Chicken Pot Pie or Chicken & Dumplings - Pennsylvania Dutch Style
Chicken Pot Pie
Noodles and dumplings made from homemade dough are used in many old Pennsylvania recipes. Chicken Pot Pie is a delicious main dish that's still very popular in Pennsylvania Dutch country today. Pa. Dutch style Chicken Pot Pie is not really a pie at all. In this thick and rich stew, noodle squares are cooked in chicken broth along with chicken, potatoes, celery, onion, and carrots. Turkey, beef, or ham can be used instead of chicken to make Pot Pie.
Turkey, beef, or ham can be used instead of chicken to make Pot Pie.
Pot Pie Squares ( the noodles )
Mix the flour, egg, and shortening together. Knead this dough mixture, while alternately adding small amounts of water until the dough holds together well. Divide the dough into two or three pieces. Roll each piece to about 1/8" thick on a floured board. Cut the rolled out dough into squares - about 2 inches to 2-1/2 inches wide. Allow the freshly made pot pie noodle squares to dry for about 30 minutes or more before cooking.
Three to four cups of shredded chicken or turkey leftovers can be used instead of a whole stewing chicken for this recipe. When using leftovers, use chicken broth instead of the 2 quarts water. With leftover chicken or turkey. I use about 4 cans of chicken broth, such as College Inn® Broth.
Add the cut up chicken and cook over low heat, stirring occasionally for 10 to 15 minutes longer. Cover, and let stand for a few minutes before serving. Pot pie is usually served on dinner plates or in shallow bowls. Serve with a salad such as coleslaw, pepper cabbage or lettuce with hot bacon dressing for a complete meal.
Chicken and Dumplings
For Chicken and Dumplings, follow the stew recipe but add dumplings (balls of dough) instead of pot pie noodle squares. Here's the dumpling recipe... Preparation-
|This Calphalon 7-quart Chef's Casserole is perfect for pot pie!|
Like a Dutch oven, this Chef's Casserole comes with a lid that seals in juices and flavors. This pan features heavy-gauge aluminum construction, a classic shape with a flared rim for neater pouring, an elegant glass lid, and it's oven-safe to 450 degrees.
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