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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pennsylvania Dutch Chicken Pot Pie Recipe

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This recipe for Pennsylvania Dutch Chicken Pot Pie is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken
Salt
Parsley (Fresh)
Potatoes.
2 cups of flour,
shortening the size of an egg
Directions:
Directions:
Cook off a fatty chicken in enough water to cover, with salt and parsley.
Pick chicken from bones and add back to broth.
Let cool in fridge over night.
Next day remove fat from top of broth.
Peel & cut potatoes to your liking.
Heat broth and add potatoes.
Mix 2 cups of flour, shortening the size of an egg and salt to taste.
When shortening has been cut into flour, add water until you have a soft dough.
Roll dough out to about 1/8th inch thick.
Cut in squares and drop in boiling chicken and broth with potatoes.
Dough must be dropped into boiling broth!
Boil about 20 minutes or until dough is cooked through and potatoes are done.
Personal Notes:
Personal Notes:
This is the recipe my grandmother gave me 45 years ago except she didn’t take the chicken fat off the top! 😉

 

 

 

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