Chicken Pot Pie Pa Dutch Style Recipes

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

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

CHICKEN POT PIE - PA DUTCH STYLE

Steps:

• 1. I roast my chicken the day or night before with onion & celery stalks & about 1 cup of water, then I keep adding more water. Then, I refrigerate the broth & chicken separately until next day. Remove the broth & skim any fat off the top.
• 2. In a large stockpot, add the broth & fill the pot up with water until it's a little over half-way full. Add 2 bouillon cubes, some salt & pepper, pinch of nutmeg, & saffron pinches. I put the onion back in to the broth to continue adding flavor, too. Add the chicken base or stock and heat this over medium for about an hour.
• 3. Add the can of cream of chicken soup (this is not pure PA Dutch, but my friend did this one time & it made the broth amazing, so now I always do). Heat some more & then taste the broth. I will add more water or more bouillon, or pepper, as I see the need. I don't add more salt until the very end if it needs, as it normally does not.
• 4. Discard the onion. Add the potatoes & carrots. Keep cooking over medium heat for about another hour. Get your chicken ready by removing skin & pulling meat off the bone. I use all the dark meat & one breast & save the other breast for later. When the carrots & taters are getting fork tender, add the chicken. Get this to a low boil now.
• 5. When boiling, add the pot pie noodles. Cook on boiling with lid on for about 10-15 minutes. Stir in chopped parsley. Then turn off heat & just leave the lid on until you're ready to dig in! Use a fork or a spoon or both & make sure you drink that yummy broth leftover in your bowl. Enjoy!!!
• 6. If you want to make your own pot pie noodles, there are recipes all over the web. This is one from an old PA Dutch cookbook: 1 1/4 cups of flour; 1 egg shell of broth or water; 1/2 tsp. of baking powder; 1 egg; pinch of salt. Mix the dry ingredients. Then add egg & water (or broth). Roll this out & cut into squares. Drop into boiling broth for 20 minutes.

CHICKEN POT PIE (THE REAL PENNSYLVANIA DUTCH WAY!)

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.)

CHICKEN POT PIE IN A DUTCH OVEN

Steps:

• Preheat the oven to 400 degrees F.
• Heat the butter and oil in a large Dutch oven over medium-high heat. Once the butter has melted, add the carrot, celery, onion, garlic and bay leaf. Sprinkle with salt and pepper. Cook until the vegetables begin to soften, 5 to 8 minutes. Push the vegetables to the outer edges of the pot making a "hot spot" for the ground chicken. Add a drizzle of oil to the center of the pan and then the ground chicken. Sprinkle with salt, pepper and the poultry seasoning. Cook until the chicken is brown, 7 to 10 minutes. Sprinkle in the flour and cook for 2 minutes. Add the heavy cream and chicken stock. Cook over medium heat, stirring, until the sauce begins to thicken. Season with salt and pepper and add the parsley, rosemary and sage. Stir and set aside.
• To cook the puff pastry, butter and flour the lid of the Dutch oven (you want to use the underbelly of the lid). Whisk the egg and water together and brush the puff pastry pieces. Lay on the underbelly of the Dutch oven and place in the oven. Bake until the pastry has risen and is golden brown, 10 to 12 minutes.
• To assemble, ladle the chicken pot pie filling into a bowl and place the a puff pastry piece on top. Serve and enjoy!

PENNSYLVANIA DUTCH-STYLE CHICKEN POTPIE

Steps:

• Season the cavity of the chicken with salt and pepper, put the chicken in a kettle just large enough to hold it, and add 14 cups water. Bring the water to a boil, simmer the chicken, covered, skimming the froth, for 45 minutes or less, or until it is tender, and transfer it to a large bowl. When the chicken is cool enough to handle, discard the skin and bones, cut the meat into bite-size pieces, and chill it, covered. Measure the stock remaining in the kettle and boil it until it is reduced to about 10 cups. Strain the stock through a sieve into a bowl, let it cool, uncovered, and chill it, covered, overnight.
• In a bowl blend together the flour, the shortening, and the salt. In a small bowl whisk together the egg and 2/3 cup cold water, add the mixture until it forms a soft but not sticky dough. Halve the dough, keeping half of it under an inverted bowl, roll out the other half on a heavily floured surface into a 12- by 10-inch rectangle, and cut it with a pastry wheel into 2-inch squares. Transfer the squares to a lightly floured baking sheet and roll and cut out the remaining dough in the same manner.
• Discard the fat from the stock, return the stock to the kettle, and bring it to a boil with the chicken, the carrots, the celery, the onion, the potatoes, peeled and sliced thin, and salt and pepper to taste. Add the noodle squares, a few at a time, stirring gently, simmer the mixture, covered, for 20 to 30 minutes, or until the vegetables and noodles are tender, and stir in the parsley.

PENNSYLVANIA DUTCH STYLE POT PIE

Steps:

• 1. Boil chicken thighs and onion in chicken broth in large covered pot until chicken is cooked and tender, about an hour. When finished remove chicken and remove skin and take off bone. While chicken is cooking cut vegetables and make dough.
• 2. To make dough: Mix flour, eggs and milk and a table spoon of salt in a stand mixer. Add extra flour or milk if dough is too sticky or too dry. Dough should be a little sticky but still come away from mixing bowl. On floured surface roll out dough to about 1/8 inch thickness. Use a pizza cutter and cut into 2 inch by 2 inch squares.
• 3. Add pepper and 1 tablespoon of salt to broth. (Add more or less salt to taste at this point). Remove pot lid. Add celery to broth and sprinkle the dough with a small amount of flour. Add squares to broth a few at a time to avoid sticking. Bring to a boil and then reduce heat to medium and cook uncovered for 25 minutes on medium heat. Add potatoes and cook for another 20 minutes. Gently stir stew during cooking time occasionally to make sure squares don't stick to bottom. Add cut up chicken and carrots to pot. Cook covered on low heat until carrots are tender. Broth should be thick like a stew when done. You can add small amounts of water if it becomes to thick while cooking.
• 4. Serve with Italian bread for dipping.