Pa Dutch Chicken Pot Pie Recipe

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Eric Modified: December 9, 2021
Pa Dutch Chicken Pot Pie Recipe

 

How To Make Pa Dutch Chicken Pot Pie

Pa Dutch chicken pot pie is brimming with traditional flavors. This one pot dish is made with homemade noodles and is comfort food at its finest.

Prep: 30 mins
Cook: 1 hr 30 mins
Total: 2 hrs
Serves:

Ingredients

  • 5 lb whole chicken, (1 whole)
  • 1 bay leaf
  • 4 stalks celery , chopped
  • 4 medium carrots, chopped
  • 1 medium onion, finely chopped
  • 2 tbsp fresh parsley, or 1 to 2 teaspoons of dried parsley

For Pot Pie Dough:

  • 2 cups flour, extra for rolling out
  • 1 egg
  • 2 egg yolks
  • ¼ tsp salt
  • 6 tbsp milk

Instructions

  1. Remove anything inside the chicken. Rinse the chicken. Place chicken in a dutch oven or stock pot. Cover with water.

  2. Add a bay leaf and 1 teaspoon of parsley. Bring to a boil. Cover and reduce heat to low-medium. Simmer for about 1 hour or until thoroughly cooked.

  3. Turn off the heat. Remove chicken from broth. Allow chicken to cool. Meanwhile, strain broth.
  4. Once cool. Remove chicken from bones. There will be about 4 cups. Reserve the rest for another use.

Pot Pie Squares:

  1. In a food processor, add flour, egg, egg yolks and salt. With processor on add 5 tablespoons of milk through the chute. The dough should come together easily and form into a ball. If it's too dry, add an additional tablespoon of milk.

  2. If it's too wet, add flour a tablespoon a time until dough forms easily into a ball. (If desired, use a stand mixer or mix by hand.)

  3. On a floured surface flatten dough into a circle. With a pastry rollerr using flour as necessary to keep from sticking. Roll out to about ⅛ inch thickness.

  4. Using a pizza cutter cut into approx 2-inch squares. If there's extra dough on the edges, roll into a ball and repeat.

  5. Place squares on floured baking sheet. They can be piled on top of each other just make sure there's plenty of flour to keep them from sticking.

Pot Pie:

  1. Heat chicken broth in a Dutch oven and add carrots and celery. Cook for 15 to 20 minutes until softened.

  2. Turn up the heat, bring to a boil. Drop dough squares one at a time into the pot, stirring frequently. If a bunch is dropped in together they will stick together in a clump.

  3. Maintain a very gentle boil, cook the dough for 4 to 6 minutes. Add the reserved chicken and chopped fresh parsley. Stir and season with salt and pepper to taste. Cook until hot.

  4. Serve and enjoy!

Nutrition

  • Sugar: 3g
  • :
  • Calcium: 50mg
  • Calories: 353kcal
  • Carbohydrates: 29g
  • Cholesterol: 93mg
  • Fat: 16g
  • Fiber: 2g
  • Iron: 3mg
  • Monounsaturated Fat: 6g
  • Polyunsaturated Fat: 3g
  • Potassium: 379mg
  • Protein: 23g
  • Saturated Fat: 5g
  • Sodium: 165mg
  • Trans Fat: 1g
  • Vitamin A: 5598IU
  • Vitamin C: 9mg
Nutrition Disclaimer
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