Tuesday, January 27, 2015

Amish Pot Pie Done Up by An English.

Just to clarify something right from the start, my ancestry is not English; this is simply what the Amish call those outside of their faith and community. 

Being winter time, it can get pretty cold and snowy up here in the higher altitude of Southeastern Utah and comfort food is a must.  Depending on how this recipe is made, the broth can be thinner, almost like a soup; or thicker by the addition of flour or cornstarch.  It's all up to personal preference and we can take either/or.

Normally, when making the broth and cooking up the chicken; whole, cut up chicken (including bones and skin) are put into the stock pot.  This makes for a richer broth, true, but the broth I use is made after the whole chicken has been cooked; strained, put into the freezer for an hour and the fat scooped out.  Then I freeze the defatted broth for later usage.  Using boneless, skinless chicken doesn't add a significant amount of fat in making the leaner recipe.  An original recipe for Amish Chicken Pot Pie can be found Here, and I'm going to feature my own recipe in this post.  Try only one, try both and compare; then decide which you like better...it could be both!

The pot pie squares?  No, I don't make my own; I'm pasta making challenged.  My mother lives in Lancaster, Pennsylvania, so when I need the squares, she sends me what I need.  Not so lucky?  They can be ordered through the internet, just about like anything can; and I'm giving you the recipe for them anyway.  The dried pot pie squares cook up just as tender as the fresh, and absorb the flavor of the chicken broth.

Amish Chicken Pot Pie
(Less fat version)

Pot Pie Squares


2 and ½ cups flour
2 eggs, beaten
1/3 cup water
1 Tbsp. butter, melted
½ tsp. salt



In the center of a large pastry board, mound the flour and make a well in the center.  In a small bowl, combine the eggs, water, butter and salt.  Pour the liquid into the flour well; gradually work the flour into the liquid from around the inside of the well; continue working around until all the flour is used.  Gather into a ball; knead until smooth and elastic.

Generously flour the board; roll out the dough to a 1/8 inch thickness; cut the dough into two inch squares.

Makes 1 and ½ lbs. of pot pie squares; enough for six servings.

Amish Chicken Pot Pie


2 quarts water
1 tsp. salt
½ tsp. ground black pepper
½ tsp. onion powder
3 lbs. boneless, skinless chicken breasts
½ cup diced celery
3 cups peeled potatoes, one inch cubes
6 cups chicken broth
1 and ½ lbs. (24 oz.) pot pie squares, divided into thirds
Fresh parsley, diced, for garnish


In a 7-quart pot, combine the water, salt, black pepper and onion powder; immerse the chicken into the water; cook on high heat for 15 minutes.  Remove chicken and rough chop; set aside.  Strain the liquid from the pot; place in a plastic container and into the freezer for a half hour; scoop out any fat that hardens at the top.  Use when preparing this recipe, or cover container, freeze for later use.


Into the pot, add the chicken broth, celery and potatoes; cook on high heat for 10 minutes. 

Reduce heat to medium, add in 1/3 of the pot pie squares; cook for 3 minutes and push down into the broth.  Repeat process with other 2/3s of pot pie squares; add chicken back into pot after the last third of squares has been pushed down.  Cook an additional 15 minutes; remove pot from heat and let rest for 10 minutes to allow broth to thicken.

Garnish each serving with a sprinkling of fresh parsley leaves.

Makes six servings.

Mary Cokenour

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