Pennsylvania Dutch Chicken Pot Pie – Traditional PA Dutch chicken pot pie. Recipe is homemade comfort food. One pot old fashioned dinner with homemade noodles. Amish style cooking at home.
This recipe for Pennsylvania Dutch chicken pot is one of our all-time favorite meals. Traditional comfort food that you just can’t seem to get anywhere but the right in your own kitchen.
So I’ve come to realize there are two main types of Chicken Pot Pie. The ‘pie’ kind or the ‘pot’ kind.
I grew up always eating the ‘pie’ kind. Mom would bake it up in the oven with a traditional pie crust. And always a homemade crust so really good stuff.
Then I met my hubby. His family introduced me to the ‘pot’ style. Passed down from his grandmother to his mother and then on to the next generation. After enjoying this delicious new way to eat pot pie. I sort of never looked back. Occasionally I think about the ‘pie’ style but this kind is just so comforting to me.
I love how the homemade noodles taste in this dish. I love how it exudes flavor. It also happens to be one of my top 10 favorite meals of all time.
If I were to die in the next 10 days. This would definitely be on the menu. Hubby agrees too. He would easily eat this once a week if I took the time to prepare it that often.
Unfortunately for him, I don’t. It’s more of a fall and winter comfort meal for me. I just made it again last week and feel head over heels in love again. Grab a spoon. Let’s dig right in.
I put together this little tutorial in hopes of helping you if you’ve never made dough squares before. It requires a bit of time but it’s worth the effort. I still have never purchased pot pie squares because the homemade are just too good!
I wish so desperately that I could make pots upon pots of this and share it with all of you so you can taste how delicious it is. Hope you give it a try!
Til we meet and eat again,
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I recommend these to make this recipe well:
- 1 whole chicken (about 5 lbs)
- 1 bay leaf
- 4 stalks celery, chopped
- 4 medium carrots, chopped
- 1 medium onion, finely chopped
- 1 -2 tablespoons fresh parsley or 1-2 teaspoons dried parsley
- 2 cups flour + extra for rolling out
- 1 egg + 2 egg yolks
- ¼ teaspoon salt
- 5-6 Tablespoons milk
- Remove anything inside the chicken. Rinse the chicken. Place chicken in a dutch oven or stock pot. Cover with water. Add a bay leaf and 1 teaspoon parsley. Bring to a boil. Cover and reduce heat to low-medium. Simmer for about 1 hour or until thoroughly cooked.
- Turn off the heat. Remove chicken from broth. Allow chicken to cool.
- Once cool. Remove chicken from bones. You'll need about 4 cups. Reserve the rest for another use.
- In a food processor add flour, egg, egg yolks and salt. With processor on add 5 Tablespoons milk through
chute. Doughshould come together easily and form into a ball. If it's too dry add additionaltablespoon of milk. If it's too dry add flour a tablespoon a time until dough forms easily into a ball. (You can also use a stand mixer or mix by hand. I just find the food processor to be the easiest for this.)
- On a floured surface flatten dough into a circle. With a pastry rollerr using flour as necessary to keep from sticking. Roll out to about ⅛ inch thickness.
- Using a pizza cutter cut into approx
2 inchsquares. If there's extra dough on the edges roll into a ball and repeat.
- Place squares on floured baking sheet. You can pile on top of each other just make sure there's plenty of flour to keep them from sticking.
- Heat chicken broth in Dutch oven and add carrots and celery. Cook until softened, about 15-20 minutes. Turn up heat bringing to a boil. Drop dough squares one at
timeinto the pot, stirring frequently. If you drop a bunch in together they will stick together in a clump.
- Maintain a very gentle boil, cook the dough for 4-6 minutes. Add the reserved chicken and chopped fresh parsley. Stir and season with salt and pepper to taste. Cook until hot. Serve.
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