Pennsylvania Dutch Chicken Pie

Forget what you know about potpie. From the middle of the Keystone State, Pennsylvania Dutch chicken pot pie takes a whole new approach to everyone’s favorite cozy meal.

Calories

106

Carbohydrates

21g

Protein

13g

Potassium

387mg

Fiber

5g

Sugar

3g

Ingredients

1 broiler/fryer chicken (2 to 3 pounds), cut up
1 large onion, chopped
2 celery ribs, chopped
2 quarts water
4 medium potatoes, peeled and cubed
3 medium carrots, sliced
1 teaspoon each salt and pepper
1/4 cup chopped fresh parsley
noodles:

3 cups all-purpose flour
1-1/2 teaspoons salt
3 large eggs, room temperature, lightly beaten
4 to 6 tablespoons water

Direction

In a large stock pot, combine chicken, onion and celery. Cover with water; bring to a boil. Reduce heat to a simmer. Cook until chicken is tender, about 1 hour.
Remove chicken from pan; cool slightly. Remove meat from bones; discard skin and bones. Cut meat into bite-size pieces. Set aside; keep warm.
Add potatoes, carrots, salt and pepper to both. Cook until tender, 30-35 minutes. Return meat to pot; heat through.
Meanwhile, to make the noodles, combine flour and salt in a large bowl; make a well in center. In another bowl, beat egg and 2 tablespoons water; pour into well. Stir to form a dough. Turn dough onto a floured surface; knead 8-10 times. Add more water as needed. Roll to 1/8-in. thickness. Cut into 2-in. squares. Allow to rest, covered, for 10 minutes.
Bring soup to a simmer; add noodles. Cook until noodles are tender, 15-20 minutes. Garnish with parsley before serving.