chicken pot pie (the real pennsylvania dutch way!)
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....
Blue Ribbon Recipe
Member's Choice! Yum! Great comfort food on a cold day. This has all the flavors of a chicken pot pie but resembles a soup. Hearty and delicious, prepare a batch of this on the next snow day and feel the love from your family.
prep time
25 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
plenty of people!
Ingredients
- 4-5 - chicken breasts or thighs if you prefer
- 1 cup chopped onion
- 1 teaspoon celery seed
- 3 - large potatoes, peeled and cut into bite sized chunks
- 4 - carrots, peeled and sliced into 1/4 inch slices
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley or dried parsley flakes
- 5 - chicken bouillon cubes
- 2 1/2 cups flour
- 3/4 stick butter, softened
- 1/3 cup (approximately) milk
- - salt and pepper to taste
- 1 - egg
How To Make chicken pot pie (the real pennsylvania dutch way!)
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Step 1For 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.
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Step 2Bring 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.
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Step 3When chicken is done, remove from the pot, reserving all of the stock.
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Step 4Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
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Step 5For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
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Step 6Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
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Step 7Completely 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).
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Step 8Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
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Step 9Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
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Step 10Bring 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.
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Step 11Cover 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.
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Step 12When 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.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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