Easy Pennsylvania Dutch Chicken Pot Pie Recipe

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces sodium and costs.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: homemade crust

Whole wheat adds fiber, while homemade can save money.

Prepare chicken soup by using chicken breasts with bone in and skin on, filling two large pots with water.

Add 1 large chopped onion, 1/2 teaspoon garlic powder, 1 teaspoon celery seed, 1/2 teaspoon salt, and fresh ground black pepper to each pot.

Add 2 stalks of diced celery and 4 carrots to each pot, along with fresh parsley for flavor.

For a heartier broth, dissolve 2-4 chicken bouillon cubes in 2 cups of water in the microwave for 2-3 minutes and add to the pot.

Simmer the soup for about 1 hour.

Remove the chicken breasts using tongs and let them cool on a sheet pan.

Shred the chicken, discarding the skin and bones, and return it to the pot.

In a KitchenAid mixer, combine 2 1/2 cups flour, 1 egg, 1/3 cup milk (adding more if needed), 1/2 teaspoon salt, and 3/4 teaspoon fresh ground black pepper.

Soften 3/4 stick of butter in the microwave for 20 seconds and add to the mixer.

Mix until combined, checking the dough consistency and adding more milk if necessary.

Sprinkle flour on the counter and roll out the dough with a rolling pin.

Cut the noodles using a pizza cutter and toss them into the boiling soup with a spatula while the soup is simmering.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens