Chicken Pot Pie (The Real Pennsylvania Dutch Way!)
Blue Ribbon Recipe
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
4-5chicken breasts or thighs if you prefer
1 cchopped onion
1 tspcelery seed
3large potatoes, peeled and cut into bite sized chunks
4carrots, peeled and sliced into 1/4 inch slices
1/2 tspgarlic powder
2 Tbspchopped fresh parsley or dried parsley flakes
5chicken bouillon cubes
2 1/2 cflour
3/4 stickbutter, softened
1/3 c(approximately) milk
·salt and pepper to taste
How to Make Chicken Pot Pie (The Real Pennsylvania Dutch Way!)
- 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.)