Cookbook:Pennsylvania Pot Pie

Pennsylvania Pot Pie
CategoryMeat recipes
Servings6
Time1 hour
Difficulty

Cookbook | Ingredients | Recipes | Meat Recipes

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

IngredientsEdit

Dumplings/noodlesEdit

SoupEdit

ProcedureEdit

  1. Boil chicken in water until tender.
  2. 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.
  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 to 15 minutes.
  8. Remove from heat. Let stand 5 minutes before serving.

Notes, tips, and variationsEdit

  • 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.