My Grandma's Pennsylvania Dutch Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Noodles:3 cups white flour3 eggs1/2 to 3/4 cup cold waterBroth:1 quart chicken stock3 quarts water8 ounces chicken meat (I always use leftover chicken)
Put chicken stock and water in a stock pot. Add the chicken and bring all to a slow rolling boil.
While that is coming to a boil, make your noodles.
Put 3 cups of flour in a large bowl, make a well and add 3 eggs. Mix together with a fork until the dough gets shaggy--it won't quite be in a ball but will be sticking together. Then begin to add cold water in 1/4 cup increments. You want the dough to get into a ball. It will be sticky. Don't over mix the dough by kneading it. As soon as it gets into a ball, prepare your rolling and cutting surface.
Flour your rolling surface (I use the kitchen table because we have a metal one) generously and also your rolling pin. Dust your hands with flour and take a egg sized piece of dough in your hands and place on rolling surface. Pat it gently and then roll it. You can roll it thick or thin, but I prefer to roll it the way my grandma taught me which is so thin, you can nearly see through it. Cut the noodles (I use a pizza cutter because it goes really fast) into rough squares (about 2 inches or so). Place the noodles on your hand and drop them one by one into the boiling stock. Sprinkle ground pepper into the stock.
Repeat this process until all dough is rolled, cut, and in the stock. After each addition of noodles, you'll notice that they are coming to the surface. Take a long handled fork and gently poke some of them (I don't know why to do this-but my grandma always said it was important). Let the pot pie cook about 10 to 15 minutes after the last addition of noodles. You might have to add some more water if it starts boiling away.
We always eat this with a salad and preferably one dressed with a sweet/sour dressing with lots of vinegar.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BABSAWRITER.
While that is coming to a boil, make your noodles.
Put 3 cups of flour in a large bowl, make a well and add 3 eggs. Mix together with a fork until the dough gets shaggy--it won't quite be in a ball but will be sticking together. Then begin to add cold water in 1/4 cup increments. You want the dough to get into a ball. It will be sticky. Don't over mix the dough by kneading it. As soon as it gets into a ball, prepare your rolling and cutting surface.
Flour your rolling surface (I use the kitchen table because we have a metal one) generously and also your rolling pin. Dust your hands with flour and take a egg sized piece of dough in your hands and place on rolling surface. Pat it gently and then roll it. You can roll it thick or thin, but I prefer to roll it the way my grandma taught me which is so thin, you can nearly see through it. Cut the noodles (I use a pizza cutter because it goes really fast) into rough squares (about 2 inches or so). Place the noodles on your hand and drop them one by one into the boiling stock. Sprinkle ground pepper into the stock.
Repeat this process until all dough is rolled, cut, and in the stock. After each addition of noodles, you'll notice that they are coming to the surface. Take a long handled fork and gently poke some of them (I don't know why to do this-but my grandma always said it was important). Let the pot pie cook about 10 to 15 minutes after the last addition of noodles. You might have to add some more water if it starts boiling away.
We always eat this with a salad and preferably one dressed with a sweet/sour dressing with lots of vinegar.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BABSAWRITER.
Nutritional Info Amount Per Serving
- Calories: 233.0
- Total Fat: 2.9 g
- Cholesterol: 88.3 mg
- Sodium: 533.1 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 1.3 g
- Protein: 14.2 g
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