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I hate starting out posts with a disclaimer but due to a post in the past that was been passed down from generations and got rude comments and opinions on how something “should” be done, I feel like I have to say something about this recipe before continuing. In case there is any confusion: I’m not saying this is the ONLY way to make Pennsylvania Dutch Chicken Pot Pie so don’t take it that way :)
There are various ways to make a traditional Pennsylvania Dutch Chicken Pot Pie or “bott boi.” Every family has their own way of making it, I totally get it! I had my first taste of it several years ago when Jason’s grandmother made it for us. I realize that my way may not be the way your grandmother or your family makes it but that is what makes a recipe unique. It doesn’t have to be the way someone else does it and it doesn’t have to be just one way. This is our version of it and I’m sorry if that offends you in any way or if I’m “breaking” tradition, but this is our tradition and how our family does it. I just simply want to share my version and my take on it. We ended up loving my version so I hope you give it a try!
I mentioned in my latest Beyond the Table post that I wanted to hire a professional organizer to come into my kitchen and reorganize all the cabinets and whatnot. Well, I’m not one to wait for a consultation and book a service like that (or spend that kinda money on it) so of course I went to the Container Store on Saturday and of course I took out all the contents of our kitchen cabinets and re-organized. I feel so REFRESHED going into our kitchen now and opening cabinets and just staring at the work I did. Seriously, I feel like on Saturday, I had an OCD person’s dream day. I want to put everything in little baskets and bins now. Also, I got a baking sheet organizer that is a lifesaver for casserole dishes, baking sheets, muffin pans, cooling racks, etc. Love love! You should also see my tupperware cabinet now. I bought additional shelving to create more space and functionality (I’m talking like someone on HGTV right now). Honestly, I bet this is the first cabinet that gets messed up. Tupperware is just so hard to keep organized, lol
We went to a “grown-ups” movie theater on Saturday night to go see American Sniper. It was one of those movie theaters that serves beer, wine, and food. It’s such a neat concept. There’s like a ‘table’ in front of you where you put your order cards and your server brings you whatever you want throughout the movie. Their popcorn is bottomless too! We thought American Sniper was pretty good. Powerful and sad. Lots and lots of action and shooting (obvi). Wish there was a little more character development. Overall, I’d recommend it. It’s just such a sad story though about Chris Kyle. Bradley Cooper did a phenomenal job portraying him.
Okay, so like I said above, this is my own version of Jason’s grandmother’s and family’s pot pie. Pennsylvania Dutch Chicken Pot Pie is basically chicken noodle soup except that the noodles are these awesome wide square noodles. Jason’s mom picked us up a pack of these pre-made squares from an Amish store up in PA when she was up there but then we stumbled upon them while we were at The Fresh Market in town recently. Score! I love everything about this pot pie. The flavors are perfect and it’s so comforting. It’s like if you need a warm bowl of comfort goodness, I would suggest making this. It also makes a lot and gets better the longer it sits. These were great dinners a couple months ago when the temperatures dipped into the 20’s in the evening!
Pennsylvania Dutch Chicken Pot Pie
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 medium onion, diced
- 3 large carrots, diced
- 3 celery stalks, diced
- 1 large potato, diced (about 1 1/2 cups)
- 3 cups (710 ml) chicken stock
- 3 cups (710 ml) water
- 4 chicken bouillon cubes
- Pinch of saffron, optional but recommended
- 7 ounces (199 g) of square pot pie noodles
- 3 cups (420 g) shredded chicken
Instructions
- In a large heavy bottom 5 1/2 quart pot such as a Dutch oven, add olive oil to the pot and heat it up over medium-high heat.1/2 tablespoon olive oil
- Once oil is hot, add onion, carrots, celery, and potatoes. Saute until veggies are softened and potatoes are slightly softened, about 10 minutes, then add chicken stock, water, bouillon cubes, and saffron (if using) to the pot. Bring mixture to a boil then turn down the heat to medium-low.1 medium onion, 3 large carrots, 3 celery stalks, 1 large potato, 3 cups (710 ml) chicken stock, 3 cups (710 ml) water, 4 chicken bouillon cubes, Pinch of saffron
- Carefully add the pot pie noodles to the pan. You’ll want to add them in layers so they don’t stick to each other. So, add the first batch of noodles in a single layer, stir, then add again.7 ounces (199 g) of square pot pie noodles, 3 cups (420 g) shredded chicken
- Cover pot and let simmer for 20-25 minutes, stirring occasionally to make sure the noodles are getting fully cooked.
- Near the end of the cooking process, add the shredded chicken, stir to incorporate, and let simmer together for an additional 10 minutes.
- Divide into bowls and serve warm.
- The pot pie can keep for up to 7 days in the refrigerator.
Nutrition
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Okay, so I grew up on P.D. Chicken Pot Pie and it was very much like the recipe you’ve shared with us. It looks delicious! As a kid I alway yearned for the traditional “pie crust” recipe and never cared for the “dumpling” style, so I’ve never re-visited the dish from my youth. Thanks for the memories of childhood dinners.
:)
Nothing like good ole comfort food! YUM.
I need a personal organizer like no one could believe. I am a disaster right now! But i bet a big old bowl of this delicious looking chicken pot pie would soothe my frayed disorganized nerves!
I’ve always wanted to go to one of those grown-up movie theaters! Next date night we’re going to one… after devouring this pot pie for dinner!
Bring on this gorgeous Pot Pie!! Fabulous!!!
I had the most amazing bowl of chicken soup at the Contemporary Hotel in Disney a few years back. I’ve never been able to replicate the taste exactly. It was a spice of some sort, and maybe Saffron is it! Yum! Heading out this afternoon to get a chicken!!
Yay! Hope you enjoy!
Hi Julie! Having lived in Lancaster PA for over ten years I can tell you that your recipe appears to be MUCH healthier than the Pot Pie usually seen here! I’ve seen some take out options that are almost neon yellow due to additives. I’ve never used the packaged noodles since I like the way the homemade squares thicken the broth and I usually make the beef version.
Oh wow! That’s crazy! I’m glad mine looks to be healthier :)
Many people add saffron, which makes that bright yellow color, no other additives that I know of.
The container store is my mecca! And now you have inspired me to clean out my kitchen! Also, this pot pie, totally happening!
You can call this recipe anything you like! All I want is the largest possible serving and a spoon :)
Hey, I’ve never had Dutch Chicken Pot Pie, so your way looks incr-EDIBLE to me!
And I totally need an organizer. My pantry looks like a bomb went off. I also need to see American Sniper. And definitely at one of those theaters, because they are AMAZING! Just like this dinner! Pinned!