If you google chicken pot pie, you’ll get recipes for an actual chicken pie, with a top and bottom crust. But the Pennsylvania Dutch version of chicken pot pie is more of a chicken stew with square pieces of dough added to the broth (a chicken pie in a pot). This recipe is from my grandmother who passed it down to my mother (Nana) who lovingly made it for my kids. It was their favorite dish growing up (and still is). The first question asked on any car ride to Nana’s was, “Do you think Nana made Chickie Pot Pie?” This recipe is not difficult but it is a labor of love. Give yourself some time because it’s a three part process. First you make the chicken broth, then the pot pie dough then you assemble the actual chicken pot pie. I make this on a Sunday when I have more time and any leftovers can be enjoyed throughout the week. Here’s my attempt at this treasured recipe.
Nana's Chicken Pot Pie
Part 1: Chicken Broth
1 whole chicken or cut up chicken pieces
3 carrots, cut into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
1 onion, peeled and cut into wedges
1 bay leaf
1-2 tablespoons chicken bouillon (I like Better than Bouillon)
- Place chicken in a large pot. Add carrots, celery, onion and bay leaf. Cover with enough water to cover the chicken by one inch.
- Bring to a boil, reduce heat and cook on a low simmer, uncovered, for about 1 hour. Throughout the cooking process, skim away any foam that comes to the surface of the broth.
- Remove chicken and set aside. Continue to cook the broth, uncovered, for another 30 minutes. Remove vegetables from the broth and discard. Add 1-2 tablespoons chicken bouillon.
Part 2: Pot Pie Dough
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoon butter, melted
1/3 – 1/2 cup milk, water or broth
1 egg, beaten
- In a medium bowl, blend flour, salt, and baking powder. Add melted butter, 1/3 cup liquid and egg. Mix just until combined. If dough is too dry, add more liquid.
- Place dough on a floured surface and roll with a rolling pin, dusted with flour to prevent sticking, until dough is about 1/8″ thick.
- Cut into 1″ squares.
Part 3: Chicken Pot Pie
Chicken broth made in Part 1 of recipe
3-4 carrots, peeled and sliced into 1/2 inch pieces
2-3 celery stalks, cut into 1/2 inch pieces
3 medium potatoes, peeled and cut into 1 inch cubes
Pot pie dough squares from Part 2 of recipe
Cooked chicken from Part 1, shredded (use the legs and one breast of the cooked chicken, You can use the other breast to make a delicious chicken salad)
Salt and pepper to taste
- Bring broth to a simmer. Add carrots, celery, potatoes. Cook for about 15 minutes.
- Add pot pie squares, stirring gently to prevent sticking. Cook at a low simmer for about 20 minutes.
- Turn heat down to low and add cooked, shredded chicken just until heated through. Season with salt and pepper. It’s ready to eat!