Best Homemade Amish Chicken Pot Pie Recipes

PENNSYLVANIA DUTCH STYLE POT PIE

Steps:

• 1. Boil chicken thighs and onion in chicken broth in large covered pot until chicken is cooked and tender, about an hour. When finished remove chicken and remove skin and take off bone. While chicken is cooking cut vegetables and make dough.
• 2. To make dough: Mix flour, eggs and milk and a table spoon of salt in a stand mixer. Add extra flour or milk if dough is too sticky or too dry. Dough should be a little sticky but still come away from mixing bowl. On floured surface roll out dough to about 1/8 inch thickness. Use a pizza cutter and cut into 2 inch by 2 inch squares.
• 3. Add pepper and 1 tablespoon of salt to broth. (Add more or less salt to taste at this point). Remove pot lid. Add celery to broth and sprinkle the dough with a small amount of flour. Add squares to broth a few at a time to avoid sticking. Bring to a boil and then reduce heat to medium and cook uncovered for 25 minutes on medium heat. Add potatoes and cook for another 20 minutes. Gently stir stew during cooking time occasionally to make sure squares don't stick to bottom. Add cut up chicken and carrots to pot. Cook covered on low heat until carrots are tender. Broth should be thick like a stew when done. You can add small amounts of water if it becomes to thick while cooking.
• 4. Serve with Italian bread for dipping.

HOMEMADE AMISH CHICKEN POT PIE

Steps:

• 1. Use a 5 quart pot and add chicken cubes, diced carrots and celery, onion and peas.
• 2. Cover with chicken broth and add parsley, salt and pepper.
• 3. Simmer on medium low heat until vegetables are tender.

CHICKEN POT PIE (THE REAL PENNSYLVANIA DUTCH WAY!)

Steps:

• 1. For the stock: Fill a large Dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken.
• 2. Bring to a boil, cover with lid, and then turn down to simmer for about an hour, or until chicken can be easily removed from the bones.
• 3. When chicken is done, remove from the pot, reserving all of the stock.
• 4. Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
• 5. For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
• 6. Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
• 7. Completely mix dough with your hands until you reach desired consistency (you may need to add a little flour or a little more milk, depending...dough should not be sticky to the touch. If too sticky, add a little flour until just right).
• 8. Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
• 9. Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
• 10. Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together.
• 11. Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.
• 12. When all is finished, add the chicken once again, to heat through, and serve. (Your broth will thicken up a little after you add your noodles.)