Learn how to make Pennsylvania Dutch-style chicken pot pie which is not actually a pie at all but more like a stew. It includes delicious homemade noodles for the ultimate comfort food dinner everyone will love.
I was fortunate enough to marry a wonderful man who grew up in Pennsylvania Dutch country with an Italian mother, and a father who was a chef. Sadly both are now deceased but we are reminded of them through extended family and our own children. One of the many recipes I have learned from my mother-in-law was her Chicken Pot Pie.
Pennsylvania Dutch Chicken Pot Pie
I know it's not Italian but my mother-in-law, Millie, was such a great cook, she could make just about anything. Growing up in Pittsburgh, with my own mother of German descent, I had never had Chicken Pot Pie like this one. You see it wasn't a pie, it was more of a stew, a delicious stew. Sometimes referred to as "boiled pot pie."
It's not too difficult to make though a little time consuming but worth every minute. Much like making chicken noodle soup from scratch.
To be honest I struggle with rolling out the dough. My impatience gets the better of me and it's usually a little too thick. Here's a pic of my husband doing a much better job.
Over the years we've added green beans for color and a little healthy vegetable add-in.
On occasion, Millie would make a baked chicken pot pie. I never got her recipe but I seemed to be pretty much the same but instead of boiling the dough in the shape of noodles, she would use the dough to top a 9 x 13-inch baking pan. I've since then made a similar chicken pot pie casserole and it was great but mainly we stick to Millie's original version.
What about you? Do you have any special family recipes? Have you ever had Chicken Pot Pie that wasn't in a pie shell?
Millie's Chicken Pot Pie
- 1 chicken cut into parts (I often just buy parts)
- 4-5 ribs of celery - chopped
- 3 carrots - chopped
- 1 medium onion - chopped
- 2 c flour
- ½ t salt
- pinch of black pepper
- ½ t . baking soda
- 2 eggs - slightly beaten
- 1 T softened butter
- 4 medium potatoes
- ½ bag frozen green beans
- Saute celery, carrot, and onions in some vegetable oil in a large stockpot. Add chicken. Cover chicken with water and bring to a boil. Reduce heat and simmer for 1 - 2 hours or until the chicken is falling off the bone.
- Remove chicken from stock and let cool. Skim fat. Once the chicken has cooled remove it from bones and tear or chop into bite-size pieces.
- Peel potatoes and chop into 1-inch cubes.
- To make the noodles mix together flour, salt, pepper, and baking soda.
- Pour the flour mixture onto your counter. Make a well in the middle and add the eggs and butter into the well. Fold the mixture together and add enough warm water until you can make a non-sticky dough ball.
- Cut the dough in half and roll it out until it is the size of a cookie sheet. Cut into 1-inch squares with a pizza cutter or knife.
- Bring stock back to a boil. Add potatoes. Add dough noodles one at a time by placing them where the bubbles are coming up. Stir in.
- Cook for 1/2 hour and then add in the chicken and green beans. Simmer for about 10 minutes and serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.