Pennsylvania Dutch Style Chicken Potpie Recipes

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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

Categories     Main Course

Time 1h5m

Number Of Ingredients 17

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

PENNSYLVANIA DUTCH CHICKEN POT PIE



Pennsylvania Dutch Chicken Pot Pie image

Amish Chicken Pot Pie is a staple in the Pennsylvania Dutch community. Brothy and full of flavor, the homemade noodles add texture and body to this stew. Once you try it, you'll never want gravy-style crusted pot pie again!

Time 1h30m

Yield Serves: 6

Number Of Ingredients 13

1 Cup & 1 T All-purpose flour, plus more for rolling
1 Egg
¼ Cup Whole Milk
1 T Unsalted butter, melted
Pinch of salt
2 Bell & Evans Bone-in Split Chicken Breasts
8 Cups Chicken broth
4 Medium Yukon gold potatoes, peeled & large diced
3 Medium Carrots, peeled & large diced
2 Large Stalks Celery, diced
1 Medium Sweet Onion, peeled & cut into quarters
Salt & pepper, to taste
Pinch, ground turmeric

Steps:

  • Blend egg with milk and melted butter. Add liquids to flour and salt. Mix until combined being careful not to overmix. Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8" thickness. Cut into pieces/squares approximately sized 2" by 2". No need to be perfect. Lay pieces onto flour dusted wax or parchment paper. Cover and set aside until needed. NOTE: Feel free to double the noodle recipe if you prefer extra. In the event you do, increase quantity of broth to 10 cups.
  • In a large stock pot add chicken broth, chicken and a pinch of turmeric. Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces. To the stock pot add potatoes, carrots, celery and onion. Cook for 10 minutes uncovered at a low simmer. Bring to a boil and slowly add noodles piece by piece. NOTE: A rapid boil is key when adding noodles, otherwise they tend to stick to one another. Once all noodles have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes until vegetables & noodles are tender. Uncover, add chicken and continue to cook on a low simmer for another 20 minutes. NOTE: This recipe gets better with time Season with salt & pepper, to taste. Add parsley as garnish.

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

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.

THICK PENNSYLVANIA DUTCH POT PIE



Thick Pennsylvania Dutch Pot Pie image

This is a family favorite passed down from generation to generation. I have tweaked it slightly because I prefer a thicker pot pie. This recipe is also great with turkey!

Provided by tiffanylea

Categories     Stocks

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs whole chickens
1 (16 ounce) bag pot pie square noodles
5 chicken bouillon cubes
5 bay leaves
1 medium onion
5 medium potatoes, diced
1/4 teaspoon garlic, chopped
1 teaspoon parsley
pepper
1/4 cup butter
1/4 cup olive oil
1/3 cup flour (slightly more if needed)

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).

Nutrition Facts : Calories 1164, Fat 48.6, SaturatedFat 15.8, Cholesterol 207.1, Sodium 1411.5, Carbohydrate 139.3, Fiber 10.4, Sugar 6.3, Protein 42.7

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

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.)

BOTT BOI PENNSYLVANIA DUTCH POT PIE



Bott Boi Pennsylvania Dutch Pot Pie image

This recipe is my great grandmother's. An authentic Pennsylvania Dutch recipe. It is not a stew and not covered with crust. The recipe can be made with beef or chicken. I cannot think of a better comfort food recipe. Very simple to prepare. Dad fondly called this recipe "Tire patches".

Provided by Sunniland

Categories     Savory Pies

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 stewing chicken or 1 beef chuck roast
1 egg
1 cup flour
1 teaspoon salt
1 bay leaf
1 cup sliced celery
1 cup chopped carrot

Steps:

  • Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
  • To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
  • Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.

Nutrition Facts : Calories 440.3, Fat 28.1, SaturatedFat 7.9, Cholesterol 129.4, Sodium 520, Carbohydrate 18.2, Fiber 1.4, Sugar 1.3, Protein 26.8

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