Pennsylvania Dutch Chicken Pot Pie
A hearty and comforting chicken pot pie with tender chicken, chunky vegetables, and chewy dumpling squares simmered in a flavorful broth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 3 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- Water, as needed
- 8 cups chicken broth
- 1 1/2 pounds cooked boneless chicken breasts, cut into pieces
- 3 chopped celery stalks
- 1 medium onion, chopped
- 2 carrots, chopped
- 4 potatoes, diced
- 1/2 tablespoon dried parsley
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Prepare the Dough: In a mixing bowl, combine flour, eggs, and salt. Gradually add water until the mixture forms a cohesive dough ball.
- Roll Out the Dough: On a floured surface, roll out the dough until it’s about 1/4 inch thick. Cut it into 1½-inch squares.
- Cook the Vegetables: In a large pot, add chicken broth, chopped celery, onion, carrots, potatoes, and parsley. Bring to a boil over medium-high heat.
- Add the Dough: Once boiling, gently add the dough squares one at a time, and reduce heat to simmer for about 25 minutes.
- Thicken the Broth: In a small bowl, whisk cornstarch with 1/4 cup water until smooth, then stir it into the broth.
- Finish the Dish: Add cut-up chicken to the pot. Cook for an additional 5 minutes, seasoning with salt and pepper to taste before serving.
Notes
This pot pie tastes even better the next day. Feel free to customize with seasonal vegetables.