Chicken Pot Pie Pa Dutch Style Recipes

CHICKEN POT PIE (THE REAL PENNSYLVANIA DUTCH WAY!)

Steps:

• 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.)

THICK PENNSYLVANIA DUTCH POT PIE

Steps:

• Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
• Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
• Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
• Add chicken once potatoes and noodles are tender; add roux to thicken.
• ROUX:.
• Heat small skillet on high, remove from heat.
• Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
• Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).

PENNSYLVANIA DUTCH-STYLE CHICKEN POTPIE

Steps:

• Season the cavity of the chicken with salt and pepper, put the chicken in a kettle just large enough to hold it, and add 14 cups water. Bring the water to a boil, simmer the chicken, covered, skimming the froth, for 45 minutes or less, or until it is tender, and transfer it to a large bowl. When the chicken is cool enough to handle, discard the skin and bones, cut the meat into bite-size pieces, and chill it, covered. Measure the stock remaining in the kettle and boil it until it is reduced to about 10 cups. Strain the stock through a sieve into a bowl, let it cool, uncovered, and chill it, covered, overnight.
• In a bowl blend together the flour, the shortening, and the salt. In a small bowl whisk together the egg and 2/3 cup cold water, add the mixture until it forms a soft but not sticky dough. Halve the dough, keeping half of it under an inverted bowl, roll out the other half on a heavily floured surface into a 12- by 10-inch rectangle, and cut it with a pastry wheel into 2-inch squares. Transfer the squares to a lightly floured baking sheet and roll and cut out the remaining dough in the same manner.
• Discard the fat from the stock, return the stock to the kettle, and bring it to a boil with the chicken, the carrots, the celery, the onion, the potatoes, peeled and sliced thin, and salt and pepper to taste. Add the noodle squares, a few at a time, stirring gently, simmer the mixture, covered, for 20 to 30 minutes, or until the vegetables and noodles are tender, and stir in the parsley.