My great grandmother’s recipe – Pennsylvania Dutch Chicken Pot Pie.
This Pennsylvania Dutch Chicken Pot Pie recipe is from my Pennsylvania Dutch great grandmother. I grew up eating this and love it. People think of pot pie with a top and bottom crust. This is Pennsylvania Dutch country’s real chicken pot pie. Some people might make theirs a little different. You can make it with turkey, beef, ham or sausage.
To make it the real deal, you roll out your own dough squares. Mix flour, eggs and salt. Gradually add tablespoons of water till the ingredients stick together to make a dough ball.
Roll out dough on a floured surface. Make sure to roll it thin (sometimes I roll mine too thick and it takes forever to cook). Cut into squares.
In the meantime, cook about one and a half pounds of boneless chicken breasts. Set the chicken aside. In a pot, add 8 cups chicken broth, three chopped celery stalks, a medium chopped onion and two large carrots, chopped. Also, add four medium size potatoes, diced. Sprinkle about a 1/2 tablespoon of parsley. Bring the broth to a boil. Drop the dough squares one at a time into the broth so they don’t stick together. Low boil for 25 minutes until dough is tender.
Cut the chicken up into pieces. Add to the broth. I like to thicken my broth, I add 1 tablespoon cornstarch and 1/4 cup water in a separate little bowl and whisk it till it’s smooth. I add it to the broth and let it simmer for another 5 minutes until it thickens. Add salt and pepper to taste and it’s done!
If it’s not flavorful enough, add a few packets of chicken bouillon.
I hope you enjoy this recipe as much as I do!
- 3 cups flour
- 2 eggs
- ½ tsp. salt
- Water as needed
- 8 cups chicken broth
- 1½ pound cooked boneless chicken breasts, cut up
- 3 chopped celery stalks
- 1 medium onion, chopped
- 2 carrots, chopped
- 4 potatoes, diced
- ½ tbsp. parsley
- salt and pepper to taste
- To thicken:
- 1 tbsp. cornstarch
- ¼ cup water
- For the dough: in a bowl, mix flour, eggs, and salt. Add small amounts of water till all ingredients stick together and form a dough ball.
- Roll out on floured surface and cut into 1½ inch squares.
- In a pot, add broth, celery, onion, carrots, potatoes, and parsley.
- Bring to a boil, add dough squares one at a time (so they don't stick together).
- Slow boil for 25 minutes until dough squares are tender.
- To thicken, whisk cornstarch and water till smooth. Add to broth.
- Add cut up chicken and cook an additional 5 minutes.
- Salt and pepper to taste.