Pennsylvania Dutch Chicken Pot Pie 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.

PENNSYLVANIA DUTCH-STYLE CHICKEN POTPIE

Steps:

• Season the cavity of the chicken with salt and pepper, put the chicken in a kettle just large enough to hold it, and add 14 cups water. Bring the water to a boil, simmer the chicken, covered, skimming the froth, for 45 minutes or less, or until it is tender, and transfer it to a large bowl. When the chicken is cool enough to handle, discard the skin and bones, cut the meat into bite-size pieces, and chill it, covered. Measure the stock remaining in the kettle and boil it until it is reduced to about 10 cups. Strain the stock through a sieve into a bowl, let it cool, uncovered, and chill it, covered, overnight.
• In a bowl blend together the flour, the shortening, and the salt. In a small bowl whisk together the egg and 2/3 cup cold water, add the mixture until it forms a soft but not sticky dough. Halve the dough, keeping half of it under an inverted bowl, roll out the other half on a heavily floured surface into a 12- by 10-inch rectangle, and cut it with a pastry wheel into 2-inch squares. Transfer the squares to a lightly floured baking sheet and roll and cut out the remaining dough in the same manner.
• Discard the fat from the stock, return the stock to the kettle, and bring it to a boil with the chicken, the carrots, the celery, the onion, the potatoes, peeled and sliced thin, and salt and pepper to taste. Add the noodle squares, a few at a time, stirring gently, simmer the mixture, covered, for 20 to 30 minutes, or until the vegetables and noodles are tender, and stir in the parsley.

PENNSYLVANIA DUTCH CHICKEN POT PIE

Steps:

• Noodles:
• In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle water on 1 Tbsp. at a time, gently tossing with a fork. Push to side of bowl. Repeat until dough is moistened and forms a ball. Roll out on a lightly floured surface and cut into medium sized squares. Place on platter and cover with plastic wrap. Set aside.
• Stew:
• Put chicken, celery, onion, poultry seasoning, bouillon cubes, garlic powder, salt and pepper in a large pot (a 5 qt Dutch oven works well). Fill the pot with water. Cover and cook on medium to high heat. Bring to a boil, reduce heat to a simmer. Cook 1-2 hours until chicken is falling off bones.
• Meanwhile, make noodles and set aside. When chicken is done, remove from pot and set aside to cool. Bring broth back to a boil and add noodles one at a time, trying not to place noodles on top of each other. Cover, reduce heat to a simmer.
• Remove the skin and bones from the chicken, discarding bones and skin. Shred the meat; add the chicken back to the pot. Once the noodles are starting to firm, stir. Continue cooking until noodles have firmed and the broth becomes milky white in appearance.

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).

PENNSYLVANIA DUTCH SEITAN POT PIE

Steps:

• Noodles: In bowl whisk the egg and water. Add your flour and salt then stir until dough gathers into a ball. Knead 5 to 6 minutes. You want smooth and elastic. Cover and let rest.
• In a dutch oven combine the onion, carrot, celery, potato, corn, broth, water, bouillon and seitan. Bring to a boil, cover and simmer for 10 minutes.
• Roll out the noodle dough. Cut into pot pie squares about 1 1/2 inch wide and 1/8 thick. Drop into soup. DO NOT SHAKE OFF THE FLOUR. In fact if the soup isn't thick enough to please you dump some more from the mixing bowl inches Now close the lid.
• Cook for about 10 minutes and like the dumpling recipe do not peek. Adjust the seasonings [salt, pepper, Mrs Dash] when done. Serve.
• For PA Dutch "Chicken" and dumplings use the sauerkraut dumpling recipe I posted under Philocrates.
• For Vegan omit the egg noodles and use eggless. Sorry I don't know of a sauerkraut dumpling that can be made without it. You could try the recipe I posted and omit but no promises.