Cookbook:Pennsylvania Pot Pie

Pennsylvania Pot Pie
Category	Meat recipes
Servings	6
Time	1 hour
Difficulty

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Pennsylvania pot pie is a Pennsylvania Dutch soup, consisting of meat, vegetables, and squares of pie crust.

Ingredients

Dumplings/noodles

• 2 ½ cups flour
• 1 tsp salt
• 1 tsp ground pepper
• 1 cup shortening
• ⅓ cup plus 1 tbsp cold water

Soup

• 2 quarts water
• 1 can green beans
• 1–3 lb stewing chicken
• Salt, to taste
• Pepper, to taste

Procedure

1. Boil chicken in water until tender.
2. Meanwhile, prepare noodle dough following the first 5 steps of the Flaky Pie Crust procedure, using the ingredients above. Sugar and butter are replaced with pepper and shortening, respectively.
3. On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9-inch circle or 8 x 10-inch rectangle).
4. Cut dough into roughly 2-inch squares.
5. Remove chicken from broth. Shred chicken, discarding bones and skin.
6. Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.
7. Add chicken and green beans. Simmer for 10–15 minutes.
8. Remove from heat. Let stand 5 minutes before serving.

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.