunks and set aside.
2
For the noodles:

Pour flour into a good sized mixing bowl and add softened butter and egg. Add about ½ teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.

Completely mix dough with your hands until you reach desired consistency (you may need to add a little flour or a little more milk, depending...dough should not be sticky to the touch. If too sticky, add a little flour until just right.

Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick. Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.

Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together.

Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.

When all is finished, add the chicken once again, to heat through, and serve.

(Your broth will thicken up a little after you add your noodles.)

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Pasta
Regional Style: American


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59 Comments

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Susan Backer Susan_Backer
54 Minutes Ago
Well, I was good until the noodle part. I didn't know how many to use, as I decided to use handmade pot pie noodles from the Hillside Market in Manheim. I must have used too many noodles, as many stuck to bottom of the pan, and many were still too chewy when I finally decided that they needed to come off the heat regardless. I was tasting up to that point, and it was good. I will try again!
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Terry Leib joyfulhelpmeetathome
Tuesday, January 20 at 4:33 PM
I grew up eating this. But my mom always used ham and ham broth, usually leftovers from Christmas, New Years, or Easter. The first time I made it for my children, about 5 years ago, they thought it looked horrible, but it was love at first bite.

My husband doesn't like it. He doesn't like doughy or chewy pastry or noodles or dumplings. But the rest of us love chewy, doughy yummy goodness.

And every time I make it I am transported to the house I grew up in, with my parents and sisters at the dinner table.
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Bella AZ BellesAZ
Tuesday, January 20 at 11:11 AM
In some places, this recipe is called Chicken and Slicks - with slicks being the noodles. Yum. Thanks for sharing.
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Denise Dively ladyeyore
Monday, January 19 at 1:15 PM
I make this with a left over ham bone...it's yummy
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Andy Anderson ! WichitaChef
Sunday, January 18 at 4:13 PM
Robyn, this looks like a brilliant recipe... Pinched, and keep 'em coming.