Cookbook:Pennsylvania Pot Pie
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Pennsylvania Pot Pie | |
---|---|
Category | Meat recipes |
Servings | 6 |
Time | 1 hour |
Difficulty |
Cookbook | Ingredients | Recipes | Meat Recipes
Pennsylvania pot pie is a Pennsylvania Dutch soup, consisting of meat, vegetables, and squares of pie crust.
Ingredients[edit | edit source]
Dumplings/noodles[edit | edit source]
- 2 ½ cups flour
- 1 tsp salt
- 1 tsp ground pepper
- 1 cup shortening
- ⅓ cup plus 1 Tbsp cold water
Soup[edit | edit source]
- 2 quarts water
- 1 can green beans
- 1-3 lb stewing chicken
- Salt, to taste
- Pepper, to taste
Procedure[edit | edit source]
- Boil chicken in water until tender.
- Meanwhile, prepare noodle dough following the first 5 steps of Flaky Pie Crust procedure, from the ingredients above. Note: Sugar and butter are replaced with pepper and shortening, respectively.
- On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9-inch circle or 8 x 10-inch rectangle).
- Cut dough into roughly 2-inch squares.
- Remove chicken from broth. Shred chicken, discarding bones and skin.
- Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.
- Add chicken and green beans. Simmer for 10 to 15 minutes.
- Remove from heat. Let stand 5 minutes before serving.
Notes, tips, and variations[edit | edit source]
- Note: Pot pie squares will dissolve into the broth around the edges, but remain relatively firm in their centers. This is normal.
- A range of fresh vegetables including fresh green beans, cubed potatoes, finely diced carrots, onions, etc. can be added after the chicken if cooking times are planned carefully.
- Cooked chicken or turkey, or bite-sized pieces of ham can be substituted for the raw chicken. In this case, substitute chicken broth for water.