Learn how to make chicken pot pie which is not actually a pie at all but a stew-like one pot meal from the Pennsylvania Dutch country.
I was fortunate enough to marry a wonderful man who grew up in Pennsylvania Dutch country which 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.
I know it’s not Italian but Millie could make just about anything and even though I grew up in Pittsburgh 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.
Millie’s Chicken Pot Pie Recipe
It’s not too difficult to make although I always struggle with rolling out the dough. My impatience gets the better of me and it’s usually a little too thick. And today I’m sharing it with you.
Over the years we’ve add green beans for color and a little healthy vegetable addition. 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 as a top to a 9 x 13 inch baking pan. I’ve never tried it because we love the original recipe.
What about you? Do you have any special family recipes? Have you ever had Chicken Pot Pie which wasn’t in a pie shell?
Here’s the recipe:
Millie's Chicken Pot Pie
Ingredients
- 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
Instructions
-
Saute celery, carrot and onions in some vegetable oil in a large stock pot. 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.
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Remove chicken from stock and let cool. Skim fat. Once chicken has cooled remove from bones and tear or chop into bite size pieces.
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Peel potatoes and chop into 1 inch cubes.
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To make the noodles mix together flour, salt, pepper and baking soda.
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Pour the flour mixture onto your counter. Make a well in the middle and 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.
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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.
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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.
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*Dottie says
Here in the middle of PA Dutch country, Lancaster County, PA the version baked with a top crust is known as “chicken pie. ” Love them both!
Patti says
Thanks Dottie,
My husband’s family is from York, PA. I used to love visiting the Central Market with all the great local merchants. I’ll have to try your Chicken Pie version. Do you think the noodle dough would work or do you use more of a pie crust on top?
Dottie says
Definitely a pie crust top! My grandmother made her’s with nothing in side but chicken, gravy, sweet potatoes and white potatoes. I like to add carrots, peas and some onion and celery.
Patti says
That’s what I was thinking because the dough is basically an egg noodle but you never know. Better to ask someone with experience. Thanks for the tip. I’ll try it next time.
Barb Diffenderfer says
Greetings from Manheim, Pa. Yes it’s about to snow, ONE MORE TIME!!! Today was the first time I received all this fun through my email! Made chicken pot pie 2 weeks ago. Wonderful meal for this time of year. I always make and roll my own noodles. If you haven’t tried this you must! Very easy to do, and a great way to save $$! The recipe I use is found in the Mennonite Cookbook, a book that is given as a wedding gift in these parts! This dough would not be good for top or bottom pie crust. Keep warm!
Patti says
Hi Barb,
Love that you are using a Mennonite Cookbook recipe that you received as a wedding gift.
I’m not sure where my mother-in-law got her original recipe.
Thanks for stopping by and sharing the tip about crust too!
Lisa Heist says
Hi Patti,
You are making me miss Millie’s cooking but thanks for the idea of what to make this weekend! Hope your family is well.
Patti says
Hi Lisa,
Everyone here is doing well. We miss Millie dearly and everyone on my side of the family loves her Pot Pie so I thought I’d share it. Hope you and yours are doing well too. Thanks for stopping by.
Patti