Although it’s not what most Americans would call “Pot Pie”, this traditional Pennsylvania Dutch Chicken stew with homemade noodles, is the first thing that comes to mind when talking about Pot Pie, with anyone from the Amish culture.
“Chicken Pot Pie” is the ultimate, hearty, comfort food, with its savory, made-from-scratch chicken broth base, loaded with chunks of tender chicken, potatoes, and thick, dumpling-like, square noodles. It is often served at local fundraisers in Amish-influenced communities, and is always a crowd pleaser.
The first mention of “Noodles” was in German cookbooks from the 1400’s, and as Amish-Mennonite cooking is steeped with German traditions, the noodles in this pot pie are the quintessential mark of its German origins.
I have fond memories of helping my Mama de-bone the cooked chicken, roll out the stiff dough, and cut it into beautiful diamonds. While teaching my girls how to make it, their favorite part of the process was making the noodles.
Some recipes call for the addition of carrots, onions and celery, and other herbs and spices. Although they are all delicious additions, I followed the traditional Mennonite Community Cookbook’s ingredient list, and kept our Chicken Pot Pie very simple while teaching my girls how to make it.
Begin by placing a whole chicken in a large pot, and cover it with water. Cook for about 1 1/2 hours, or until chicken begins falling off the bones. Cool, and remove from broth. De-bone chicken and cut into large chunks. Strain broth and place back into pot. Add chicken and salt. Bring to simmer over low heat.
To make noodles, place flour and eggs into mixer bowl.
Mix, using dough hook attachment.
Shape into circle, and place on floured surface, ready to roll. You can see my daughter had fun with this step. 🙂
Peel and slice potatoes.
Add potatoes to chicken broth. Cover so they can soften while you finish the noodles.
Roll out dough until very thin – about 1/8 of an inch.
Cut into one-inch or larger pieces. My mother always formed diamond-shaped noodles, which I think are beautiful.
Bring simmering broth mixture to a low boil. Slowly add noodles, one at a time so as to avoid them sticking together. Cook over medium heat, for 20 minutes.
Chop fresh parsley…
…add to pot pie.
…and serve to your family and friends!
- One 4-6 pound chicken
- Water - enough to cover chicken in cooking pot
- 1-2 teaspoons sea salt, based on personal preference
- Fresh-craked black pepper to taste
- 5 medium potatoes, sliced
- 2-3 Tablespoons fresh, chopped parsley
- Potpie dough: 2 cups flour
- 1/2 teaspoon sea salt
- 2 large eggs
- 4-6 Tablespoons heavy whipping cream
- Place whole chicken in a large pot, and cover it with water.
- Cook for about 1 1/2 hours, or until chicken begins falling off the bones.
- Cool, and remove from broth.
- Debone chicken and cut into large chunks.
- Strain broth and place back into pot.
- Add chopped chicken, salt, and pepper.
- Bring to simmer over low heat.
- To make noodles, place flour, salt and eggs into mixer bowl.
- Mix for about one minute, using dough hook attachment.
- Turn mixer on low speed, and add heavy cream, 1 tablespoon at a time until ball of dough forms.
- Shape dough into circle, and place on floured surface.
- *(At this time, Peel and slice potatoes. Add potatoes to simmering broth and allow them to cook for 20 minutes while finishing up the noodles.)
- Roll very thin (about 1/8 inch thickness), and slice into 1-inch or larger diamonds or squares.
- Bring simmering broth mixture to low boil, slowly add noodles, one at a time so as to avoid them sticking together.
- Cook for 20 minutes, over medium heat.
- Chop parsley, add to Pot Pie, and serve.
Recipe source: Mrs. Harvey Stover, Mrs. J.C. Clemens, Mrs. Amos Kreider; Mennonite Community Cookbook, Herald Press
Interesting link and source:
Bon Appetit’s “The Origin of the Word Noodle”
The Washington Post, on Pennsylvania Dutch Cuisine (including Chicken Pot Pie)