THICK PENNSYLVANIA DUTCH POT PIE
This is a family favorite passed down from generation to generation. I have tweaked it slightly because I prefer a thicker pot pie. This recipe is also great with turkey!
Provided by tiffanylea
Categories Stocks
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
- Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
- Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
- Add chicken once potatoes and noodles are tender; add roux to thicken.
- ROUX:.
- Heat small skillet on high, remove from heat.
- Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
- Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).
Nutrition Facts : Calories 1164, Fat 48.6, SaturatedFat 15.8, Cholesterol 207.1, Sodium 1411.5, Carbohydrate 139.3, Fiber 10.4, Sugar 6.3, Protein 42.7
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