Pennsylvania Pot Pie
Pennsylvania pot pie is a Pennsylvania Dutch soup, consisting of meat, vegetables, and squares of pie crust.
Source and licence
"Pennsylvania Pot Pie" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pennsylvania_Pot_Pie, revision 4535143), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pennsylvania_Pot_Pie&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4535143
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 ½ cups flour
- 1 tsp salt
- 1 tsp ground pepper
- 1 cup shortening
- ⅓ cup plus 1 tbsp cold water
- 2 quarts water
- 1 can green beans
- 1–3 lb stewing chicken
- Salt, to taste
- Pepper, to taste
Method
- Boil chicken in water until tender.
- Meanwhile, prepare noodle dough following the first 5 steps of the Flaky Pie Crust procedure, using the ingredients above. Sugar and butter are replaced with pepper and shortening, respectively.
- On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9-inch circle or 8 x 10-inch rectangle).
- Cut dough into roughly 2-inch squares.
- Remove chicken from broth. Shred chicken, discarding bones and skin.
- Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.
- Add chicken and green beans. Simmer for 10–15 minutes.
- Remove from heat. Let stand 5 minutes before serving.