Homemade Amish Chicken Pot Pie Recipes

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

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

HOMEMADE AMISH CHICKEN POT PIE

Steps:

• 1. FOR SOUP BASE: use a 5 quart pot and add chicken cubes, diced carrots, celery, onions and peas.
• 2. cover with chicken broth and add parsley, salt and pepper to taste.
• 3. simmer on medium low until vegetables are tender.
• 4. FOR NOODLES: combine egg, remaining salt, milk and flour, mix well. if dough is to sticky just add a little more water.
• 5. roll dough out on floured covered area to about 1/4 to1/8 inch thick. cut dough into 11/2 inch squares to make noodles.
• 6. slowly put squares into the already made soup mixture and cook for 10 minutes on medium heat until noodles are done. serve warm.

HOMEMADE AMISH CHICKEN POT PIE

Steps:

• 1. Use a 5 quart pot and add chicken cubes, diced carrots and celery, onion and peas.
• 2. Cover with chicken broth and add parsley, salt and pepper.
• 3. Simmer on medium low heat until vegetables are tender.

CHICKEN PIE FROM AMISH COOKBOOK

Steps:

• Filling: Remove chicken from bones.
• Cut meat into bite sized pieces.
• Set aside.
• Melt butter; stir in flour.
• Blend in chicken broth and milk, and cook until smooth and sllightly thickened.
• Add chicken to gravy.
• Spread vegetables on bottom of greased baking pan.
• Pour chicken gravy over top.
• Crust: Mix dry ingredients together.
• Cut in shortening until mixture resembles peas.
• Stir in milk and mix well.
• Add egg and blend.
• Roll out dough, then spread over chicken.
• Cut slits in dough to permit steam to escape.
• Bake at 425F for 20 to 30 minutes or until crust is brown.

SIMPLE STOVETOP AMISH CHICKEN

Steps:

• Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
• While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
• When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
• Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.