Chicken Pot Pie
Do you know what it is?
The stuff you buy in the supermarket, courtesy of Swanson, Stoffeurs, Marie Calendar’s, etc, is NOT Chicken Pot Pie. That is a savory meat pie. A true pot pie is from Pennsylvania Dutch country. It is made completely in a pot. Hence the name, Pot Pie. It is not put into a pie crust, it uses noodles as the starch. You can say it is more a chicken stew than a pie. I can only assume they used the word pie because the noodles, when cooked, have more of a soft pie crust texture than a firm noodle texture. If any PA Dutch people out there can correct me, please do so!
This takes a little time to prepare, but the cooking itself doesn’t need any real attention, except to stir once in a while. What a treat that is!
Chicken Pot Pie
Pennsylvania Dutch is the real deal!
This stuff is really good!
Stock to Gravy Mixture
- 4-5 chicken breasts, bone-in (this is the easy way), or 2-3 pounds of various chicken pieces (breasts, legs, thighs, wings)
- 1 cup chopped onion
- 1 tsp celery seed (I usually don’t use this, but it does add a nice bite)
- 1/2 tsp garlic powder
- 2 Tbsp chopped fresh parsley or 1/2 Tbsp dried parsley flakes
- 5 chicken bouillon cubes
- 3 large potatoes, peeled and cut into bite sized chunks
- 4 carrots, peeled and sliced into 1/4 inch discs
- 12 oz package… Let’s make this easy. Find Pennsylvania Dutch Square (Pot Pie) Egg Noodles, or “bott boi” noodles. Check out all your local grocery stores (Wegman’s, San Giorgio, Mrs. Miller) are the most well known brands.
If you bought a whole chicken, you need to cut it into four pieces. Cut the breast in half with your chef’s knife (or if you have kitchen shears), and then cut where the breast and the leg come together. If you feel around, you will be able to tell where the joints are, and just cut between. REMEMBER! Wash your hands after handling raw chicken before you touch anything else!
This is what this delicious recipe looks like when it starts
1. Make the gravy
- Fill the largest pot (that you have a lid for) you have with 2 quarts water; that’s about 8 cups. I know that sounds like a lot, but you need that much to make the tasty broth.
- Add the onion, celery seed (if desired), garlic powder, parsley, and bouillon cubes.
- Add chicken.
- Bring the soon-to-be stock to the boiling point, cover with a lid, and then turn the heat down to a simmer. Let this simmer for an hour, stirring only occasionally (because you have big chicken pieces in there) or until chicken can be easily slid from the bones (an hour should just about do it).
- When the chicken is done (it will reheat at the end), remove it from the pot and place it on a cutting board.
Congratulations! You just made your first stock!
3. Bring your stock back to a boil, add the potatoes and carrots, and drop in a handful of the noodles at a time (not all at once!).
4. Stir the soup after each noodle drop to help keep them from sticking together.
5. Cover with the lid and let your concoction cook for roughly 20 minutes, or until noodles are cooked and the vegetables are done (they should be just fork piercing, not falling apart). The broth will thicken as the noodles cook, because the noodles will grab some of the broth to rehydrate.
6. While this concoction is cooking, remove the skin from the chicken, and the chicken from the bones with your hands by ripping and peeling it off (it is very easily removed), and cut it into small chunks or strips.
7. Add the chicken back to the pot to heat through, roughly 3-4 minutes.
8. Put the chicken pot pie into soup bowls and serve. Yummy!
Of course, being a home cooked meal, serve this with salad and bread. That is really all you need.
You can make the noodles from scratch, but as a diy home goddess who is trying to get down basics, it may take some time to get them right. Here is a website for the classic homemade noodle. Chicken Pot Pie.