Pennsylvania Dutch Chicken Pot Pie
This is comfort food at itÃs best. People think of pot pie with a top and bottom crust. This is Pennsylvania Dutch countryÃs real chicken pot pie. Some people might make theirs a little different. You can make it with turkey, beef, ham or sausage.
Dovetailing Tip: Cook and shred an additional pound of chicken to use on day 4 in Cheesy Chicken Noodle Casserole.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| dough: | |
| 3 cups | flour |
| 2 | eggs |
| 1/2 teaspoon | salt |
| water as needed | |
| broth: | |
| 8 cups | chicken broth |
| 1 1/2 pounds | cooked boneless chicken breasts, cut up |
| 3 | chopped celery stalks |
| 1 | medium onion, chopped |
| 2 | carrots, chopped |
| 4 | potatoes, diced |
| 1/2 tablespoon | parsley |
| salt and pepper to taste | |
| to thicken: | |
| 1 tablespoon | cornstarch |
| 1/4 cup | water |
Directions:
For the dough: in a bowl, mix flour, eggs, and salt. Add small amounts of water till all ingredients stick together and form a dough ball.
Roll out on floured surface and cut into 1 1/2 inch squares.
In a pot, add broth, celery, onion, carrots, potatoes, and parsley.
Bring to a boil, add dough squares one at a time (so they don't stick together).
Slow boil for 25 minutes until dough squares are tender.
To thicken, whisk cornstarch and water till smooth. Add to broth.
Add cut up chicken and cook an additional 5 minutes.
Salt and pepper to taste.
Source: rachelandherrollingpin.com
