Pennsylvania Dutch chicken pot pie

Pennsylvania Dutch chicken pot pie is a rich and comforting dish of chicken and vegetables topped with homemade pastry square dumplings. Check out the shortcut tips above the recipe if you're short on time!

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: American

Keyword: Pennsylvania Dutch chicken pot pie, Pennsylvania Dutch chicken pot pie recipe

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: servings

Calories: 423kcal

Author: Kate

Ingredients

Dough

2 cups all-purpose flour
2 large eggs
½ teaspoon salt
4-6 tablespoons water as needed

Filling

4 cups reduced-sodium chicken broth
1 pound uncooked chicken breast cubed
2 medium Russet potatoes peeled and cubed
2 large carrots peeled and sliced
1 large onion chopped
2 cups milk
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried sage

Instructions

Dough

To make the dough, combine 2 cups flour and ½ teaspoon salt in a large mixing bowl.
Beat the eggs and add to the flour mixture.
Gradually add water, 1 tablespoon at a time, mixing until a stiff dough forms.
Knead the dough on a floured surface until smooth.
Cover and let rest while preparing the filling.

Filling

In a large pot, bring the chicken broth to a boil.
Add the cubed chicken breast and simmer for about 15 minutes or until cooked through.
Remove the chicken with a slotted spoon and set aside. Reserve the broth.
In the same broth, cook the potatoes, carrots, and onions until tender, about 10-15 minutes.
Return the chicken to the pot.
Divide the dough into two parts.
On a floured surface, roll out each part into a thin sheet.
Cut dough into squares or rectangles about 2x2 inches.
In a separate medium bowl, whisk the milk and ½ cup flour until smooth.
Gradually stir this mixture into the pot.
Season with salt, pepper, thyme, and sage.
Bring the broth mixture to a gentle boil, making sure to stir occasionally to prevent the bottom from burning.
Drop the dough squares into the boiling mixture one at a time, stirring to prevent sticking.
Reduce heat to a simmer, cover, and cook for about 15-20 minutes, or until the dough squares are cooked through.
Adjust the seasoning with additional salt, pepper, and herbs if needed.
Ladle the pot pie into bowls, ensuring each serving has a generous portion of chicken, vegetables, and dough squares. Serve hot.

Notes

Chicken Breast: Substitute with chicken thighs for more flavor.

Potatoes: You can use a different type of potato, like gold potatoes, in this recipe.

Spices: Feel free to adjust the spices based on your tastes and what you have on hand.
Nutrition values are estimates.

Nutrition