Pennsylvania Dutch Chicken Pot Pie

Everyone thinks that "Chicken Pot Pie" is a meal that is served in a pie crust of some sort. This is not true. Those are "meat pies". Chicken pot pie is actually a Pennsylvania Dutch dish and is more of a soup or stew.

4-5 chicken breasts
1 cup chopped onion
1 tsp celery seed
3 large potatoes, peeled and cut into bite sized chunks
4 carrots, peeled and sliced into 1/4 inch slices
1/2 tsp garlic powder
2 Tbsp chopped fresh parsley or dried parsley flakes
5 chicken bouillon cubes
1 package Annie's Dumplings
1-2 cans Cream of Chicken soup

Fill a large dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken. Bring to a boil, cover with lid, and then turn down to simmer for about an hour, or until chicken can be easily removed from the bones.
When chicken is done, remove from the pot, reserving all of the stock.
Remove chicken from bones and cut into small chunks and set aside.
Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together. Add the Cream of Chicken soup.
Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.
When all is finished, add the chicken once again, to heat through, and serve. 

modified from the recipe: Just a Pinch

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