Cookbook:Pennsylvania Pot Pie

| Meat Recipes

Pennsylvania pot pie is a Pennsylvania Dutch soup, consisting of meat, vegetables, and squares of pie crust.

Dumplings/noodles

 * 2 ½ cups flour
 * 1 tsp salt
 * 1 tsp ground pepper
 * 1 cup shortening
 * ⅓ cup plus 1 tbsp cold water

Soup

 * 2 quarts water
 * 1 can green beans
 * 1–3 lb stewing chicken
 * Salt, to taste
 * Pepper, to taste

Procedure

 * 1) Boil chicken in water until tender.
 * 2) Meanwhile, prepare noodle dough following the first 5 steps of the Flaky Pie Crust procedure, using the ingredients above. Sugar and butter are replaced with pepper and shortening, respectively.
 * 3) On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9-inch circle or 8 x 10-inch rectangle).
 * 4) Cut dough into roughly 2-inch squares.
 * 5) Remove chicken from broth. Shred chicken, discarding bones and skin.
 * 6) Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.
 * 7) Add chicken and green beans. Simmer for 10–15 minutes.
 * 8) Remove from heat. Let stand 5 minutes before serving.

Notes, tips, and variations

 * Note: Pot pie squares will dissolve into the broth around the edges, but remain relatively firm in their centers. This is normal.
 * A range of fresh vegetables including fresh green beans, cubed potatoes, finely diced carrots, onions, etc. can be added after the chicken if cooking times are planned carefully.
 * Cooked chicken or turkey, or bite-sized pieces of ham can be substituted for the raw chicken. In this case, substitute chicken broth for water.