Pennsylvania Dutch Chicken Pot Pie

We had our first snowfall of the season yesterday.  I am not a fan of the cold, but it is an excuse to make soup.  I do love soup.

When I say I am making pot pie, it confuses most people.  Chances are you think I’m referring to a pie with chicken and gravy filling, like the type sold in the freezer section of the grocery store.  I’m not.  Those don’t involve a pot. People familiar with Pennsylvania Dutch cooking know pot pie is a soup.  It’s VERY similar to Cracker Barrel’s Chicken and Dumplings.  We all know that is misnamed as well.  Chicken and dumplings have balls of dough, not flat pieces.  Get with the program, people.

This recipe is one of my favorites.  It reminds me of my Grandmother and spending time with her in the kitchen.  I remember helping her roll out the noodles when I was very small.  Sometimes she would even let me pinch the squares into bows.  The small things make me smile.

I made this with broth and leftover chicken from my Crock Pot Chicken.  You could easily make stock using the method I explained in my chicken and waffles or chicken corn soup recipe.  You could also use packaged broth and leftover chicken breasts.  Whatever method is easier for you, use it!

Pennsylvania Dutch Chicken Pot Pie

For Soup:

6 Cups Chicken Broth
2 Cups Shredded Chicken
1 Medium Onion, Chopped
4 Carrots, Chopped

For Noodles:

2 tsp Baking Powder
3 Cups Flour
1 tsp Salt
1/2 Cup Shortening or Butter
1/2 Cup Milk
Extra Flour For Rolling

Whisk together the baking powder, flour, and salt.  Cut in the shortening or butter.  You can use a pastry blender, fork, or your hands for this.  I usually just use my hands.  That’s the way my Grandmother did it.

Mix in the milk, adding more milk or flour to solid, non-sticky consistency.

Roll out on a floured surface.  It should be about 1/4 inch in thickness or less.  Cut the dough into squares.  They don’t have to be perfect.

Add the onions, carrots, and chicken to the broth and bring it to a boil.

Once the broth is boiling, add the noodles a few at a time.  Make a layer at the top, then lightly push them down.  They’ll float when they’re fully cooked, so it’ll get harder to push them down towards the end of the batch.

Let noodles cook for about 5 minutes, or until they’re all floating.

Enjoy.

The best thing about this recipe is how versatile it is.  Ham pot pie?  Delicious.  Turkey pot pie is AMAZING with Thanksgiving leftovers.  You can add celery, leave out the carrots, anything.  Mix it up depending on what you have on hand.

For a printable version of this recipe, click here!!