Culture, Food, Winter

Pennsylvania Dutch Pot Pie

March 3, 2016

Pennsylvania Dutch Pot Pie.

Winter brings with it thoughts of soups, stews and things bubbling on the stove all afternoon. I like to raid the pantry and freezer this time of year because it’s too cold to go shopping and it can be nice to have a shot of summer on a cold day. Canned tomatoes can go into chili and frozen vegetables can make all kinds of casseroles or stews. One of Dan’s favorite dishes growing up was his Pennsylvania Dutch grandmother’s Chicken pot pie.

Pennsylvania Dutch Pot Pie is not what most people think of when they think of pot pie. This pie is not encased in a pastry crust; it’s more stew like, and instead of the crust on top it has noodles throughout. You can put any vegetables you like in your pot pie, Dan likes potatoes, carrots and peas. Potatoes and carrots can sometimes be found locally this time of year as storage crops. Peas are something that can be easily frozen in the spring when they are abundant. You can trade them out for whatever you have in your freezer, green beans and corn would also be good. Instead of a pie plate this dish is made in pot. Choose one big enough to hold all of your stock and vegetables.

I started by roasting a whole chicken so I could have dark and white meat. You can use whatever you like.

This is what else you will need:

  • 2 quarts good chicken stock (it’s best if you make it yourself)
  • 4-6 potatoes cut into 1 ½ to 2 inch chunks
  • 4-6 carrots cut into 1 ½ to inch chunks
  • whatever other vegetable you have on hand
  • salt and pepper to taste
  • 3 tablespoons heavy cream
  • cornstarch or flour for thickening (instructions at the end of recipe)

For the noodles:

  • 2 ½ cups all purpose flour plus some for dusting
  • ¾ stick room temperature butter
  • 1 egg
  • 1/3 cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper

To make the noodles:

  • mix together with your hands the butter, flour and egg
  • slowly add the milk and mix until it comes together
  • roll out the dough to about ¼ inch and cut into squares

To put it together:

  • Add your potatoes and carrots to your stock and bring to a boil
  • Add your noodles a few at time, stirring gently to keep them from sticking
  • Lower to a simmer and cook for 40-45 minutes until everything is tender
  • If you are adding frozen vegetables do it now and cook for a few minutes more
  • Add your cream

Adding the noodles will help to thicken your sauce, but you may want it a little thicker. There are a couple of ways to achieve this. You could use a slurry, which is equal parts cornstarch and cold water mixed together or you could make a roux which is equal parts flour and softened butter stirred together. I used 2 tablespoons of butter and 2 tablespoons of flour. Whisk this in to your sauce and cook for a few minutes. When it is at the thickness you desire, ladle it up and enjoy this very hearty meal.

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1 Comment

  • Reply Weekly Blogroll: Small Batch Amish Sugar Cookies, Discount Groceries and More! | Amish 365: Amish Recipes – Amish Cooking March 16, 2016 at 4:59 PM

    […] PENNSYLVANIA DUTCH POT PIE: This is an amazing-sounding recipe steeped in Pennsylvania Dutch culture and traditions.  Pot pie soup is a favorite in many Amish kitchens, but the farther west you get from Pennsylvania the plainer the soup tends to become.  This recipe is a classic, traditional Pennsylvania Pennsylvania Dutch pot pie soup. Click here for the recipe. […]

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