Pennsylvania Pot Pie
Pennsylvania pot pie is a Pennsylvania Dutch soup, consisting of meat, vegetables, and squares of pie crust.
Total Time
1 hour
Servings
6
2 ½ cups flour
1 tsp salt
1 tsp ground pepper
1 cup shortening
⅓ cup plus 1 tbsp cold water
2 quarts water
1 can green beans
1–3 lb stewing chicken
Salt, to taste
Pepper, to taste
Boil chicken in water until tender.
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.
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).
Cut dough into roughly 2-inch squares.
Remove chicken from broth. Shred chicken, discarding bones and skin.
Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.
6 minutes
Add chicken and green beans. Simmer for 10–15 minutes.
10–15 minutes
Remove from heat. Let stand 5 minutes before serving.
5 minutes
- •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.