Traditional Pennsylvania Dutch Chicken Pot Pie: A Hearty, Homestyle Recipe - Franklin County Free Press (2024)

• Staff Report
• March 5, 2024
• Recipes

Dive into a piece of American heritage with this Classic Pennsylvania Dutch Chicken Pot Pie, a stew-like dish unlike its pie-crust-topped namesake. Known for its comforting, home-cooked flavors, this recipe offers a hearty blend of chicken, vegetables, and homemade noodles simmered in a savory broth.

Estimated Cooking Time:

• Prep Time: 45 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 45 minutes

Serving Size: 8 servings

Ingredients:

For the Broth:

• Chicken leg quarters or breasts
• Water for covering
• Carrots, celery, and onion for flavor
• Herbs like parsley and thyme (optional)
• Salt and pepper

For the Dough:

• All-purpose flour
• Large eggs
• Milk or water
• Pinch of salt

For the Filling:

• Diced potatoes
• Chopped vegetables such as onions, garlic, carrots, and celery
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Broth: Begin by placing your choice of chicken (leg quarters or breasts) in a large stockpot. Cover with water and add roughly chopped carrots, celery, and onion to infuse the broth with flavor. Consider adding herbs like parsley, thyme, or a bay leaf for additional depth. Bring to a boil, then reduce heat and simmer gently. This slow cooking allows the chicken to become tender and the flavors to meld, creating a rich, aromatic broth. Simmer until the chicken is thoroughly cooked and the broth has taken on a robust taste and aroma.

2. Make the Dough: In a mixing bowl, combine all-purpose flour with a pinch of salt. Make a well in the center and add beaten eggs and milk (or water for a lighter version). Mix together to form a soft but not sticky dough. Knead gently on a floured surface until smooth. Roll out the dough to about an eighth of an inch thick. Using a knife or pizza cutter, slice the dough into squares or diamonds. These noodles will expand slightly as they cook, so consider the size for bite-sized eating.

3. Process the Chicken: Once the chicken is fully cooked, remove it from the broth and let it cool enough to handle. Then, debone the chicken, discarding bones and any unwanted fat. Dice or shred the meat into pieces suitable for spoonfuls. This not only makes the chicken easier to eat but also ensures it distributes evenly throughout the pot pie.

4. Add Potatoes and Vegetables: To the simmering broth, add diced potatoes and your choice of additional vegetables such as more carrots, celery, or even peas for a burst of color and nutrition. Simmer these until they are just tender — overcooking can make them mushy. This step adds layers of flavor and texture to the pot pie, turning it into a well-rounded dish.

5. Combine with Noodles and Chicken: Once the vegetables have softened, gently drop the noodle squares into the simmering broth, stirring occasionally to prevent sticking. After the noodles begin to soften and puff up slightly, add the prepared chicken pieces back to the pot. Stir to integrate and let the mixture return to a simmer.

6. Final Seasoning and Serving: Taste the stew and season with salt and pepper according to your preferences. Continue simmering until the noodles are completely tender and the flavors have melded together satisfactorily. The final pot pie should have a hearty, comforting consistency with a balance of flavors from the chicken, vegetables, and noodles.

Remember, the key to a great Pennsylvania Dutch Chicken Pot Pie is patience and allowing time for the flavors to develop fully. Enjoy the process and the delicious result of your effort!

Pro Tips:

• Ensure the dough is not too thin to prevent the noodles from dissolving into the broth.
• Simmer the stew slowly to develop flavors and prevent the vegetables from becoming mushy.
• Personalize the dish by adding your favorite vegetables or adjusting the seasoning according to taste.