Pennsylvania Dutch Style Chicken Pot Pie
Total Time
Prep: 20 min. Cook: 60 min.
Makes
8 servings
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Ingredients
2 - 3 pounds bone-in, skin-on chicken thighs and breasts (approx. 1/2 chicken breast and 5-6 chicken thighs)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
5 tablespoons vegetable oil, divided
1 medium onion, chopped
4 stalks celery, sliced
1 32 ounce container chicken stock
2 14.5 ounce cans chicken broth
1 envelope chicken boullion granules
1 tablespoon dried parsley flakes
1 12 ounce bag square egg noodles (pot pie noodles)
2 pounds baby red potatoes, washed and cut in half
Directions
Heat oven to 350 degrees F. Rub chicken pieces with 3 tablespoons of the oil. Place, skin side up, in a large roasting pan. Sprinkle with salt and pepper. Pour about 1/4 cup water into bottom of pan. Cover loosely with foil and bake 45 minutes. Remove foil and bake another 45 minutes to 1 hour or until chicken is roasted and skin is crisp. Remove from oven and cool. When cooled, take meat off of bones, cut into bite size pieces and set aside. Strain pan juices and reserve for later use.
Place a 5-6 quart Dutch oven over medium high heat. Add the remaining oil, onion and celery. Cook, stirring often, for 6-8 minutes or until vegetables are crisp/tender. Add the stock, broth, boullion, parsley flakes and strained pan juices. Mix well and bring to a simmer. Alternately add 1/2 of the potatoes, 1/2 of the noodles, remaining potatoes and remaining noodles. Mix well and bring to a simmer. Reduce heat, cover and let simmer for 12-15 minutes or until potatoes and noodles are done. Add the chicken, mix well and cook an additional 5 minutes or until heated through.
