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Pennsylvania Pot Pie
Pennsylvania pot pie is a Pennsylvania Dutch soup, consisting of meat, vegetables, and squares of pie crust.
Ingredients
- flour2 1/2 cup
- salt1 tsp
- pepper, ground1 tsp
- shortening1 cup
- cold water, cold; plus 1 tbsp1/3 cup
- water2 quart
- green beans, canned1 can
- chicken, for stewing1–3 lb
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.
Add chicken and green beans. Simmer for 10–15 minutes.
Remove from heat. Let stand 5 minutes before serving.
