PENNSYLVANIA DUTCH POT PIE or CHICKEN & DUMPLINGS!!!

Pennsylvania Dutch Pot Pie
Chicken Pot Pie or Chicken & Dumplings

Source: Bella Online
Noodles and dumplings made from homemade dough are used in many old Pennsylvania recipes. Chicken Pot Pie is a delicious main dish that's still very popular in Pennsylvania Dutch country today. Pa. Dutch style Chicken Pot Pie is not really a pie at all. In this thick and rich stew, noodle squares are cooked in chicken broth along with chicken, potatoes, celery, onion, and carrots.
Turkey, beef, or ham can be used instead of chicken to make Pot Pie

Chicken Pot Pie

Pot Pie Squares (the noodles)
3 cups flour
1 large egg
1 T. vegetable shortening (such as Crisco)
1/2 - 3/4 cup water

Combine flour, eggs, and shortening. Alternately knead & add small amounts of water until the dough holds together. Divide into two or three pieces. Roll each to about 1/8" thickness on a floured board. Cut into squares - about 2" to 2 1/2" each. Dry freshly made pot pie noodles for a half hour or more before cooking.

The Stew
Instead of stewing a chicken, you can also use about 3 or 4 cups of cooked and shredded chicken or turkey leftovers. If you use leftovers, add about 2 quarts. of chicken stock or 4 cans of chicken broth, (such as College Inn) instead of the 2 quarts of water.

1 - 3 lb. stewing chicken
2 quarts of water
5 medium potatoes - peeled and cut into bite size chunks
2 cups chopped celery
1/2 cup very finely diced carrots
1 small onion - chopped
1 T. dried parsley
1 tsp .salt
1/2 tsp. pepper

Cook the chicken in water until tender. Remove the chicken from the broth and separate the meat from the bones and skin; cut or shred the chicken meat into bite size pieces. Meanwhile, add vegetables & seasonings to the simmering broth and cook for about 15 to 20 minutes, then add the pot pie squares to the broth mixture, a few at a time, stirring frequently so they don't stick together. After all have been added, cook gently for about 6 to 8 minutes or until the noodles are tender. **Add the cut up chicken and cook over low heat, stirring occasionally for 10 to 15 minutes longer. Remove from heat. Let stand about 5 minutes before serving. Pot pie is usually served on dinner plates or in shallow bowls. Serve with a salad such as coleslaw, pepper cabbage or lettuce with hot bacon dressing for a complete meal.

Chicken and Dumplings

Follow the pot pie recipe, but instead of pot pie squares, add dumplings. This dumpling recipe is from a Mennonite Community Cookbook.

1-1/2 cups flour
1 egg - beaten
1/2 tsp. salt
3 tsp. baking powder
2 to 3 T. milk
Sift the dry ingredients together. Add beaten egg and milk. Mix until well blended. The dough should be soft, but thick enough to drop pieces from a spoon. Drop by tablespoons full into the boiling chicken broth. Lower heat, cover and simmer for about 10 minutes. Continue following the pot pie recipe from the **.