Chicken Pot Pie (the real Pennsylvania Dutch Way!)


Robyn Bruce Recipe

By Robyn Bruce Robyn1757


Rating:
Serves:
plenty of people!
Method:
Stove Top
Comments:

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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69 Comments

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Andy Anderson ! WichitaChef
Aug 17, 2015
And those cold Winter days are coming... :-)
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Melanie B MelBelle
Aug 17, 2015
This is pretty much how I make my chicken 'n' dumplins. Never heard of it called pot pie, but it sure is yummy and satisfying on a cold winter day.
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Mary Moody Mary_Moody
Aug 16, 2015
I was raised on this stuff and grew up in the northeast corner of Maryland, fairly close to the Lancaster Co., PA, line. My mother's recipe was not quite as "elaborate" as the recipe here. Hers was very plain, no carrots, and her dumplings were made with shortening, no butter or eggs. I prefer a more substantial dumpling like the recipe given here.
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Tammy Engleman Tammy_Engleman
Aug 8, 2015
My grandmother,who didn't speak English til she went to school never put butter in her noodles. Just flour egg and cold water. Roll out and would hang to dry all day while cooking off meat, potatoes onion and celery.
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Apr 25, 2015 - Gail Welch shared this recipe with discussion group: USA State Recipes.