Depending on where you grew up, you may think of chicken pot pie as a delectable, pie pastry filled with tasty vegetables, such as green beans, potatoes, and carrots, simmering in a thick tantalizing gravy. Your not wrong; however if you grew up in Pennsylvania Dutch country, chicken pot pie is a bit different. Imagine a thick simmering pot of “stew” (It is thicker than a soup and thinner than a stew) with fresh herbs, potatoes, celery, carrot, chicken, and pudgy yellow homemade egg noodles. Mmm. Mmm. Mmmmmm! That is Pennsylvania Dutch chicken pot pie!
Pennsylvania Dutch chicken pot pie takes a little while to cook, but is actually very simple and easy to make.
Cooking Time: ~ 1 hour and 10 minutes | Servings: ~ 6-8
- 1 full skinless chicken breast
- 5 medium sized potatoes, cut into bite sized chunks. (If you are on a low-fiber diet, be sure to peel them!)
- 3 stalks of celery, sliced
- 2 carrots, sliced into 1/8th – 1/4-inch discs
- 2 cups of all-purose flour
- 4 large eggs
- Tablespoon fresh thyme
- Tablespoon fresh sage
- 2 teaspoons fresh marjoram
- (If you do not have fresh herbs, roughly 1 tablespoon of Poultry Seasoning will do. It is not as fabulous, but it will still be delicious.)
- Salt and pepper to taste
Food safety: You will be working with raw chicken breast in the beginning, so be sure to keep it away from other foods, clean all surfaces it may have touched or dripped on, and wash your hands thoroughly after touching.
- Place the raw chicken breast in a medium sized pot and cover it with enough water to boil. Bring the water to a boil and cook the chicken breast for 15-20 minutes or until there is no pink in the center of the meat. You will want to keep the lid off your pot, otherwise you will have a hot, frothy, bubbling mess escaping onto your stove top. (I have a habit of forgetting this part, which makes cleaning the top of the stove a nightmare!)
- While the chicken is cooking, slice your celery stalks, slice your carrots into discs, and peel and cube your potatoes. I normally like to leave potato skins on for the extra vitamin and minerals, but in the case of Pennsylvania Dutch Chicken Pot Pie, the skins must come off. I keep an OXO peeler around just for this dish, otherwise when you reach for the leftovers you will find floaty potato skin pieces. It isn’t horrible, but it makes enough of a difference to encourage me to peel.
- When the chicken looks done, pull it out with a fork or tongs and place it on a cutting board. Do not throw out the water!!!! I repeat, do NOT throw out the water. Cut through the thickest sections of the chicken to ensure there is no pink left. If all looks good, cut or pull the chicken breast into bite sized pieces. I like to use a fork and a knife, so I don’t burn my fingers, but I am sure you’ll find your own rhythm after cooking this classic dish a number of times.
Drain the chicken water through a small sieve into a larger stew pot to remove the frothy bubbly bits. You’ll use the chicken water for your stock base.
- Now that you have your components ready, toss your chicken, celery, carrots, and potatoes into the large stew pot. Add enough water (you can also use a stock or bone broth if you like) to make sure everything is covered and will cook nicely. I like cover everything with about 1 inch of water, so there is floaty room for the yummy noodles.
- Save a little bit of the herbs for the egg noodles. Add the rest of the herbs into the pot. The measurements above are estimates to get you started and not hard and fast amounts. Eye-ball it. Go with your gut.
- Bring the water/base to a boil and then let everything simmer for about 45 minutes. Again, in order to avoid a frothy mess on your stove, leave the lid askew while it cooks. (If you are doing the low-fiber diet in prep for a medical procedure, cook it a little longer to make sure the vegetables are super soft. Another 15 minutes will probably do.)
- While your creation is simmering, you can begin on the egg noodles. Start by preparing a clean surface where you can roll out the noodles. I recommend a location close to the stove, so you can easily transfer them to the pot. Plus, if you have cats, they will show up for this meal and keeping your noodles close to the pot will minimize the number of times you trip over them.
- In a medium sized mixing bowl, place two cups of all purpose flour. (Use a spoon to fill the measuring cup and then level off to prevent overpacking.) Add the remaining herbs and mix with a fork to distribute the herbs evenly.
- Create a hole in the center of the flour and add all 4 eggs.
- Stir, stir, stir. Using a fork, stir vigorously until you get a moist yellow flour mixture.
- Take off any rings or bracelets you are wearing and put them in a safe place you will remember. This can get messy.
- Flour the clean surface you plan to roll the noodles on, flour the rolling pin you plan to use, and flour your hands.
- Grab the mixture and place it on your prepared surface. Knead the mixture until it is slightly moist, but not wet. It will be considerably less sticky than when you started.
- Once the mixture is kneaded, use the rolling pin to roll it into a square-ish shape that is thicker than 1/8th inch, but thinner than 1/4 inch thick.
- Use a pizza cutter and cut rectangular noodles. The noodles will puff up in the water, so you don’t have to make them jumbo sized. About 3/4 of an inch will do fine.
- Lift the noodles and drop them into your pot pie. If the noodles are still too moist, you can use a flat butter knife to scrape flour under the noodles and lift them. They won’t look as pretty, but they will still taste fine. As you add the noodles to the pot stir them in every once in a while to make sure all sides cook and that they distribute evenly in the pot.
- Allow the pot pie to cook 5 more minutes after the last noodle is added.
- Serve with a fork AND a spoon. Enjoy!