Thick Pennsylvania Dutch Pot Pie Recipes

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PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE



Pennsylvania Dutch Chicken Pot Pie Recipe image

PA Dutch chicken pot pie is a brothy comfort food similar to chicken noodle soup. This dish consists of delicious homemade noodle squares in slightly thickened broth along with chicken and vegetables.

Provided by Anna

Categories     Main Course

Time 1h5m

Number Of Ingredients 17

7 c. water
3 - 4 c. chicken broth
1 Tbs. butter
1 garlic clove, minced (optional)
2 Tbs. onion, chopped (optional)
1 c. carrots, cut into small bite-sized pieces (optional)
1 1/2 - 2 c. potatoes, cut into bite sized chunks
1 c. green peas (optional)
1/2 tsp. salt
3/4 tsp. seasoning salt
1/2 tsp. black pepper
1 - 2 c. chopped, cooked chicken
1 1/2 - 2 Tbs. flour and enough water to make a paste
2 large eggs, beaten
1/2 c. water
1 tsp. salt
2 c. flour

Steps:

  • If you don't already have some cooked chicken, you will need to cook chicken.

Nutrition Facts : ServingSize 1 serving, Calories 545 kcal, Carbohydrate 74 g, Protein 27 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1418 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 9 g

PENNSYLVANIA DUTCH POT PIE



Pennsylvania Dutch Pot Pie image

Pennsylvania Dutch Potpie differs from the pot pies you buy in the frozen food section and bake in the oven (or microwave). PA Dutch potpie (yes, this is the way we spell it in PA) is more of a stew with home-made noodle squares. Usually it's made with chicken, but just about any meat works. Growing up, I've had chicken...

Provided by ANITA ELDER

Categories     Other Soups

Time 50m

Number Of Ingredients 9

1 lb beef, elk, bison, chicken, or other game meat
2 1/4 c flour
3 eggs
1/3 c cold water
3-4 medium potatoes, peeled and cut into chunks
1 medium onion, diced
6 c stock (supplement meat juices with stock of choice)
salt and pepper, to taste
fresh parsley, chopped

Steps:

  • 1. Place meat in a Dutch oven and cover with water. Cook until meat pulls apart easily with a fork.
  • 2. Meanwhile, add flour to a mixing bowl. Mix eggs and water, then add to flour. Mix until you get a nice ball of dough (add additional flour if too sticky, but do so sparingly - you don't want dough that is too dry). Additionally, if dough is too dry, add more water a tsp. at a time. Roll out dough to about 1/8″ thick - if using gluten-free flour, you'll want to roll the dough between plastic wrap since it's usually much stickier than regular flour dough. Cut the dough into small squares.
  • 3. One the meat is done and pulled apart, add the stock and bring to a boil.
  • 4. Add potatoes, onions, and dough squares in batches, stirring after each batch of dough squares (to prevent them from sticking to each other).
  • 5. Add parsley, salt and pepper; cook about 15 minutes (until dough squares are cooked through....pull one out and cut in half to check. They should be uniform in color - if the very middle is still darker, it's not cooked enough).

CHICKEN POT PIE (THE REAL PENNSYLVANIA DUTCH WAY!)



Chicken Pot Pie (The Real Pennsylvania Dutch Way!) image

Member's Choice! Yum! Great comfort food on a cold day. This has all the flavors of a chicken pot pie but resembles a soup. Hearty and delicious, prepare a batch of this on the next snow day and feel the love from your family.

Provided by Robyn Bruce

Categories     Chicken Soups

Time 1h40m

Number Of Ingredients 13

4-5 chicken breasts or thighs if you prefer
1 c chopped onion
1 tsp celery seed
3 large potatoes, peeled and cut into bite sized chunks
4 carrots, peeled and sliced into 1/4 inch slices
1/2 tsp garlic powder
2 Tbsp chopped fresh parsley or dried parsley flakes
5 chicken bouillon cubes
2 1/2 c flour
3/4 stick butter, softened
1/3 c (approximately) milk
salt and pepper to taste
1 egg

Steps:

  • 1. For the stock: Fill a large Dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken.
  • 2. Bring to a boil, cover with lid, and then turn down to simmer for about an hour, or until chicken can be easily removed from the bones.
  • 3. When chicken is done, remove from the pot, reserving all of the stock.
  • 4. Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
  • 5. For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
  • 6. Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
  • 7. Completely mix dough with your hands until you reach desired consistency (you may need to add a little flour or a little more milk, depending...dough should not be sticky to the touch. If too sticky, add a little flour until just right).
  • 8. Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
  • 9. Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
  • 10. Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together.
  • 11. Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.
  • 12. When all is finished, add the chicken once again, to heat through, and serve. (Your broth will thicken up a little after you add your noodles.)

PENNSYLVANIA DUTCH SEITAN POT PIE



Pennsylvania Dutch Seitan Pot Pie image

From Veggie Life. The one thing I miss about a no fat lifestyle was the Chicken Pot Pie Note: just chop the seitan into bite size chunks. Also note if you can find them buy eggless pot pie noodles or eggless southern dumplings [they both work]

Provided by That is Dr House to

Categories     Savory Pies

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 large egg
2 tablespoons water
1 cup unbleached white flour
1/2 teaspoon salt
1 medium onion, diced
2 medium carrots, diced
1 large celery rib, diced
1 large potato, peeled and diced
7 ounces vacuum-packed corn
1 1/2 quarts vegetable broth
2 cups water
1 tablespoon chicken flavor vegetable bouillon granules
12 ounces chicken seitan strips, julienned
3 tablespoons minced fresh parsley

Steps:

  • Noodles: In bowl whisk the egg and water. Add your flour and salt then stir until dough gathers into a ball. Knead 5 to 6 minutes. You want smooth and elastic. Cover and let rest.
  • In a dutch oven combine the onion, carrot, celery, potato, corn, broth, water, bouillon and seitan. Bring to a boil, cover and simmer for 10 minutes.
  • Roll out the noodle dough. Cut into pot pie squares about 1 1/2 inch wide and 1/8 thick. Drop into soup. DO NOT SHAKE OFF THE FLOUR. In fact if the soup isn't thick enough to please you dump some more from the mixing bowl inches Now close the lid.
  • Cook for about 10 minutes and like the dumpling recipe do not peek. Adjust the seasonings [salt, pepper, Mrs Dash] when done. Serve.
  • For PA Dutch "Chicken" and dumplings use the sauerkraut dumpling recipe I posted under Philocrates.
  • For Vegan omit the egg noodles and use eggless. Sorry I don't know of a sauerkraut dumpling that can be made without it. You could try the recipe I posted and omit but no promises.

Nutrition Facts : Calories 142, Fat 1.2, SaturatedFat 0.3, Cholesterol 26.4, Sodium 180.6, Carbohydrate 29.4, Fiber 2.9, Sugar 2.7, Protein 4.5

PENNSYLVANIA DUTCH CHICKEN POT PIE



Pennsylvania Dutch Chicken Pot Pie image

Amish Chicken Pot Pie is a staple in the Pennsylvania Dutch community. Brothy and full of flavor, the homemade noodles add texture and body to this stew. Once you try it, you'll never want gravy-style crusted pot pie again!

Time 1h30m

Yield Serves: 6

Number Of Ingredients 13

1 Cup & 1 T All-purpose flour, plus more for rolling
1 Egg
¼ Cup Whole Milk
1 T Unsalted butter, melted
Pinch of salt
2 Bell & Evans Bone-in Split Chicken Breasts
8 Cups Chicken broth
4 Medium Yukon gold potatoes, peeled & large diced
3 Medium Carrots, peeled & large diced
2 Large Stalks Celery, diced
1 Medium Sweet Onion, peeled & cut into quarters
Salt & pepper, to taste
Pinch, ground turmeric

Steps:

  • Blend egg with milk and melted butter. Add liquids to flour and salt. Mix until combined being careful not to overmix. Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8" thickness. Cut into pieces/squares approximately sized 2" by 2". No need to be perfect. Lay pieces onto flour dusted wax or parchment paper. Cover and set aside until needed. NOTE: Feel free to double the noodle recipe if you prefer extra. In the event you do, increase quantity of broth to 10 cups.
  • In a large stock pot add chicken broth, chicken and a pinch of turmeric. Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces. To the stock pot add potatoes, carrots, celery and onion. Cook for 10 minutes uncovered at a low simmer. Bring to a boil and slowly add noodles piece by piece. NOTE: A rapid boil is key when adding noodles, otherwise they tend to stick to one another. Once all noodles have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes until vegetables & noodles are tender. Uncover, add chicken and continue to cook on a low simmer for another 20 minutes. NOTE: This recipe gets better with time Season with salt & pepper, to taste. Add parsley as garnish.

THICK PENNSYLVANIA DUTCH POT PIE



Thick Pennsylvania Dutch Pot Pie image

This is a family favorite passed down from generation to generation. I have tweaked it slightly because I prefer a thicker pot pie. This recipe is also great with turkey!

Provided by tiffanylea

Categories     Stocks

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs whole chickens
1 (16 ounce) bag pot pie square noodles
5 chicken bouillon cubes
5 bay leaves
1 medium onion
5 medium potatoes, diced
1/4 teaspoon garlic, chopped
1 teaspoon parsley
pepper
1/4 cup butter
1/4 cup olive oil
1/3 cup flour (slightly more if needed)

Steps:

  • Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
  • Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
  • Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
  • Add chicken once potatoes and noodles are tender; add roux to thicken.
  • ROUX:.
  • Heat small skillet on high, remove from heat.
  • Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
  • Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).

Nutrition Facts : Calories 1164, Fat 48.6, SaturatedFat 15.8, Cholesterol 207.1, Sodium 1411.5, Carbohydrate 139.3, Fiber 10.4, Sugar 6.3, Protein 42.7

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