Chicken Pot Pie (The Real Pennsylvania Dutch Way!)

Name: Chicken Pot Pie (The Real Pennsylvania Dutch Way!)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: plenty of people!
Cuisine: American
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

By Robyn Bruce
@Robyn1757

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. The Test Kitchen

Rating:

★★★★★ 12 votes5

Comments:

103 Comments

Serves:

plenty of people!

Prep:

25 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

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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

How to Make Chicken Pot Pie (The Real Pennsylvania Dutch Way!)

Step-by-Step

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.
For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
Add about 1/2 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.)