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PA Dutch chicken pot pie.

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  • PA Dutch chicken pot pie.

    'Round here chicken pot pie isn't the savory meat pie that has a double crust and meat and vegetables in it. It's a dinner made actually in a pot with home made noodles. Also served out of same pot. We PA Dutch have no airs about putting the vessel you cooked it in right on the table. I tried something different tonight. My mom mom and my mom always took a chicken and out it in water and simmered it until done. Take the chicken out to cool, made the noodles, put them in that broth to cook, then added the chicken back in to heat and placed in a bowl with a good glug of ACV. Been experimenting and roasted this big chicken instead of simmering or stewing. What a difference. Added the au jus from the roasting pan to a couple of boxes of chicken stock. Put the homemade noodles in for a long cook, like 45 minutes until they aren't toothy, added the picked over chicken. I think it was my best. I over salted just a tad with kosher, but it was still awesome. If only the fall weather would finally kick in around here! Too warm for almost mid October. One of the easiest "pasta" doughs you could ever make.












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  • #2
    Yep, that would definitely hit the spot on a nice cool evening...
    .

    Not to mention the occasional campfire

    My --->
    Paul

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    • #3
      looks great......never was a fan of pie crust.
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      it's all good my friend..........

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      • #4
        That's some great eatin' right there. Wish I had a bowl or 2 right now
        Jim

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        • #5
          Originally posted by shellbellc View Post
          That looks outrageously goooood! You knocked that one out of the park darlin'!


          Drinks well with others



          ~ P4 ~

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          • #6
            I would be all over that!! I could do a few bowls of that stuff any day!!
            Brian

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            • #7
              Excellent...
              Sounds like Lena's chicken and noodles...
              She serves it on a pile of mashed potatoes...
              Craig
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              • #8
                Oh yes! That looks absolutely delicious.
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                • #9
                  Man, that looks like the perfect fall bowl of soup. Well done!
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                  • #10
                    Looks good to me. We folks round here call that chicken and dumplins.
                    Arron W.

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                    • #11
                      Looks Awesome, Shell !!! ---

                      I've seen all kinds of variations of that in 68 years of living in my PA Dutch area, and yours looks to be right at the top of the list !!

                      Nice Job, Shell !!

                      BTW Shell---Go Penn State!!!---We Are!


                      Bear
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                      • #12
                        Originally posted by Bearcarver View Post
                        Looks Awesome, Shell !!! ---

                        I've seen all kinds of variations of that in 68 years of living in my PA Dutch area, and yours looks to be right at the top of the list !!

                        Nice Job, Shell !!

                        BTW Shell---Go Penn State!!!---We Are!


                        Bear
                        Thanks Bear! Yeah they're looking pretty good this year!! This Saturday should be a good game but next week will be the great one!
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                        • #13
                          Shellbellc, that looks delicious and is something I would like to try. Could you post how you make the noodles?

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                          • #14
                            Originally posted by whistech View Post
                            Shellbellc, that looks delicious and is something I would like to try. Could you post how you make the noodles?
                            Super easy, well I cheat with my kitchen aid with mixing the dough and I have a pasta roller.

                            It's just:
                            3c flour, 2 eggs, pinch salt, scant tsp baking powder, and enough water to bring it together into a nice dough ball.

                            Let it reset for at least 1/2 an hour. Roll them out and cut into squares. I use my pasta roller for convenience, I use the widest setting on it and don't go any thinner, you want a thicker dough for these. But too thick and they soak up all the broth. Mine are maybe 1/8 inch thick. Before I add the meat to the stock, I put the pasta in, because these are thicker, I let them cook for half an hour to 45 minutes. They really do need that long. I just test them every so awesome until they are no longer toothy. You don't need these al dente.
                            Mustang electric smoker
                            King Kooker vertical gasser
                            Charbroil silver smoker
                            Earnhardt Jr smoker
                            Brinkman smoke n' grill
                            a-maze-n cold smoker rack

                            USMC vet 87 - 91

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                            • #15
                              I grew up eating this. Had it a lot over the fall and winter months. Different name but the same dish. My gram made it the way your mom and grandmom did. I was raised by my grandparents. I loved it when I would come home from school and the kitchen table was covered with flour and noodles. I could smell the chicken simmering as soon as I walked. Great memories.
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