Pa Dutch Chicken Pot Pie Noodle Soup Food

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

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

PA DUTCH CHICKEN POT PIE NOODLE SOUP

Steps:

• Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.
• Reduce heat, cover and simmer for 1 hour. Add the celery carrots, leeks, parsley and potatoes; cover and simmer for an additional hour.
• Remove cooked chicken from the stockpot. cut up the chicken into bite-sized pieces w/ a knife or 2 forks.
• While your cutting up the chicken, throw your pot pie noodles in the stockpot with the rest of the soup.
• Add additional water, if needed, but it's not supposed to be too watery -- it's more of a stew.
• Turn up the heat to boil; reduce heat and simmer, stirring occasionally for about 15 minutes or until your noodles are desired softness.
• Return your cut up chicken to the pot and heat through.
• Adjust your salt and pepper to taste.
• Remove bay leaf.
• Put it in a big bowl and slurp away!
• **Make sure you serve it with WHITE bread (NOT whole wheat) slathered with butter (NOT MARGARINE) so thick that you can see your teethmarks.

THICK PENNSYLVANIA DUTCH POT PIE

Steps:

• Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
• Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
• Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
• Add chicken once potatoes and noodles are tender; add roux to thicken.
• ROUX:.
• Heat small skillet on high, remove from heat.
• Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
• Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).

CHICKEN POT PIE NOODLE SOUP

Steps:

• Place chicken in a medium to large stockpot; cover with water.
• Bring to a boil, cover and simmer for about 2 hours to make a nice stock.
• Meanwhile, peel and cube potatoes.
• Reserving broth, remove chicken; cool.
• Remove meat from bone and cut up into bite size pieces and return to the same pot with the reserved broth.
• Add peeled, cubed potatoes.
• Add the broth, base, pepper and garlic powder.
• Simmer uncovered, for at least 3 hours.
• Meanwhile, about a 30 minutes prior to serving, start to boil noodles, drain.
• Ladle soup into bowls and add cooked noodles.
• Serve with warm buttered bread.

BOTT BOI PENNSYLVANIA DUTCH POT PIE

Steps:

• Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
• To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
• Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.