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Pennsylvania Dutch Chicken Pot Pie

Comes from the dish Bott Boi, which evolved into the word Pot Pie, meaning thickened soup.
Prep Time20 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 40 minutes
Course: Soup
Cuisine: Pennsylvania Dutch
Keyword: Chicken, Dumplings, Soup
Servings: 4 people

Ingredients

For the Broth & Soup

  • 2 large chicken breasts
  • enough water to cover the chicken
  • 2 chicken bullion cubes
  • salt and pepper to taste
  • 1 bay leaf
  • pinch ground turmeric

For the Dough

  • 1 tbsp butter
  • 1 cup flour
  • ¼ tsp salt
  • 1 egg beaten
  • cup milk up to 1/4 if needed
  • ½ tsp baking powder

Soup Veggies

  • 3 medium white or gold potatoes peeled and diced
  • 2 medium carrots peeled and sliced
  • 2 large celery ribs diced
  • ½ medium onion peeled and diced
  • 1-2 tsp dried parsley

Instructions

Start the Broth

  • Fill pot with chicken breasts and enough water to cover. Add salt and pepper, bullion cubes, turmeric, and bay leaf. Bring to a boil, then lower to a simmer for 90 minutes.

Make the Dough

  • While the broth is simmering, sift dough dry ingredients into a mixing bowl.
  • Dice or break up butter and add to bowl.
  • Beat egg and add to bowl along with milk and mix to desired dough consistency. Should hold together and have a slight stickiness to it.
  • Roll out dough on a floured surface to about ⅛" and slice in to 1.5" to 2" squares.
  • Leave on a kitchen towel to dry for 20-30 minutes, flip in between to allow both sides to dry out. Prep vegetables while dough is drying.

Put it all together

  • Remove chicken to a plate to cool and remove bay leaf (discard bay leaf). Use a wire mesh strainer to pull any bits left inside of the pot or pieces of bay leaf. Keep broth simmering.
  • Add vegetables and simmer for 10 minutes.
  • Bring to a boil and add dough, one piece at a time. Space out where you add squares so they don't stick to each other, they'll rise fairly quickly, losing stickiness, and a new piece can go where a risen piece has gone. Reduce to a low simmer for 20 more minutes.
  • Lightly break apart or shred chicken and add to pot. Simmer for 20 more minutes.
  • Remove from heat, add more salt and pepper to taste plus parsley and serve.