November 6, 2013

Pennsylvania Dutch Chicken Pot Pie

We all evolve over time.  We try to better ourselves and learn new things.  Sometimes we fail but we pick ourselves up, shake off the dirt, learn from the experience, and move on.  I can see it in my life as a wife, as a mother, as a follower of Jesus, as a friend, as a neighbor.  I can even see it in my cooking.   I look back and smile when I think about my reaction to three little words and how that reaction has drastically changed over the last nine years.  "What's for dinner?"  Nine years ago, it was panic that set in immediately.  I feel sorry for that little girl.  She didn't know the first thing about cooking and all she wanted to do was cook a nice meal for her husband when he came home from work.  The fear of the unknown, however, evolved into a desire to master the skill.  After trial and many errors, the desire to master the skill evolved into a passion for and love of cooking.  

I originally learned how to make Pennsylvania Dutch chicken pot pie from my mother-in-law.  Just as most things do, this recipe has evolved over time.  It is a family favorite - hearty, comforting, delicious and perfect for a chilly fall night!   


If you would like to make your own noodles, I have included instructions at the very end.  

I make this dish sometimes using leftover roasted chicken (and leftover turkey after Thanksgiving).  If you are doing so, skip the first step and start out with 7 cups of chicken broth.  Continue to follow the directions and reduce the potatoes to 4 medium, reduce the corn to 1/2 cup, and reduce the pasta to 6 ounces.  Also, use 1 1/2 to 2 cups of leftover cooked chicken (or turkey) at the end.

Yields 6 - 8 servings

  • 12 c water
  • 6 chicken bouillon cubes 
  • 1 1/2 lb split chicken breasts
  • 1 bay leaf
  • 1 1/2 c carrots, chopped
  • 1 c celery chopped
  • 6 medium potatoes, peeled and cubed 
  • 1 tsp dried parsley  
  • 1/2 tsp garlic powder 
  • 1/8 tsp onion salt 
  • 8 oz pasta (I used pot pie bow pasta) - see below for my homemade recipe
  • 1 can corn, undrained 
  • 1/4 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste 


In a large pot, add the water and bouillon cubes and bring to a boil.  Add the chicken and bay leaf and boil for 30 minutes.  Remove the chicken from the pot and set it in the refrigerator to cool.

Add the carrots and celery to the boiling broth and cook for 5 minutes.  Stir in the potatoes and cook for 10 minutes.  Sprinkle with parsley, garlic and onion salt.  

Add the pasta and cook according to package instructions, until al dente; stirring occasionally.

Meanwhile, remove the chicken from the refrigerator and cut the chicken into bite-sized pieces.  Stir the cooked chicken and corn into the pot.  Continue to cook until the chicken is warmed through and the noodles are al dente.  Remove the bay leaf.

If you would prefer a thinner consistency, simply stir in a little extra chicken broth.  Season with salt and pepper, to taste.  



Homemade Pot Pie Pasta

  • 2 c all-purpose flour
  • 2 tbsp reserved chicken 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.

The pasta should be boiled for approximately 10 minutes.

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