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Chicken Pot Pie

This is not actually a pie, but rather a popular Pennsylvania Dutch chicken stew made with pie dough.


  • 8 lb. whole chicken
  • 4 1/2 quarts water
  • 6 cups flour
  • 3 Tbsp. margarine, softened
  • 6 eggs
  • 3 tsp. salt
  • 1/8 cup water
  • 1/2 tsp. baking powder
  • 2 1/2 quarts chicken broth
  • 5 quarts water
  • 2 quarts peeled, diced potatoes


Cook chicken in 4 1/2 quarts water until meat is tender. Remove 2 ½ quarts broth. Cool and debone. Meanwhile, combine flour, margarine, eggs, salt, 1/8 cup water, and baking powder with a large spoon. Mix well, then form into five separate balls by hand. Let dough rest 20-30 minutes. Roll out each ball of dough. Cut into squares. Combine chicken broth, five quarts water, potatoes, and saffron and bring to a boil. Drop squares of pot pie dough into boiling liquid, keeping squares separated until they are partially cooked. Cook about 20 minutes. Immediately before serving, add cooked chicken and heat through.

Recipe ideas from Turkey Hill