This is a PA Dutch version using homemade dough noodles that are added to the broth just before serving. This chicken pot pie does not have a crust. Instead it uses a dough that is cut into small squares and dropped into the hot soup and they cook into little bites of dough.
Chicken Pot Pie
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Category
Soup
Cuisine
Soup
Servings
6-8
Prep Time
20
Cook Time
1 hour
Ingredients
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2 cups all purpose flour
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½ teaspoon salt
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½ teaspoon baking powder
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2 eggs, beaten
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2 teaspoons butter
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Water to mix
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4 chicken leg quarters
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10 cups water
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1 bay leaf
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3 carrots cut into pieces
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3 stalks celery cut into pieces with the leaves
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1 large onion, quartered
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2 sprigs each thyme, rosemary, parsley
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8 peppercorns
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3 ribs celery, chopped
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3 carrots, chopped or sliced into rounds
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1 yellow onion, chopped finely
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2 russet potatoes, peeled and cubed
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Salt and pepper to taste
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2 T. Fresh parsley, chopped
Pot Pie Dough
Homemade chicken stock
Pot pie vegetables
Directions
Pot Pie Dough
In a large bowl add flour, salt and baking powder. Make a well in the center and add the beaten eggs and softened butter. Mix until combined. Add enough water to make a soft dough.
Roll out dough into a rectangle on a lightly floured surface and cut into long strips and then into squares.
Homemade chicken stock
In a large stock pot, add chicken and cover with water.
Add the carrots, celery, onion, thyme, rosemary, parsley, bay leaf and peppercorns and bring the mixture to a boil. Once boiling, reduce to a low simmer and cook for about 1 ½ hours until the meat is tender and falling off the bones.
Remove the chicken and strain the liquid to separate the stock from the vegetables. Discard the vegetables.
Pull chicken from the bones and set aside. Cut chicken into bite sized pieces or shred the chicken.
Add the strained stock back onto the heat and keeping it on low, stir in the salt. Taste the stock and add more salt, if needed.
Vegetables, chicken and assembly
Bring the stock to a low boil. Add the chopped vegetable to the stock and cook for 10 minutes.
Add the chopped chicken pieces.
To the boiling soup, add the noodles one at a time and stir. Boil the noodles for 10 minutes.
Spoon the chicken pot pie into bowls and top with fresh, chopped parsley. You can serve with warm, crusty bread. Enjoy!
Recipe Video
Recipe Note
Note: If using store bought broth, add the stock and chicken along with the herbs and bay leaf. Simmer until the meat becomes tender and starts to fall off the bones.
Store leftover in a sealed container up to one week. Note that the noodles will continue to absorb the liquid so you may need to add more broth when reheating.
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