November 29, 2010

Pennsylvania Dutch Turkey Pot Pie

Here in Pennsylvania-Dutch land, pot pie is traditionally made with noodles, not pie crust.  I have oodles of turkey, corn, and homemade turkey stock leftover from Christmas dinner.  Other than cold turkey sandwiches, turkey pot pie is our favorite quick way to use up those leftovers!   This is so delicious and comforting after a long day on a cold winter's night!  It's also very easy to make.  If you're feeling ambitious, making your own noodles is super easy and totally worth it!  Follow the instructions below.  You won't be disappointed!  

Serves 4 - 6
  • 7 cups turkey broth (or chicken or vegetable broth), or as needed to desired thickness
  • 2 tbsp butter 
  • 2 carrots, chopped
  • 2 celery stalks, chopped 
  • 1/4 c onion, diced 
  • 1 tsp dried parsley
  • 1 large garlic clove, minced 
  • 4 potatoes, peeled and cut bite size
  • 6 oz pot pie bows, uncooked 
  • 1/2 c corn
  • 1/2 lb cooked turkey, shredded or chopped 
  • 1/4 tsp pepper, or to taste
  • Salt, to taste 


Bring the broth to a boil in a large pot over high heat.

Meanwhile, heat a skillet over medium heat.  Once hot, melt the butter.  Add the carrots, celery, onion, and parsley.  Season with salt and pepper.  Cook for 8 minutes, stirring occasionally.  Add the garlic clove and cook for 1 minute longer.

Pour the contents of the skillet into the boiling broth.  Add the potatoes to the mixture and cook for 10 minutes.  Stir in the pot pie bows, and cook until al dente, about 15 minutes.

Turn the heat down to low.  Stir in the corn and cooked turkey.  Season with salt and pepper, to taste.  If you would like a thinner consistency, stir in some additional broth.  If you'd like an even thicker consistency, continue to simmer on low heat until your desired consistency is reached.


Homemade Pot Pie Pasta Ingredients:

  • 2 c all-purpose flour
  • 2 tbsp reserved turkey fat, or other fat 
  • 1 c chicken broth, or as needed (see below directions)
  • 1 1/2 tsp salt


In a large bowl, combine the flour and chicken fat with a fork, until well blended.  This will take a couple minutes and the flour will resemble course crumbs.  Add 3/4 to 1 cup of the reserved chicken broth (3/4 c worked perfectly for me) to the mixture and the salt.  Blend into a ball and knead slightly.

Lightly dust your work surface with flour.  Roll out the dough into a very thin layer.  Cut the dough into 2" x 2" squares.  Shape the pasta, as desired using wet fingers.

The pasta should be boiled for approximately 10 minutes.

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