Grandma Cindy's Pennsylvania Dutch Pot Pie
By belulu
This has been passed down thru at least 4 generations that I am aware of. So good on a cold snowy day.
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Ingredients
- 3 cups flour
- 2 tsp salt
- 1/4 c. Crisco
- 2 eggs
- Ice water
- 4-5 cups cooked chicken meat coarsely chopped
- 64 oz chicken stock
- 2 carrots peeled and thinly sliced
- 2 stalks celery sliced
- 1 onion chopped
- 2 peeled and quartered potatoes
Details
Servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 60mins
Cost Budget Friendly
Preparation
Step 1
Pour chicken stock in large stock pot. Add carrots, onion, celery, potatoes and meat and slow boil for 20 minutes.
Step 2
While stock is cooking, mix flour and salt in 2 qt. bowl . Take a fork and cut in 1/4 c. Crisco till evenly distributed and then add eggs. Mix well. Roll out as big as you can so that it is about 1/8" thick. Cut 2" strips and then cut 2" opposite way to create squares. Don't worry if they aren't all the same because it does not matter.
Step 3
Drop dough squares into boiling broth a few at a time. Add potatoes. Turn heat down to a low rolling boil, stir often and cook for 40 minutes. Dough and potatoes will help to thicken up the pot pie a little bit.
I've personally over the years always covered a whole raw chicken in the stock pot with water, added celery, onion, carrots and boiled on medium heat for an hour. Removed chicken from broth (keep broth in pan for using in remainder of recipe) and cooled in refrigerator and then removed the meat from the bone for this recipe. Your stock is then
made fresh.
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