PA Dutch Chicken Pot Pie

By Marlenew

Ingredients

• Dough:
• 2 or 3 split chicken breasts, skin on
• 3 chicken bouillon cubes
• 1 diced onion
• 4 white potatoes, peeled and cubed
• Handful of fresh minced parsley
• 1 cup fresh diced carrots
• 1/2 small bag frozen peas
• 1/2 small bag frozen corn
• Salt and pepper, to taste
• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 2 Tbsps. shortening
• 1 large egg
• 1/3 cup water, or little extra if needed

Preparation

Step 1

Put the chicken breasts in a large pot and just cover them with water. Add three bouillon cubes to the water. Cook on the stove approximately 1 hour or until chicken is cooked all the way through.

Remove the chicken and cool on plate. Dice when cooled.

Make the dough: Combine the dry ingredients (flour, salt and baking powder). Cut the shortening into the dry ingredients. Beat the egg with the water in a separate dish and stir lightly into the dry ingredients. Add more water if the dough does not hold together. Divide the dough into four sections. Working with one section at a time, roll out as thin as you can on a floured board. Cut into 2-inch squares with a pizza cutter or knife (pizza cutter works best).

Add the diced onion, potatoes and carrots to the chicken broth and bring to a boil. Slowly add the dough squares and continue to boil for 20 minutes adding more hot water, if needed.

Add the peas, corn and the diced chicken. Cook 5 minutes more. Top with chopped parsley.