Creamy, comforting, and full of flavor: the ultimate pa dutch chicken pot pie recipe

Indulge in the heartwarming flavors of Pennsylvania Dutch cuisine with our authentic chicken pot pie recipe. This classic dish, rooted in the traditions of the Amish and Mennonite communities, offers a delectable blend of tender chicken, savory vegetables, and a golden, flaky crust.

Ingredients

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

For the Filling:

• 1 (3-pound) whole chicken, cut into pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Use your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Add the ice water, 1 tablespoon at a time, and mix until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Making the Filling:

1. Season the chicken pieces with salt and pepper.
2. Heat the olive oil in a large Dutch oven or stockpot over medium heat.
3. Add the chicken and cook until browned on all sides.
4. Remove the chicken from the pot and set aside.
5. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
6. Sprinkle the flour over the vegetables and cook for 1 minute.
7. Gradually whisk in the chicken broth until smooth.
8. Bring to a boil, then reduce heat and simmer for 15 minutes.
9. Add the peas, corn, thyme, salt, and black pepper.
10. Return the chicken to the pot and simmer for an additional 30 minutes, or until the chicken is cooked through.

Assembling the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough into a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the chicken filling into the pie crust.
5. Roll out the remaining dough into a 10-inch circle.
6. Place the dough over the filling and crimp the edges to seal.
7. Cut vents in the top crust.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Enjoying the Dish

Serve the chicken pot pie warm with a side of mashed potatoes or a crisp green salad. The flaky crust and savory filling will transport you to the heart of Pennsylvania Dutch country.

Variations

• Chicken Pot Pie with Biscuits: Use buttermilk biscuits instead of a traditional pie crust for a more rustic and flavorful dish.
• Chicken Pot Pie with Dumplings: Add homemade dumplings to the filling for a heartier and more satisfying meal.
• Chicken Pot Pie with Vegetables: Add your favorite vegetables to the filling, such as green beans, mushrooms, or potatoes.

Tips

• For a richer flavor, use dark meat chicken instead of white meat.
• If you don’t have a Dutch oven, you can use a large skillet or stockpot.
• Let the chicken pot pie rest for 15 minutes before serving to allow the filling to set.
• Leftover chicken pot pie can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

The History of Chicken Pot Pie

Chicken pot pie is believed to have originated in England in the 13th century. The dish was originally made with a meat and vegetable filling enclosed in a pastry crust. Over time, chicken pot pie became popular in the United States, particularly in the Pennsylvania Dutch region. The Amish and Mennonite communities brought their own unique traditions to the dish, using local ingredients and cooking techniques.

Pennsylvania Dutch Cuisine

Pennsylvania Dutch cuisine is a unique blend of German, Swiss, and American culinary traditions. It is known for its hearty and flavorful dishes, such as chicken pot pie, shoofly pie, and scrapple. Pennsylvania Dutch cuisine is often characterized by the use of fresh, local ingredients and traditional cooking methods.

Takeaways

Our chicken pot pie recipe pa dutch is a testament to the rich culinary heritage of Pennsylvania Dutch country. With its tender chicken, savory vegetables, and flaky crust, this dish is sure to become a favorite in your home. So gather your loved ones, fire up the oven, and savor the flavors of this classic comfort food.

Frequently Asked Questions

Q: Can I use a different type of meat in this recipe?
A: Yes, you can use any type of meat you like. Some popular options include beef, pork, or turkey.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the filling ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply assemble the pot pie and bake it.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check the temperature.