I’ve lived in PA Dutch country nearly all my life, and I have no idea why our “Chicken Pot Pie” is actually a yellow, gravy-like soup. Somehow, we managed to take the little nutrition that was there out of pot pies — but not anymore!! I’ve added back the veggies found in traditional pot pies, but kept out the crust to make a delicious version of this PA comfort food that warms you, but doesn’t stick to your bones.
*Note: I don’t know if these are available in grocery stores everywhere, but this recipe calls for Pot Pie Noodles. These are large, flat, square noodles that are starchier than most dried pasta. If you’re having trouble finding them in stores near you, check around online to see if anyone has a homemade recipe or if you can order them (around here, even Walmart sells them).
Healthier PA Dutch Chicken Pot Pie:
- Large pot, knife, cutting board, liquid measuring cup, measuring spoons (optional), spoon, small bowl or plate
- 2 Boneless, skinless chicken breasts, cubed
- 2 medium yellow onions, cut into 1/4″ slivers
- 6 garlic cloves, peeled and smashed into large pieces
- 1 green bell pepper, gutted and cut into a large dice
- 1/2 lb of green beans, trimmed, cleaned and halved
- 4 large stalks of celery and the celery heart (including leaves), roughly chopped
- 3 carrots, peeled, trimmed, and cut into 1/4″ medallions
- 1/2 bunch of parsley, roughly chopped
- 1 tsp dried basil
- 1 1/2 tsp dried thyme
- 2 Tbsp evoo, divided
- 1/2 bag of Pot Pie Noodles
- 2/3 cup AP flour
- Kosher salt and ground black pepper to taste
1) Heat 1 Tbsp of the evoo in the bottom of the pot over med high heat. Add the cubed chicken, 1/2 tsp salt and 1/4 tsp pepper (or a big pinch and a small pinch). Cook the chicken until it’s just starting to brown (not near done though) and be careful that you don’t burn anything sticking to the pot (don’t want burnt flavored pot pie!), about 3-5 mins. We just want to get it warmed on the outside and make sure it’s getting along well with the salt and pepper and that they’re meshing. Remove the chicken from the heat to the bowl/plate and set aside.
2) Heat the other 1 Tbsp of evoo in the bottom of the pot again over med high heat. Add the onions, garlic, carrots, celery, and green bell pepper. Stir to make sure everyone’s getting coated with the oil. Add 1 tsp salt and 1/2 tsp pepper (or a nickel sized palm full and a big pinch — this is actually how I measure when I cook), and stir. The salt will help the veggies cook a little faster, and when you notice they’ve started to sweat, add the basil, thyme, and 1/2 of the parsley. Let the veggies sweat while stirring for 2-3 minutes, then stir in the green beans.
3) Once everyone has gotten to warm up (about a minute), add enough hot water to the pot to cover the veggies by about 2 inches. Cover and bring to a boil. Once up to temp, allow the soup to boil on med high heat for 45-60 mins, or until the broth is has noticeably reduced and thickened and the veggies are very tender. Half-way through, return the chicken to the pot of veggies.
4) After the soup has reduced a bit, taste-test and season with salt and pepper as needed. Add the pot pie noodles. Let boil another 15-20 mins until noddles have reached desired texture.
5) While the noodles are cooking, put the 2/3 cup AP flour in a large liquid measuring cup. Very slowly, add 1 cup warm tap water to the flour while constantly and rapidly stirring. This is the best way I know of to prevent any lumps in your soup (works great for gravies too!).
6) Once the noodles are done, stir in the flour/water mix to the soup and let cook for 1-2 mins more. Remove from heat, add the last of the parsley, and allow to sit for about 5 mins so the soup can thicken.
What to Drink? Turkey Hill Lemonade