Pennsylvania Dutch Chicken Pot Pie Recipe – a delicious recipe with flour, salt, egg, shortening, baking pwdr, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix flour, salt, and baking soda; cut in shortening.
2
Add in egg and stir in sufficient lowfat milk to make soft dough.
3
Roll out dough (using flour) till thin.
4
Let sit 30 min.
5
Cut into 2 inch squares.
6
Cook 1 whole chicken with healthy pinch of saffron, 2 packs Herbox chicken broth, parsley, salt, and pepper till chicken falls off the bones.
7
Remove chicken and put in quartered potatoes (you may have to add in some water).
8
Bring to a boil.
9
When mix starts boiling, drop in one 2 inch square of dough at a time.
10
Then put in shredded chicken and cook till potatoes and dough are done.
11
Add in flour or possibly cornstarch to thicken.
12
I also like to add in corn to the recipe for a nice chicken, corn, and noodle soup.
476
kcal
Calories
4
g
Fat
92
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 c. flour, unsifted, 1 teaspoon salt, 1 egg, 3 tbsp. shortening, and more.
Yes, Pennsylvania Dutch Chicken Pot Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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