Pennsylvania Dutch Chicken Pot Pie
From midgelet 15 years ago
- 180 minutes to make
- Serves 6
One's kitchen sure smells good with this cooking! Recipe for an old fashioned chicken pot pie with noodles, the kind you get in restaurants that feature this kind of cooking
Ingredients
- 1 large chicken cup up in serving portions- ( remove excess fat and skin ) shopping list
- 4 to 5 large peeled potatoes quartered shopping list
- 3 large onions quartered shopping list
- 3 large carrots cut in chunks shopping list
- salt and pepper, minced fresh parsley shopping list
- butter or margarine as desired shopping list
- 2 cups of water or chicken broth shopping list
- Pot Pie noodle Dough:( or use your own recipe ) shopping list
- 3 eggs shopping list
- 1 Tbs shortening melted shopping list
- 1/2 cup milk shopping list
- 1/2 cup cream shopping list
- 1 tsp. baking soda shopping list
- 3 to 4 cups flour or enough shopping list
- 1/2 tsp salt shopping list
How to make it
- 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 a 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 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.
People Who Like This Dish 12
- huxter Mundoona, Australia
- puddlewonderful Beverly Hills Adjacent, CA
- txgreg Dallas, TX
- momo_55grandma Mountianview, AR
- chefmeow Garland, TX
- quaziefly ALL POINTS
- krystynainsydney Bondi Junction, AU
- beaconzbard Heavener, OK
- swanmitch Andover, MN
- dandelion Ashland, NE
- Plus 2 othersFrom around the world!
The Rating
Reviewed by 11 people-
Yum, you have another great winner here my friend. 5 all the way.
chefmeow
in Garland loved it
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GREAT RECIPE!I'M 1/4 PENNSYLVANIA DUTCH!!
NOODLES AND CRUST - YOU CAN'T GET BETTER THAN THAT!!!
HIGH 5!!!!
CAROL
leebear
in Brookpark loved it
-
love this chicken pot pie yummie high5 thanks
momo_55grandma
in Mountianview loved it
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