Mom Mom’s Pennsylvania Dutch Pot Pie

* 4 split chicken breasts (or you can use thighs or cut up whole chicken)

Water to cover chicken parts

Salt and pepper, to taste

 *You can also use boneless chicken breast and cook in boxed chicken broth

1 batch pot pie noodles (see recipe below)

Place chicken in large stock pot.  Cover with water, add salt/pepper.  Bring to boil, reduce heat, and simmer, covered, until thoroughly cooked about an hour.  Remove chicken from pot, set aside to cool to handle then remove meat from bone (I do this while potpie is cooking).  Prepare rolled pot pie noodles.


Pot Pie Noodles                                                         

2 cups flour

1/2 tsp salt

1 tsp baking powder

2 Tbsp shortening (or margarine/ butter)

1 egg, beaten

1/3 cup water

Combine dry ingredients.  Cut shortening into flour mixture until pieces are very fine.  Stir in beaten egg and water.  The mixture will be pretty dry and crumbly, so it’s easiest to get messy and use your hands.  On a floured surface, roll the dough until it is about 1/4 inch thin.  Cut dough into 1-inch squares.  Return stock to a rolling boil.  Add prepared pot pie noodles to boiling stock (make sure it’s a rolling boil).  Cook for 15-20 minutes, or until cooked through.   You can either add chicken back to the noodles/broth then serve or place a serving of meat on each plate and ladle a serving of noodles and broth over top of meat.  We like to have peas as a side dish.  You could also cook diced carrots with chicken and serve that as veggie.


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