Pennsylvania Dutch Chicken Pot Pie

Name: Pennsylvania Dutch Chicken Pot Pie
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 1 broiler/fryer chicken (2 to 3 pounds), cut up; 1 large onion, chopped; 2 celery ribs, chopped; 2 quarts water; 4 medium potatoes, peeled and cubed; 3 medium carrots, sliced; 1 teaspoon each salt and pepper; 1/4 cup chopped fresh parsley; NOODLES:; 3 cups all-purpose flour; 1-1/2 teaspoons salt; 3 large eggs, room temperature, lightly beaten; 4 to 6 tablespoons water

Total Time Prep: 30 min. + resting. Cook: 2 hours.

Yield 6 servings

Test Kitchen Approved

Forget what you know about potpie. From the middle of the Keystone State, Pennsylvania Dutch chicken pot pie takes a whole new approach to everyone’s favorite cozy meal.

Ingredients

1 broiler/fryer chicken (2 to 3 pounds), cut up
1 large onion, chopped
2 celery ribs, chopped
2 quarts water
4 medium potatoes, peeled and cubed
3 medium carrots, sliced
1 teaspoon each salt and pepper
1/4 cup chopped fresh parsley
NOODLES:
3 cups all-purpose flour
1-1/2 teaspoons salt
3 large eggs, room temperature, lightly beaten
4 to 6 tablespoons water

Directions

In a large stock pot, combine chicken, onion and celery. Cover with water; bring to a boil. Reduce heat to a simmer. Cook until chicken is tender, about 1 hour.
Remove chicken from pan; cool slightly. Remove meat from bones; discard skin and bones. Cut meat into bite-size pieces. Set aside; keep warm.
Add potatoes, carrots, salt and pepper to both. Cook until tender, 30-35 minutes. Return meat to pot; heat through.
Meanwhile, to make the noodles, combine flour and salt in a large bowl; make a well in center. In another bowl, beat egg and 2 tablespoons water; pour into well. Stir to form a dough. Turn dough onto a floured surface; knead 8-10 times. Add more water as needed. Roll to 1/8-in. thickness. Cut into 2-in. squares. Allow to rest, covered, for 10 minutes.
Bring soup to a simmer; add noodles. Cook until noodles are tender, 15-20 minutes. Garnish with parsley before serving.

Nutrition Facts

1 serving: 503 calories, 8g fat (2g saturated fat), 154mg cholesterol, 1109mg sodium, 73g carbohydrate (4g sugars, 5g fiber), 32g protein.

This recipe was handed down to me by my great-grandmother, who taught me how to make potpie in her small kitchen in Pennsylvania Dutch country. Every Dutch cook has her own variation of potpie, and this is our family's. We always eat it with pepper cabbage—a shredded cabbage salad with cider vinegar dressing. —Mae Wolford, Fleetwood, Pennsylvania

Recipe Creator