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
- chicken breasts or thighs if you prefer
- 1 c
- chopped onion
- 1 tsp
- celery seed
- large potatoes, peeled and cut into bite sized chunks
- carrots, peeled and sliced into 1/4 inch slices
- 1/2 tsp
- garlic powder
- 2 Tbsp
- chopped fresh parsley or dried parsley flakes
- chicken bouillon cubes
- 2 1/2 c
- 3/4 stick
- butter, softened
- 1/3 c
- (approximately) milk
- salt and pepper to taste
How to Make Chicken Pot Pie (The Real Pennsylvania Dutch Way!)
- 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.
- 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.
- 3When chicken is done, remove from the pot, reserving all of the stock.
- 4Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
- 5For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
- 6Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
- 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).
- 8Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
- 9Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
- 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.
- 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.
- 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.)