Dutch Oven Chicken Pot Pie - Home & Family
Host of America’s Test Kitchen, Julia Collin Davison is in the kitchen and today she is making the perfect comfort food: dutch oven chicken pot pie.
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How To Make REAL Ham Pot Pie - Pennsylvania Dutch Style
If you ask most people what pot pie is, they'll describe a small pie with meat, vegetables, and gravy in it. Pennsylvanians know that this is actually called a meat pie. Real pot pie is made in a pot and is not even pie, but more of a stew, vaguely similar to dumplings. It's most commonly made with ham, but you can use any meat, it can be chicken, turkey, beef, whatever you want. The other main ingredients are vegetables such as carrots, celery, onions, and potatoes. This was originally recorded on March 31, 2016 but it's just as relevant today as it was five years ago. I decided that since everyone was here for supper and my parents wanted to make some ham pot pie, I'd show you the step by step of how they make it. I decided not to show me making it because I'm not all that good of a cook. As a fun side note, the dough rolling board came out of the counter top to make a hole for the sink. It works absolutely perfectly as you can see in the video. If you live in PA, do you eat pot pie? If you're not from here, do you want to try pot pie someday?
Disclaimer: This is a vlog video showing the basics of how to make ham pot pie. This is NOT a comprehensive step by step video that shows you all the ins and outs of how to successfully make a batch of ham pot pie, it's to introduce you to the concept of what it is. If you want to know how to make it, there are other better videos on YouTube that you could refer to.
#cooking #potpie #recipe #DIY #howto #traditional #PAdutch #pennsylvania #dutch
CHICKEN POT PIE in the Dutch Oven Easy Dutch Oven Recipe
Chicken Pot Pie is an American Classic Dish. Today I will show you how to make this delicious dish in the Dutch Oven on a real wood fire just like you could do it while camping. We like ours firm, not soupy like KFC, but if you like your creamy'er, add more chicken stock before you put it in the crust. You can use this same technique to make it with your regular dutch oven using the stove top and the oven. This recipe has the traditional ingredients, but don't be afraid to expand on this recipe. Try this wherever and however you can make it and you will find out why it is an American Classic Dish.
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Chicken Pot Pie (As Made By Wolfgang Puck)
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Recipe!
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
Pennsylvania Dutch Chicken Pot Pie (Made With Mom)
Pennsylvania Dutch pot pie is a stew originated by the Amish without a crust but with wide dumpling-style dough square noodles. Most commonly made with chicken, potatoes, and sometimes vegetables such as carrots or celery.
Recipe:
1 Diced onion
3-4 Diced carrots
3-4 Diced celery stocks
Sauté for 2-3 minutes
Add 1-1.5lbs of chicken
4 Cups of chicken broth
Bring to boil, reduce heat, and simmer until chicken is cooked. (About 20 min)
Remove chicken and shred
Add potatoes as desired
Bring back to simmer
Noodles:
3 eggs
2 cups of flour
1/2 cup milk
Mix
Stretch dough until thin, cut into squares
(If dough is too stiff or dry add more milk)
Add noodles to simmering pot, one at a time while stirring to keep noodles moist and prevent clumping. Cook until noodles are cooked throughout (about 20-30 min)
(If soup is too thick add water or broth)
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PA DUTCH Slippery Pot Pie 2023
In this video, I will show you how to take shelf stable ingredients that I grew myself to make a traditional Pennsylvania Dutch Slippery Pot Pie. In PA Dutch, the meal is called bott boi, a phrase that morphed, over time, into “pot pie.” PA Dutch pot pie takes everything you love about chicken noodle soup and traditional chicken or beef pot pie and melds them together: slippery, dense noodles, swollen with fragrant broth, flavorful chicken or beef and falling-apart tender vegetables. The origins of this non-pie chicken pot pie go back to the early Pennsylvania Dutch residents of Southeastern Pennsylvania. The dish was created as a clever way to use leftovers (it can also be made with turkey, beef, ham, etc. and nearly any kind of vegetable), a thrifty way to stretch out food to feed a large family or a crowd with something filling and substantial.
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00:00 Introduction
00:59 Ingredients for Slippery Pot Pie
01:39 Heating up the broth and dehydrated foods
03:07 Making the Pot Pie dough
06:40 Rolling out the Pot Pie Dough
07:17 Cutting the Pot Pie Dough
08:07 Adding the Pot Pie Squares
08:34 History of PA Dutch Pot Pie
10:06 Taste test
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