Cookbook:Pennsylvania Pot Pie
|Pennsylvania Pot Pie|
Pennsylvania Pot Pie is a Pennsylvania Dutch soup, with meat, vegetables, and squares of pie crust.
- Boil chicken in water until tender.
- Meanwhile, prepare noodle dough following the first 5 steps of Flaky Pie Crust procedure, from the ingredients above. Note: Sugar and butter are replaced with pepper and shortening, respectively.
- On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9" circle or 8" x 10" rectangle).
- Cut dough into roughly 2" squares.
- Remove chicken from broth. Shred chicken, discarding bones and skin.
- Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.
- Add chicken and green beans. Simmer for 10 to 15 minutes.
- Remove from heat. Let stand 5 minutes before serving.
Last modified on 21 September 2006, at 17:58↑Jump back a section
Notes, tips, and variations
- Note: Pot pie squares will dissolve into the broth around the edges, but remain relatively firm in their centers. This is normal.
- A range of fresh vegetables including fresh green beans, cubed potatoes, finely diced carrots, onions, etc. can be added after the chicken if cooking times are planned carefully.
- Cooked chicken or turkey, or bite-sized pieces of ham can be substituted for the raw chicken. In this case, substitute chicken broth for water.