Friday, March 4, 2011

Pennsylvania Dutch Pot Pie

First of all, this recipe probably isn't pot pie in the sense that you're used to.  When most people think "pot pie," they're thinking of an actual pie with a stew-like filling.  This recipe includes no pie pan; it's more like what you would get if you made the pie right in the pot.  My mom's family is Pennsylvania Dutch, and this is one of the staples of Pennsylvania Dutch cooking.  The pot pie recipe is my Grandma's, and it is absolutely delicious! 

Pennsylvania Dutch Pot Pie
1 chicken
Water to cover chicken
1 onion, chopped
3 carrots, sliced
3-4 potatoes, diced
2 ribs celery, sliced
⅓ c. chicken bouillon
1-2 Tbsp parsley
Salt and pepper, to taste
1 batch pot pie (see recipe below)

Place chicken in large stock pot.  Cover with water.  Bring to boil, reduce heat, and simmer, covered, until thoroughly cooked.  This will take a few hours.

Remove chicken from pot, set aside to cool.  If necessary, add water to end up with about 3 quarts of liquid.  Bring cooking liquids to a boil; add chopped vegetables, bouillon, and salt and pepper.  Adjust seasonings as necessary.

Boil until vegetables begin to turn tender, but are not quite done; add parsley.  While vegetables are boiling, remove chicken from bones, shred, and set aside.
Add prepared pot pie noodles to boiling water (make sure it's a rolling boil).  Cook for 15-20 minutes, or until cooked through.  About 5 minutes before noodles are done, add desired amount of chicken back into pot.  Save unused chicken for other meals (quesadillas, sandwiches, tortilla soup, etc.).

Pot Pie
2 cups flour
1/2 tsp salt
1 tsp baking powder
2 Tbsp shortening
1 egg, beaten
1/3 cup water

Combine dry ingredients.  Cut shortening into flour mixture until pieces are very fine.

Stir in beaten egg and water.  The mixture will be pretty dry and crumbly, so it's easiest to get messy and use your hands.

On a floured surface, roll the dough until it is very thin.  Cut dough into 2-inch squares.

**I apologize I don't have any pictures of the final product, but we ended up having to make a trip to the ER right after this finished cooking.  Next time I make this, I'll try to take pictures and add them.**


Michelle P said...

First off: hope everything is okay?! ER?!
Second, this is EXACLTY what I think of when I hear chicken pot pie because my Dad's family is Pennsylvania Dutch as well,and this is one of my Dad's favorites!! Always a fun surprise to see a family dish in another place! :)

Kimiko said...

Yep, we're all fine now. :) I think we sent you (or maybe just David) an email about what happened. You can check out my FB page for the details.

Also, how cool is that that your family likes this, too! Funny all the little things we have in common! Unfortunately, I don't think this would bode well with the Parkers. James doesn't particularly care for it, so I'm not sure the rest would care for it, either. :(

SJerZGirl said...

I grew up on this. The only things different that Mom did was she left the strips long and she didn't put leavening in the dough. Other than that, it looks just like hers. In fact, I'm going to an "Old Fashion Chicken Pot Pie" supper sponsored by a church near where I grew up tomorrow afternoon. I can't wait!

SJerZGirl said...

I linked to your blog in my blog entry for today, which was about Potpie (the theme was the letter P for the A-Z Blogging Challenge). You had the best photo I could find and were one of two recipe blogs I linked to. You'll find it here: The Frustrated Foodie

Anonymous said...

I My Mother In Law Used To Make This.........She Would Add A Few Sliced Potatoes (I Like It Without Potatoes) Glad To Find Your
Recipe She Passed Away And I Couldn't Find A Printed Recipe In Her Card File. Teaching This To My Grandchildren....Thanks!

Hazelton Girl said...

My Mother was Pennsylvania Dutch. She was a fabulous cook. She made a cake that she called Dutch Cake. It was about a 3 to 4 inch high cake and the center was indented. She would put sour cream and peaches or other fruit in the center. I don't have the recipe. Does anyone know the recipe for this cake?

Anonymous said...

I too grew up on this (from PA) - but I found that a bay leaf makes the flavor more as I remember - and too, no shortening or baking powder in the dough. YUM the ULTIMATE comfort food! LOL Great Pictures!

mouse24 said...

Both of my Grandmothers made this. It's easily my favorite meal (ham potpie). Near the end of my one grandmothers life, she used to cheat on the dough. She used 1 cup of bisquick and 1/2 cup flour with a little water. Worked great and tasted the same.


Unknown said...

My grandma makes this and it's the best! Also Pennsylvania Dutch, however she calls them her sloppy doppy noodles! !

Unknown said...

My recipe had been in the family at least 5 generations and does not have egg and uses milk and butter instead of shortening and water. Potpie noodles should puff up, be rigid, and have a chewy texture. Those are just egg noodles cut into squares instead of strips.

Anonymous said...

I am amazed how many recipes there are. 1 cup of flour to 1 large egg add water, little by little till you get a Rollable dough. Saffron is added to stock for flavor.

Anonymous said...

Also from Pa we also make this with leftover Ham from any holiday . Also no shortening or baking powder but still the same

Lebanon girl said...

I grew up on this too. And I'm from PA. My dad used to make this but then he did something different. He made the potpie, kept everything separate and then put it all in a huge cast iron frying pan. Pie dough, layer of chicken, layer of potatoes, layer of pot pie drained. and kept layering it till it was at least an inch above the pan. Put a huge pie crust on top, cut slits in to let out steam. Baked it till crust nice and brown. Used the juice that was left over to spoon over the slices on your plate. the best ever meal and my favorite. We always had it for company and for my fathers Birthday dinner.

Anonymous said...

I make this regularly but my "pot pue" recipie is 1 cup flour, 1 egg and 1/2 an egg shell of water...simple and yummy!

Anonymous said...

I'll have top make this and let you all know how good it was.

Mark P. Kessinger said...

I grew up in Central PA, and my family has deep roots there. Pot Pie is probably my all-time favorite dish from my childhood. My family's preference, though, was to make it with ham rather than chicken. If you haven't tried it with ham, I highly recommend it! We always had a baked ham (glazed with a mustard/brown sugar sauce) at Christmas and Easter, and occasionally at other times as well. Pot pie generally came three or four days after we had the ham for whatever occasion . . . you know, after most of the ham has been used, and the day AFTER we had ham & green beans, when you were down to mostly the bone, some fat and gristle, and a few scraps of actual ham that remained attached to the bone. But that's all you need to create a terrific stock to use as the liquid in the pot pie!

Sue said...

So great to see a "real" recipe for Chicken Pot Pie! My mother's family is also Pennsylvania Dutch. When you try to find a chicken pot pie recipe on line, all you get is basically chicken stew with a crust on top! This recipe is pretty close to the one my aunt gave me. Thank you!

Anonymous said...

I too am from Pa. And am Pennsylvania Dutch...I make this also. It's my family's favorite.i don't put shortening or baking powder. I'm gonna try this and see if I like it better.I also put potatoes in mine.

Cathy said...

Oh no! How could they not like "HOMEMADE FROM SCRATCH CHICKEN NOODLE SOUP"????? Maybe if you cut your dough thinner & longer, rather than square or rectangular? That would give them more of a "NOODLE" appearance, such as in canned soups or bagged noodles. Just a suggestion for you! Good luck!!

Anonymous said...

Only one thing missing is a pinch of Saffron.

Anonymous said...

Looking forward to trying this recipe! About how big of a pot does this make? I will be making this for a group of people this weekend and I am trying to figure out if I need to double or triple this recipe! Thanks!

Kimiko said...

Sorry for not responding sooner. I make mine in a large Dutch oven and it's usually more than half full. It really depends on how big your chicken is, how much broth you use, etc.

Anonymous said...

I was only a small child but I remember my Grandma making something like this and they would have a sauce they would put on it if you wanted with bacon and it was like a sweet and sour and it was great. She was also Pa. Dutch and lived in Lebanon.

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