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Chicken Pot Pie or Chicken & Dumplings - Pennsylvania Dutch Style

Guest Author - Sandy Moyer


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.


Pot Pie Squares ( the noodles )

  • 3 cups flour
  • 1 large egg
  • 1 T. vegetable shortening (such as Crisco)
  • 1/2 to 3/4 cup water

    Preparation -
    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.
  • The Stew
    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.

  • 1 - 3 lb. stewing chicken
  • 2 quarts water
  • 5 medium potatoes - peeled and cut into bite size chunks
  • 2 cups chopped celery
  • 1 small onion - chopped
  • 1/2 cup finely diced carrots
  • 1 T. dried parsley
  • 1 tsp. salt
  • 1/2 tsp. pepper

    Preparation -
    Cook the chicken in water until tender. Remove the chicken from the broth and separate the meat from the bones and skin. Cut or shred the cooked chicken into bite size pieces. Meanwhile, add the vegetables and seasonings to the simmering broth. Cook for about 15 to 20 minutes, then add the pot pie squares to the broth mixture, a few at a time, stirring frequently so they don't stick together. After all have been added, cook gently for about 6 to 8 minutes or until the noodles are tender.

    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...

  • 1-1/2 cups flour
  • 1/2 tsp. salt
  • 3 tsp. baking powder
  • 1 egg - beaten
  • 2 to 3 T. milk

    Preparation-
    Sift the dry ingredients together. Add the beaten egg and milk. Mix until well blended. The dough should be soft, but thick enough to drop pieces from a spoon. Drop by tablespoons full into the boiling chicken broth. Follow the chicken pot pie recipe, but substitute the dumplings for the noodle squares.




  • Calphalon 7-qt. One Nonstick Chef's CasseroleThis 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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    Content copyright © 2013 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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