Amish Chicken Pot Pie

Amish Chicken Pot Pie 150 150 David Rosengarten

The name of this dish is a complete surprise–because when the Pennsylvania Dutch say “pot pie,” they’re not talking about a baked pie with golden pastry on top! They are talking about a wonderful meat stew that includes large, slippery noodles called “pot pie squares.” The Amish might use any number of meats in this dish—but I’m partial to the following Chicken “Pot Pie” recipe given to me by an Amish friend. Amish Chicken Pot Pie can be served either as a side dish, or as a main course.

Amish Chicken Pot Pie

Yields: 8-10 as a side dish, 4-6 as a main course

1 whole chicken, about 3 1/2 pounds
5 celery stalks , cut into 1/2″ chunks
1/2 medium onion, peeled and cut into large chunks
1 medium carrot, scraped and cut into large chunks
1 sprig parsley
1 sprig thyme
1 bay leaf
1/2 teaspoon black peppercorns
1 teaspoon salt
3 cups flour

1. Place the chicken, 1 cut-up celery stalk, the onion, carrot, parsley, thyme, bay leaf and peppercorns in a large saucepan or Dutch oven. Cover amply with water. Bring to a boil, then lower heat and skim off any foam that accumulates on top. Simmer until chicken is very tender, about 1 to 1 1/2 hours

2.  Strain the stock.  Cool, then refrigerate stock and whole chicken separately. Discard vegetables.

3. When chicken is cool enough to handle, remove meat, discarding skin and bones. Cut or shred meat into bite-sized chunks; cover and refrigerate.

4. When stock is cool, skim congealed fat from the top and discard.

5. Bring 1 cup of the de-fatted chicken stock to a boil, then place in a large bowl. Stir in salt to dissolve.  Add 2 cups of flour, stirring to make a dough. Add remaining flour, 1/4 cup at a time, until you have a dough that is still just slightly sticky but can be rolled out.

6. On a floured surface, dump dough and knead just  until it comes together, no more. Wrap dough in plastic and refrigerate for 30 minutes.

7. Cut dough into 4 pieces. On a floured surface, roll out one piece at a time to a 1/4-inch thickness. With a knife, cut into squares, about 1 to 1 1/2 inches square. As you cut the squares, place them on a floured baking sheet in one layer. They can be made several hours ahead of time and left to dry, loosely covered, in the refrigerator.

8. In a large saucepan or dutch oven, bring remaining de-fatted chicken broth to a simmer. Add the remaining 4 stalks of celery, simmer for 5 minutes, then add enough pot pie squares to make one layer across the surface of the pot. Once the broth bubbles over the dough, and the dough sinks to the bottom, add the next layer, continuing until you have used all the squares. (It’s done this way so the squares don’t stick together.) Simmer for about 10 minutes, until pot pie squares are tender. Add chicken meat and heat through. Serve immediately in individual bowls.


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