Pennsylvania Dutch Chicken Pot Pie
ready in: 2-5 hrs
recipe id: 32021
1 large chicken, cut up in serving portions (remove excess fat and skin)
5 large peeled potatoes, quartered
3 large onions, quartered
3 large carrots, cut in chunks
salt and pepper
minced fresh parsley
butter or margarine, as desired
2 cups water or chicken broth
Pot Pie Noodle Dough
1 tablespoon shortening, melted
1/2 cup milk
1/2 cup cream
1 teaspoon baking soda
3 1/2 cups flour
1/2 teaspoon salt
Make pot pie dough first: beat eggs, cream, milk, salt, baking soda and shortening. Gradually stir in and add enough flour to make a stiff pliable dough to roll. Roll out very thin as for noodles on a floured board. You'll have more than enough dough and may wish to save/freeze part for another recipe.
Place pieces of dough in bottom of an oven proof cooking kettle or pot (I cut dough into large squares). Dot dough with some butter or margarine. Add some of the potatoes, onions, carrots, chicken and layer again alternating with some more pieces of the pot pie dough squares and ending with the potatoes. Do not end with dough since dough may become too dry when placed on top.
You can get three chicken layers in a large Dutch oven. Be sure to season chicken pieces with salt, pepper, paprika etc. Add a bay leaf or two to the ingredients and some garlic cloves if you wish.
Lastly, pour over 2 cups water or chicken stock. Sprinkle again with salt, pepper and minced parsley to taste. Dot with butter or margarine if desired.
Cook covered tightly with foil in a 325-350 degrees F oven about 2 to 3 hours or until every thing is tender. You may want to place a drip pan under the kettle or pot since some juices may bubble up if not tightly sealed.
To serve, scoop out pieces of the chicken, vegetables, noodle squares and broth into a bowl.
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