Homemade Chicken Pot Pie Amish Food

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

• If you don't already have some cooked chicken, you will need to cook chicken.

PENNSYLVANIA DUTCH CHICKEN POT PIE

Steps:

• Blend egg with milk and melted butter. Add liquids to flour and salt. Mix until combined being careful not to overmix. Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8" thickness. Cut into pieces/squares approximately sized 2" by 2". No need to be perfect. Lay pieces onto flour dusted wax or parchment paper. Cover and set aside until needed. NOTE: Feel free to double the noodle recipe if you prefer extra. In the event you do, increase quantity of broth to 10 cups.
• In a large stock pot add chicken broth, chicken and a pinch of turmeric. Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces. To the stock pot add potatoes, carrots, celery and onion. Cook for 10 minutes uncovered at a low simmer. Bring to a boil and slowly add noodles piece by piece. NOTE: A rapid boil is key when adding noodles, otherwise they tend to stick to one another. Once all noodles have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes until vegetables & noodles are tender. Uncover, add chicken and continue to cook on a low simmer for another 20 minutes. NOTE: This recipe gets better with time Season with salt & pepper, to taste. Add parsley as garnish.

SIMPLE STOVETOP AMISH CHICKEN

Steps:

• Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
• While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
• When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
• Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

CHICKEN PIE FROM AMISH COOKBOOK

Steps:

• Filling: Remove chicken from bones.
• Cut meat into bite sized pieces.
• Set aside.
• Melt butter; stir in flour.
• Blend in chicken broth and milk, and cook until smooth and sllightly thickened.
• Add chicken to gravy.
• Spread vegetables on bottom of greased baking pan.
• Pour chicken gravy over top.
• Crust: Mix dry ingredients together.
• Cut in shortening until mixture resembles peas.
• Stir in milk and mix well.
• Add egg and blend.
• Roll out dough, then spread over chicken.
• Cut slits in dough to permit steam to escape.
• Bake at 425F for 20 to 30 minutes or until crust is brown.

BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)

Steps:

• Add flour, sea salt, sugar, butter and ice cold water to the container of a food processor fitted with the "S" blade.
• Process until coarse crumbs form.
• Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
• Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
• After crust has chilled and you are ready to make the chicken pot pie:
• Preheat oven to 425 degrees F.
• In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
• Add milk and whisk until combined, set aside.
• In a 4-quart pan over medium heat, boil water.
• Add chicken bouillon and whisk until dissolved.
• Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
• Cook over medium heat, stirring constantly, until thick (about 3 minutes).
• Remove from heat, cover and set aside.
• Add potatoes, 2 TBS butter and garlic and water to a large, nonstick saucepan and cover. Cook covered for 10 minutes, or until the potatoes are soft, stirring occasionally.
• Add carrots, onion, celery and additional 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
• Add peas, corn, chicken and sauce. Stir until combined. Remove from heat and set aside.
• Roll out both discs of dough.
• Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
• Place bottom dough into the pie plate.
• Put filling on top of the crust.
• Add the other crust on top, pinch the edges together and cut an "X" in the top.
• Whisk together the egg yolk and heavy cream.
• Brush it all over the crust with a pastry brush.
• Use a pie crust shield to protect the outer crust.
• Bake at 425 for 30 - 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
• Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

CHICKEN POT PIE

Steps:

• Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
• Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
• Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
• Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
• Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

HOMEMADE AMISH CHICKEN POT PIE

Steps:

• 1. Use a 5 quart pot and add chicken cubes, diced carrots and celery, onion and peas.
• 2. Cover with chicken broth and add parsley, salt and pepper.
• 3. Simmer on medium low heat until vegetables are tender.