Pennsylvania Dutch Chicken Pot Pie
A mainstay in the Pennsylvania Dutch community is Amish Chicken Pot Pie. The homemade noodles give this stew body and texture, and it’s flavorful and brothy. You won’t ever want pot pie with a gravy crust again after you try this!
- One Cup
- 1 Egg
- ¼ Cup Whole Milk
- 1 T Unsalted butter, melted
- Pinch of salt
- 2 Bell & Evans Bone-in Split Chicken Breasts
- 8 Cups Bell & Evans Chicken Bone Broth
- 4 Medium Yukon gold potatoes, peeled & large diced
- 3 Medium Carrots, peeled & large diced
- 2 Large Stalks Celery, diced
- 1 Medium Sweet Onion, peeled & cut into quarters
- Salt & pepper, to taste
- Pinch, ground turmeric
- Blend egg with milk and melted butter.
- Add liquids to flour and salt.
- Mix until combined being careful not to overmix.
- To prevent sticking, evenly sprinkle dough on both sides using additional flour. 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: If you would like more noodles, feel free to double the recipe. If this is the case, then make 10 cups of broth.
- Add the chicken, chicken broth, and a small pinch of turmeric to a large stock pot.
- Bring to a slow simmer. Cover and cook for about 30 to 40 minutes, or until a meat thermometer registers 170°F on the inside of the chicken. Remove chicken from broth and allow to cool. After the meat has cooled, remove the skin and cut it 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 add the noodles one piece at a time. REMEMBER: When adding noodles, a quick boil is essential to prevent them from sticking to one another. After adding all of the noodles, lower the heat to a gentle simmer. Vegetables should be cooked for about 20 minutes while covered.
- Remove the cover, add the chicken, and cook for an additional 20 minutes at a low simmer. NOTE: This recipe gets better with time .
- Season with salt & pepper, to taste. Add parsley as garnish.
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