The chilly Fall weather reminds us of growing up and how we'd eat delicious recipes passed down from generation to generation! Our particular favorite is the Pennsylvania Dutch Style Chicken Pot Pie. We're going to share with you how to make this delicious recipe.
If you haven't tried one like this before, we definitely recommend it. It's one of our top 10 favorites and it's perfect for this time of year when you're reaching for something hearty and warm.
Pennsylvania Dutch Chicken Pot Pie Recipe
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Total Time: 2 Hours
Serves: 6-8 People
Ingredients:
- 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
Pot Pie Dough:
- 2 Cups Flour + Extra for Rolling Out
- 1 Egg + 2 Egg Yolks
- 1/4 Teaspoon Salt
- 5-6 Tablespoons Milk
Instructions:
1. Remove anything inside the chicken. Rinse the chicken. Place chicken in 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.
2. Turn off the heat. Remove chicken from broth. Allow chicken to cool. Meanwhile, strain broth. Once cool, remove chicken from bones. You'll need about 4 cups. Save the rest for another use.
For Pot Pie Squares:
1. In a mixer or food processor - add flour, egg, egg yolks and salt. With processor on, add 5 tablespoons milk through the chute. The dough should come together easily and form into a ball. If it's too dry, add an additional teaspoon of milk. If it's too wet, add flour a tablespoon at a time until dough forms easily into a ball.
2. On a floured surface, flatten dough into a circle. With a pastry roller using flour as necessary to keep from sticking, roll out to about 1/8 inch thickness.
3. Using a pizza cutter, cut into approximately 2-inch squares. If there's extra dough on the edges roll into a ball and repeat.
4. 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.
For Pot Pie:
1. Heat the chicken broth in a Dutch Oven and add carrots and celery. Cook until softened, about 15 to 20 minutes. Turn up the heat, bring to a boil. Drop dough squares one at a time into the pot, stirring frequently. If you drop a bunch in together, they will stick together in a clump.
2. Maintain a very gentle boil. Cook dough for 4 to 6 minutes. Add the reserved chicken and chopped fresh parsley. Stir and season with salt and pepper to taste. Cook until hot. Serve and Enjoy!
