chicken pot pie (the real pennsylvania dutch way!)

★★★★★ 12
By Robyn Bruce
from Linglestown, PA

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 @kitchencrew
★★★★★ 12
serves plenty of people!
prep time 25 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For chicken pot pie (the real pennsylvania dutch way!)

  • 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!)

  • 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.
  • 2
    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.
  • 3
    When chicken is done, remove from the pot, reserving all of the stock.
  • 4
    Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
  • 5
    For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
  • 6
    Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
  • 7
    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).
  • 8
    Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
  • 9
    Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
  • 10
    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.
  • 11
    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.
  • 12
    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.)
ADVERTISEMENT
ADVERTISEMENT