"Pennsylvania Dutch" Chicken Pot Pie

A few weeks ago there was a discussion on the What’s Cooking board on TheNest about pot pie in soup form.

Most had never heard of it, and those that had were centered around a very small area of Central Pennsylvania — also known as where I currently live.

I’m not from this area, so I think this “pot pie” with no crust is a bit odd, but my husband loves it. Prefers it to my “crazy” pot pie that actually looks like a pie!

So I decided to try my hand at it. I’d never made it, and it turned out really well. The ONLY thing that would’ve made it more delicious is if I’d have had a whole day off to slow roast a chicken to use in it. Mmmm..slow roasted chicken.

Oh! And before we get to the recipe…a note about the noodles involved.

Part of what differentiates this type of pot pie from any chicken noodle soup recipe are the noodles. They’re a thick egg noodle, cut into squares.

I made these, but I did see that in the grocery store here, San Giorgio sells Pot Pie Noodles — they’re hidden on the top shelf near the egg noodle section. Check your store and see if they have them — I’m curious if they sell them anywhere but here!

Onto the recipe — and pardon the bad pictures. It’s getting dark earlier, and I’m also in the process of prepping a house for move-in, so dinner has been very late!

Pot Pie Squares (The Noodles)

3 cups flour
1 large egg
1 tablespoon vegetable shortening (like Crisco)
1/2 to 3/4 cup water

Directions
– Mix the flour, egg, and shortening together
– Knead the 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 out to about 1/8″ thick on a floured surface
– Cut the rolled out dough into squares – about 2″ to 2 1/2″ wide
– Allow the freshly made pot pie noodles to dry for about 30 minutes or more before cooking

The Soup
*3-4 cups of shredded chicken, turkey, beef, or even ham leftovers can be used instead of a whole stewing chicken for this. When using leftovers, use broth instead of the 2 quarts of water. With leftover chicken or turkey, use 4 cans of chicken broth.

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

Directions
– 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.

**The article this recipe was taken from suggests serving it on dinner plates, or in shallow bowls. Sides are recommended as a salad such as coleslaw, pepper cabbage, or lettuce with bacon dressing — if you REALLY want to do it “Pennsylvania Dutch” Style!

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2 Responses to “"Pennsylvania Dutch" Chicken Pot Pie”

  1. *Baked* Chicken Pot Pie « Kelly Cooks…and other Amazing Feats Says:

    […] Otherwise I was presented with a really thick-looking, homemade-noodle-containing soup. Like this one. […]

  2. Ask Me Anything! Pennsylvania Dutch Pot Pie « Kelly Cooks…and other Amazing Feats Says:

    […] Your Pennsylvania Dutch Chicken Pot Pie recipe calls for vegetable shortening for the dough.  Can I use butter flavored Crisco? […]

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