Soup season continues! That’s right, this is the PA Dutch version of Chicken Pot Pie, not your pie with a flaky crust version! If I say so myself, this was probably my best batch to date! New in 2022, is the lunch of my YouTube channel! That’s right, I am taking you inside my kitchen and giving you more of in depth look my recipes! That being said, I am still working on recording (with various devices), snapping pictures and not missing content. Sooooo, this first time around isn’t the best. But we are here for the food right?
I starting by making my own chicken broth. I had chopped onions (1), celery (4-5 stalks), carrots (8-10 baby carrots) and garlic (3-4 cloves). I also had boneless chicken thighs (about 1.5 lbs.) that I seasoned a bit with salt, pepper and poultry seasoning. Next, I heated oil in the stock pot and sautéed the onions, celery and carrots. I seasoned the veggies with salt, pepper and parsley.
I then placed the chicken thighs in the pan to brown them. After flipping them, I then added the garlic. I didn’t want the garlic to burn, so I added it last. After sautéing the other side of the chicken another few minutes, I added water until we had a bout 8 quarts. I gave everything a stir to combine it all. I scrap the button of the stock pot to make sure we get all the added flavor and goodness! I bring the broth to a boil, cover with a lid, reduce the heat and continue to simmer for about an hour or so.
While the broth simmers, I chop 3 potatoes. After about 1 hour of the broth simmering, I add the potatoes and taste the broth. I add more salt and parsley. I place the lid bad on and allow the potatoes to simmer until soft. Next is prepping the dough for the noodles/dumplings. In my stand mixer I add 3 cups of flour, 2 eggs and some salt. I slowly incorporate water as the dough begins to form. Once the dough is formed, I continue to knead it and allow it to rest for about 20 minutes. Next up was rolling out the dough and cutting into squares. I try to keep them thin as possible because they puff up once you add them to the soup.
Once all the squares are cute, I drop them into the soup one at a time. I stir occasionally so they do no stick together. When the squares are thinner, they do not take long to cook. Once they have puffed up and floated then the chicken pot pie is ready! Like I said this batch was delicious! It was the perfect soup for the cold weather we’ve been having! See the full recipe at the video below!
What’s your favorite way to make chicken pot pie?
Please enjoy the outtakes!
Live to Eat,