Growing up my mother made a chicken and dumplings recipe that she called chicken pot pie. They were white square slippery noodles that were handmade rolled by her on the kitchen table. She would boil chicken and make her own broth then add the dumplings to the broth allowing it to simmer until done. It was one of my favorite meals, But my dad always called it wallpaper paste because that's what it looked like LOL.
My mom never actually gave me the recipe so I had to search for it for a really long time. And considering it has so few ingredients it shouldn't have been difficult, but it took me a while. This recipe is the closest I could find to my mom's chicken pot pie I hope you enjoy it as much me and my family do.
Start by measuring 2 cups of flour, 2 teaspoons of baking powder, one teaspoon of salt, and we put it into the KitchenAid mixer.
Then we take 1/3 cup of shortening like Crisco and add that to the mixer as well.
Turn the mixer on very low to incorporate the ingredients. Then start slowly adding the half cup of milk until dough gets to the right consistency. It should form a ball and not be sticky but not be too dry.
Then we turn that out onto a floured surface, roll it to about an eighth to 1/4 inch thick, and cut into squares.
In a large stock pot make your chicken broth or whatever chicken soup you usually make. If you don't typically make chicken soup, you can use store-bought chicken broth, or water and chicken bouillon cubes. Bring the broth to a rolling boil and slowly add your pot pie noodles.
Cook for at least 15 minutes, or until desired consistency. Noodles should be soft but not gummy. Add in shredded chicken or chicken breast tenders.
Nana’s Chicken Pot Pie
A family favorite • Pennsylvania Dutch-style chicken and dumplings
Ingredients — Pot Pie Dough
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ⅓ cup shortening (such as Crisco)
• ½ cup milk, added gradually as needed
For the Pot
• Chicken broth or homemade chicken soup (enough to cook the noodles)
• Cooked shredded chicken or cooked chicken breast tenders, to taste
Directions
1. Add the flour, baking powder, and salt to the bowl of a stand mixer. Add the shortening and
mix on very low speed to incorporate.
2. Slowly add the milk, a little at a time, until the dough forms a ball. It should be neither sticky
nor dry; you may not need all the milk.
3. Turn the dough onto a floured surface. Roll to about ⅛–¼ inch thick, then cut into squares.
4. In a large stockpot, prepare your usual chicken broth or chicken soup. Alternatively, use
store-bought chicken broth or water with chicken bouillon, prepared according to package
directions.
5. Bring the broth to a rolling boil. Add the dough squares gradually, stirring gently to keep
them from sticking together.
6. Cook for at least 15 minutes, or until the pot pie squares reach your desired tenderness.
They should be soft, but not gummy. Add cooked shredded chicken or cooked chicken breast
tenders and heat through.
Mom’s note: Similar in spirit to Cracker Barrel chicken and dumplings, with tender, flat homemade
noodles. The broth amount and chicken quantity depend on the size of your pot and how soupy you like
