Thick Pennsylvania Dutch Pot Pie Recipes

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

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

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 HAM POTPIE RECIPE - (3/5)

Steps:

• Add ham and water to a large slow cooker. Cover and cook on low setting for 5 hours. Add remaining ingredients. Cover and cook on low setting for 2 hours longer or until vegetables are tender. About 15 minutes before serving, add potpie squares; stir. Cover and cook for 15 minutes longer, or until squares are fully cooked. Serves 6. Pot Pie Squares: In a large bowl, whisk together egg, water, and pepper. Add flour, a little at a time, until a soft dough forms. On a floured surface, roll out dough 1/4" thick. With a sharp knife, cut into 2" squares.

CHICKEN POT PIE (THE REAL PENNSYLVANIA DUTCH WAY!)

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 SEITAN POT PIE

Steps:

• Noodles: In bowl whisk the egg and water. Add your flour and salt then stir until dough gathers into a ball. Knead 5 to 6 minutes. You want smooth and elastic. Cover and let rest.
• In a dutch oven combine the onion, carrot, celery, potato, corn, broth, water, bouillon and seitan. Bring to a boil, cover and simmer for 10 minutes.
• Roll out the noodle dough. Cut into pot pie squares about 1 1/2 inch wide and 1/8 thick. Drop into soup. DO NOT SHAKE OFF THE FLOUR. In fact if the soup isn't thick enough to please you dump some more from the mixing bowl inches Now close the lid.
• Cook for about 10 minutes and like the dumpling recipe do not peek. Adjust the seasonings [salt, pepper, Mrs Dash] when done. Serve.
• For PA Dutch "Chicken" and dumplings use the sauerkraut dumpling recipe I posted under Philocrates.
• For Vegan omit the egg noodles and use eggless. Sorry I don't know of a sauerkraut dumpling that can be made without it. You could try the recipe I posted and omit but no promises.