Pennsylvania Dutch pot-pie dumplings
bot boi · pot pie squares
Flat noodle-like dough squares simmered with meat and vegetables in Pennsylvania Dutch cooking; despite the name, the dish is not baked in a pie crust.
About this dish
Flat noodle-like dough squares simmered with meat and vegetables in Pennsylvania Dutch cooking; despite the name, the dish is not baked in a pie crust.
Recipe
Pennsylvania Dutch chicken pot-pie squares
Noodles
- 300 g flour
- 2 eggs
- 80-110 ml water
- 1/4 tsp salt
Stew
- 500 g cooked chicken, shredded
- 1.5 L chicken stock
- 400 g potatoes, peeled and cubed
- 2 carrots, sliced
- 1 onion (120 g), diced
- 20 g butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp parsley
- 1
Noodles: 300 g flour; 2 eggs; 80-110 ml water; plus the remaining ingredients listed for this component. Knead noodle ingredients to a firm dough, adding water gradually; rest covered 20 minutes. Start with lower water, knead firm and smooth and cover rest.
- 2
Stew: 500 g cooked chicken, shredded; 1.5 L chicken stock; 400 g potatoes, peeled and cubed; plus the remaining ingredients listed for this component. Soften onion in butter. Add stock, potatoes, carrots and seasoning; simmer 15 minutes until vegetables are nearly tender. Soften onion over medium heat, add stock and check vegetables are almost tender before noodles.
- 3
Roll dough 3 mm thick and cut 4 cm squares. Add separately to simmering broth, stirring gently at first so they do not stick. Roll to even thickness, separate squares and drop individually; stir gently once to free bottoms.
- 4
Simmer 12-15 minutes until noodles are cooked. Add chicken and heat thoroughly; finish with parsley. Check tender noodles without raw flour, then reheat returned cooked chicken to 74°C/165°F and add parsley.
Note
Pennsylvania Dutch pot pie is a stovetop stew with noodle squares, not a baked pie crust. Flour from noodles naturally thickens the broth.