Happy Monday! Members of the AWEteam have graciously accepted my challenge to delve into their recipe files, and share their special recipes with us! Be it a family recipe handed down from generation to generation, or a family favorite! One thing is for sure, it will certainly be scrumptious!
Our first recipe is by Valerie, of PonderosaQuilter! She will be sharing a recipe for Chicken Pot Pie, a PA Dutch favorite, I know it's one of my faves! The PA Dutch are typically frugal, and use what we have on hand. We don't like anything to go to waste! Yes, I said "we". Valerie and I are neighbors, living in the same county, rich in PA Dutch people, and heritage. If you have never tried real PA Dutch Chicken Pot Pie, you must...it's the ultimate comfort food!
PA. Dutch Chicken Pot Pie
Serves 2-3 people
First you get a chicken, roast it, eat most of it, then put the remainder including all the bones into a pot with water to cover, about 3 qts. Simmer it until the meat is easy to pick off. Set the meat aside. Return bones, skin and all other soft stuff to the broth for several more hours of simmering. Then strain out all the solids for a clear broth. Add the meat. Salt to taste.
2 c. flour
1 tsp. salt
1/8 tsp baking powder
pepper to taste
2 tbsp. butter
1/2 c. milk
Add to flour mixture. Mix well to make dough.
Divide dough in half. Roll out each lump to about 1/8" thick. Use a pizza cutter to cut the dough into roughly 1-1/2" squares.
Get the broth to boiling. Carefully drop squares of dough into the broth. They will sink at first, then rise. As you drop in each piece, it must be completely submerged and the broth must stay boiling. It does not matter if the dough sits awhile after it is cut up until it is put into the broth. If the dough gets a bit dry, it will just soak up more broth. Cook at a low boil for about 15 min. You may also add diced potatoes. Do NOT be tempted to add other vegetables; they ruin it. Adjust salt and pepper to taste.
It is customarily served with cole slaw.
Note: If you don't want to start with a whole chicken, it's best to use a pound or 2 of backs and necks. Giblets are good in it, too. You need bones to get the best broth. And the best pot pie is made with farm fresh free roaming chicken.
Yes, this does take some time, but trust me, it is well worth it!
The AWEteam of Etsy
PS. I think I'm having chicken tonight, so I can make this tomorrow!