Pennsylvania Dutch Chicken Pot Pie - Kraft Recipes Top

Pennsylvania Dutch Chicken Pot Pie

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What You Need

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Make It

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  • Noodles:
  • In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle water on 1 Tbsp. at a time, gently tossing with a fork. Push to side of bowl. Repeat until dough is moistened and forms a ball. Roll out on a lightly floured surface and cut into medium sized squares. Place on platter and cover with plastic wrap. Set aside.
  • Stew:
  • Put chicken, celery, onion, poultry seasoning, bouillon cubes, garlic powder, salt and pepper in a large pot (a 5 qt Dutch oven works well). Fill the pot with water. Cover and cook on medium to high heat. Bring to a boil, reduce heat to a simmer. Cook 1-2 hours until chicken is falling off bones.
  • Meanwhile, make noodles and set aside. When chicken is done, remove from pot and set aside to cool. Bring broth back to a boil and add noodles one at a time, trying not to place noodles on top of each other. Cover, reduce heat to a simmer.
  • Remove the skin and bones from the chicken, discarding bones and skin. Shred the meat; add the chicken back to the pot. Once the noodles are starting to firm, stir. Continue cooking until noodles have firmed and the broth becomes milky white in appearance.

Special Equipment Needed


This recipe can take as little as 2 hours but as long as 4.

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