This recipe for Pennsylvania Dutch Chicken Pot Pie is a favourite meals at our home. This is a classic American recipe from the Amish cookery book. The tenderness of the chicken mixed with the soft vegetables make this a lovely warming meal. However, add the small dough squares and the meal jumps another level to amazing. This is a main dish on its own, but I like to serve it with Braised Peas with Prosciutto. If you wish, you can use the dough to make a lid to become a traditional pie such as Autumn Chicken Pot Pie or Chicken Potpie in a Bowl.
Pennsylvania Dutch Chicken Pot Pie
- 3 cups all-purpose flour 750 ml
- 2 large eggs
- 1 tbsp butter 15 ml
- 3/4 cup water 180 ml
- 3 lbs chicken pieces 1.35 Kg
- 2 quarts water 2 L
- 4 large potatoes diced
- 4 ribs celery chopped
- 4 medium carrots chopped
- 1 large onion chopped
- 3 sprigs fresh parsley
- 1/4 tsp saffron 1 ml, optional
- parsley Chopped
- Salt to taste
- ground pepper to taste
- Mix together the dough ingredients, adding just enough water to form a stiff dough.
- Roll into a thin sheet on a floured surface and cut into 2-inch (5 cm) squares.
- Let dry for at least 1 hour.
- Combine the chicken and water in a large pot and bring to a boil over high heat.
- Reduce the heat and simmer covered until the chicken is tender, 20 to 30 minutes.
- Remove the chicken from the pot and skim any foam off the surface of the broth.
- Remove the meat from the chicken bones, discarding the bones and skin.
- Add the vegetables, salt, pepper, and saffron to the broth and simmer 10 minutes.
- Add the squares of dough to the broth and simmer 30 minutes, stirring occasionally.
- Add the chicken meat and heat through.
- Serve immediately garnished with chopped parsley.