Pennsylvania Dutch Chicken Pot Pie

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For Noodles:
1 1/2 cups unbleached all-purpose flour, plus flour as needed
1/2 teaspoon salt
3 eggs
For Pot Pie:
1 roasting chicken, about 3 1/2 lb, cut into serving pieces
1 tablespoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1 large white onion, cut into large rough squares
4 carrots, peeled
1 large parsnip, peeled and sliced
1 small turnip, peeled and cut into chunks
3 celery stalks, trimmed and cut into 1-inch lengths
3 fresh thyme sprigs, plus sprigs for garnish
1 bay leaf
2 1/2 qt chicken stock, heated
1/2 teaspoon saffron threads
1 tablespoon chopped fresh flat-leaf (Italian) parsley




FOR NOODLES: Sift together the 1 1/2 cups flour and the salt into a bowl. Make a well in the center and add the eggs to the well. Using a fork, lightly beat the eggs, then gradually pull the flour into the well, mixing it with the eggs. When the mixture begins to resemble a rough dough, turn it out onto a lightly floured work surface and knead for 2 minutes. If the dough seems sticky, flour the work surface again and work a little more into the surface of the dough until it is smooth to the touch. Gather the dough into a ball and invert a bowl over it. Let stand for at least 1 hour, or for up to 2 hours.

Roll out the dough on a floured work surface to about 1/8 inch thick. Cut into pieces roughly 1 inch square. Lightly flour the pieces to prevent sticking and cover with a towel. Discard the trimmings.

FOR POT PIE: Preheat an oven to 400 degrees F. Season the chicken pieces with the salt and pepper. Heat a large, deep ovenproof cast-iron frying pan or Dutch oven over medium heat for 3 minutes. Add the vegetable oil and chicken, skin side down. Cook for 2 minutes. Using tongs, transfer the chicken to a platter. Add the onion, carrots, parsnip, turnip and celery to the pan, spreading them evenly around the bottom. Return the chicken pieces to the pan, skin sides up.

Place the pan in the oven and roast, uncovered, until the chicken is a light golden brown, about 20 minutes. Remove from the oven and drain the accumulated liquid from the pan; be careful you are not burned by the release of steam. Reduce the oven temperature to 350 degrees F. Add the thyme, bay leaf, chicken stock and saffron to the pan. Shake the excess flour from the noodle squares and add them to the pan. Stir gently to mix in the noodles, cover and return to the oven. Bake until the chicken is cooked through and the vegetables are tender, about 35 minutes longer. Uncover and cook for 15 minutes longer. To test for doneness, cut into a thigh or other thick cut of chicken; it should be opaque throughout and the juices should run clear.

Remove from the oven and skim off any fat floating on top. Divide among warmed individual bowls. Garnish with thyme sprigs and the parsley.


Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
Yield:  6 Servings

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