Pennsylvania Dutch-Style Chicken Pot Pie

Chef John Moeller has cooked meals for three U.S. presidents and is an award-winning author of Dining at the White House: From the President’s Table to Yours. Try this recipe for his chicken pot pie, in the chicken-dumpling style of his hometown Lancaster, PA. In cold weather, Presidents Bill Clinton and George W. Bush loved to indulge in this chicken pot pie, and now you and your family can too!

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3 to 4 lbs Whole chicken (1)
1 cup Diced carrots
1 cup Diced celery
1 cup Diced onions
5 cloves Garlic (chopped)
3 Bay leaves
1 tbsp Black peppercorns
1 cup All-purpose flour (slightly more than one cup, enough for dusting)
3 Eggs
4 tbsp Unsalted butter
1 cup Large diced carrots
1 cup Large diced celery
1 cup Large diced onions
3 tbsp Flour
2 cups Frozen peas
Salt and fresh milled black pepper (to taste)

Place chicken in soup pot and cover with cold water. Add the carrots, celery, onion, garlic, bay leaves, and peppercorns. Bring to a boil, and then reduce heat to a simmer for 1 to 1 1/2 hours, skimming impurities from the top throughout.

Remove the chicken from the stock, split in half and allow let cool on a sheet pan for 15 minutes.

Remove meat from carcass and set aside. Return the bones to the simmering pot of stock and cook for one hour. Tear the meat into medium-large pieces and reserve.

While the stock is cooking, prepare the dumpling dough. In medium bowl, combine flour and salt. Add eggs and mix until a soft dough forms. Wrap dough tightly in plastic wrap and place in the refrigerator for at least an hour.

Strain stock through a fine mesh strainer, return to pot and keep at a simmer. Discard solids.

Remove dough from the refrigerator. Dust work surface and rolling pin with flour. Roll dough out to about 1/8 inch thickness. Using a pizza cutter, cut the dough into 1-inch-by-2-inch strips of dough. Individually drop dough strips into simmering stock and cook for about 10 minutes.

In separate large pot over medium-low heat, melt the butter and add remaining carrots, celery, and onions. Sweat vegetables for 4 to 5 minutes. Stirring constantly, sprinkle flour over the sweating vegetables and mix well.

Add dumplings to the stock, stirring until well incorporated.

Return to simmer, stirring occasionally, for about 10 minutes or until mixture thickens slightly. Season with salt and pepper.

Stir in reserved chicken and peas and simmer until heated through.

Serve hot and enjoy!

Chef's Tip: Fresh biscuits go nicely with this dish.