Chicken Pot Pie The Real Pennsylvania Dutch Way Recipes

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Pennsylvania Dutch Chicken Pot Pie Recipe image

PA Dutch chicken pot pie is a brothy comfort food similar to chicken noodle soup. This dish consists of delicious homemade noodle squares in slightly thickened broth along with chicken and vegetables.

Provided by Anna

Time 1h5m

Number Of Ingredients 17

Ingredients

7 c. water
3 - 4 c. chicken broth
1 Tbs. butter
1 garlic clove, minced (optional)
2 Tbs. onion, chopped (optional)
1 c. carrots, cut into small bite-sized pieces (optional)
1 1/2 - 2 c. potatoes, cut into bite sized chunks
1 c. green peas (optional)
1/2 tsp. salt
3/4 tsp. seasoning salt
1/2 tsp. black pepper
1 - 2 c. chopped, cooked chicken
1 1/2 - 2 Tbs. flour and enough water to make a paste
2 large eggs, beaten
1/2 c. water
1 tsp. salt
2 c. flour

Steps:

If you don't already have some cooked chicken, you will need to cook chicken.

Nutrition Facts : ServingSize 1 serving, Calories 545 kcal, Carbohydrate 74 g, Protein 27 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1418 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 9 g

CHICKEN POT PIE (THE REAL PENNSYLVANIA DUTCH WAY!)

Chicken Pot Pie (The Real Pennsylvania Dutch Way!) image

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.

Provided by Robyn Bruce @Robyn1757

Categories Chicken

Number Of Ingredients 13

Ingredients

4-5 - chicken breasts or thighs if you prefer
1 cup(s) chopped onion
1 teaspoon(s) celery seed
3 - large potatoes, peeled and cut into bite sized chunks
4 - carrots, peeled and sliced into 1/4 inch slices
1/2 teaspoon(s) garlic powder
2 tablespoon(s) chopped fresh parsley or dried parsley flakes
5 - chicken bouillon cubes
2 1/2 cup(s) flour
3/4 stick(s) butter, softened
1/3 cup(s) (approximately) milk
- salt and pepper to taste
1 - egg

Steps:

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.)

PENNSYLVANIA DUTCH-STYLE CHICKEN POTPIE

Pennsylvania Dutch-Style Chicken Potpie image

Categories Chicken Potato Kid-Friendly Celery Carrot Winter Gourmet Small Plates

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

a 3 1/2 pound chicken
2 cups all-purpose flour
1 tablespoon cold vegetable shortening
1 teaspoon salt
1 large egg, beaten lightly
2 carrots, sliced thin
1 rib of celery, sliced thin
1 onion, minced
1 pound boiling potatoes (about 4)
1/3 cup finely chopped fresh parsley

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.

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