Wednesday, November 4, 2009

Walp's PA Dutch Style Chicken Pot Pie

Yeilds 8 servings

Place a cleaned & washed 4 pound fresh chicken into a cook pot. Add enough water to cover the chicken. Add two tablespoons of salt and 1/2 tablespoon of ground black pepper. Bring to boil and keep on cooking until chicken meat begins to loosen from the bones and meat is tender.

Remove chicken from the water and pick meat from the bones. Cut meat up into 1 1/2 inch pieces. Set aside.

Fine-strain the chicken broth and add:

3/4 cup Onion, finely chopped ~ 2 tbsps Parsley, minced

3/4 Celery, finely chopped ~ 1/2 tsp Granulated Garlic

Bring to boil. Mix together 2 tablespoons of flour and 4 tablespoons of water until smooth. Add to above chicken stock and simmer for 5 minutes. Add the onions, celery, and garlic.

Prepare cooked Pot Pie Dough below.

Add cooked pot pied dough and cut up chicken into the above broth mixture. Server hot in soup bowls.

*Variation: a small cut up boiled potato can be added into each bowl of soup.

Pot Pie Dough

Yeilds 5 lbs, after cooking

1 1/2 occident flour

3/4 teaspoon baking powder

1 tspn salt

3 eggs

1 1/2 cups milk

In a mixing bowl mix eggs and milk for three minutes with a wooden spoon. Add dry ingredients and mix with a wooden spoon until dough does not stick to bowl. If dough is too wet as a light dusting of flour and mix.

Roll out thin 1/8 inch on lightly floured board and cut into 2 inch squares. Drop squares into boiling salted water and cook at slow rolling boil until dough is tender. Drain rinse dough with cool water. Place in cold water and refrigerate until ready to use.

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