Amish Baked Chicken Pot Pie

Another defining characteristic of amish style chicken potpie is its golden yellow hue which comes from a sprinkle of saffron mixed into the broth while it s cooking.

Amish baked chicken pot pie. In a large stock pot add chicken broth chicken and a pinch of turmeric. Cover and cook for approximately 30 40 minutes until chicken is thoroughly cooked to an internal of 170 f as measured by a meat thermometer. Simmer on med low heat until vegetables are tender. Remove chicken from broth and allow to cool.

Once you try it you ll never want gravy style crusted pot pie again. Cook until softened about 15 20 minutes. 2 cups all purpose flour. Mix as for pie dough and roll out thin.

Amish chicken pot pie yields. Here s why that ingredient is trending. Amish pot pie ingredients. Heat chicken broth in a dutch oven and add carrots and celery.

Amish chicken pot pie can be served either as a side dish or as a main course. Cook stirring for 2 minutes or until thick. Brothy and full of flavor the homemade noodles add texture and body to this stew. Cover with chicken broth and add parsley salt and pepper to taste.

Use a 5 quart pot and add chicken cubes diced carrots celery onions and peas. Drop dough squares one at a time into the pot stirring frequently. 2 tablespoons shortening. Amish chicken pot pie is a staple in the pennsylvania dutch community.

Add the chicken peas potatoes and carrots to the broth mixture. Turn up the heat bring to a boil. Gradually stir in the broth and milk. Combine egg remaining salt milk and flour mix well.

If dough is too sticky just add a little more flour. Remove from the heat. Fill cup to 1 2 cup with milk. Divide the chicken mixture evenly between two unbaked pie shells.

Ham beef or chicken. 2 teaspoons baking powder. Stir in the flour salt pepper and chicken soup base until blended. Put egg in cup.

Add to dry ingredients. Mix together flour salt baking powder and shortening until crumbly. 1 2 teaspoon salt.