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Pennsylvania Dutch Pot Pie Recipe

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This recipe for Pennsylvania Dutch Pot Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, June 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large chicken (4 to 5 pounds), cut into sections, with skin and excess fat removed
5 large peeled potatoes, cut into 2 inch chunks
3 large onions, cut into 2 inch chunks
3 large carrots, sliced
Salt, pepper and paprika, to taste
Minced fresh parsley
Butter or margarine, as desired
2 cups water or chicken broth
POT PIE NOODLE DOUGH
3 eggs
1 tablespoon shortening, melted
1/2 cup milk
1/2 cup cream
1 teaspoon baking soda
3-1/2 cups flour
1/2 teaspoon salt

Directions:
Directions:
Make pot pie dough first: Beat eggs, cream, milk, salt, baking soda and melted shortening. Gradually add and stir in enough flour (up to 3-1/2 cups) to make a stiff, pliable dough that you can roll. Roll the dough out very thin (about 1/16-inch) for the noodles on a floured board. You'll have more than enough dough and may wish to save/freeze part of it for another recipe. Cut the dough into large squares. Place pieces of dough in bottom of a large 6 to 8 quart oven-proof pot or Dutch oven. Dot dough with butter or margarine. Add some of the potatoes, onions, carrots and chicken and sprinkle with salt and pepper as desired. Place another layer of dough squares topped with more vegetables and chicken and seasoning. Add another layer of dough squares, continuing in this manner and ending with a potato and chicken layer. Do not end the layering with dough, as it may become too dry when placed on the top. You may also add a bay leaf and a few garlic cloves as desired. (You should be able to put three layers of chicken and vegetables in the pot.) Pour water or chicken stock over the top. Sprinkle again with salt, pepper and minced parsley to taste. Dot with butter or margarine, as desired. Cook covered tightly with a lid or foil in a 350 F oven about 2 to 3 hours or until everything is tender. You may want to place a drip pan under the pot or Dutch oven since some juices may bubble up if not tightly sealed. To serve, scoop out pieces of the chicken, vegetables, noodle squares and broth into a bowl.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If you have leftovers store in zip-lock bag and reheat.

 

 

 

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