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A recipe for Pennsylvania Dutch Bot Boi (Pot Pie) made with stewing beef, potatoes, onion, flour, vegetable shortening, egg, salt.
Pot Pie Noodles W/ Ham, Beef, Chicken, or Turkey. "My Grandma was Pennsylvania Dutch and this is the very simple recipe she used to create a savory, mouth watering main dish. These are the dough squares that are added to your favorite broth.
There are many different variations of this dish, but one of our favorites is the Pennsylvania Dutch Pot Pie. Our version of PA Dutch pot pie is made with Mrs. Miller's Homemade Pot Pie Noodles and it's a little bit different than traditional pot pies.
Directions. Mound flour pastry board or your countertop make a well in the center. Beat the eggs into the well. Add water, butter and salt. Gradually work flour into the other ingredients with your hands until well blended. Gather dough into a ball. Knead dough until tender, smooth and elastic.
directions. Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot. To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms.
PA Dutch potpie (yes, this is the way we spell it in PA) is more of a stew with home-made noodle squares. Usually it’s made with chicken, but just about any meat works. Growing up, I’ve had chicken potpie, beef potpie, rabbit potpie, pheasant potpie, squirrel potpie & venison potpie.
It combines tender meat with thick, doughy noodles in rich and creamy broth. The version we had used ham, but you could also use chicken (which is very common), or in this case beef. So here is a variation of my Grandma’s recipe.
There are many different variations of this dish, but one of our favorites is the Pennsylvania Dutch Pot Pie. Our version of PA Dutch pot pie is made with Mrs. Miller’s Homemade Pot Pie Noodles and it’s a little bit different than traditional pot pies.
Pot pie is bare bones good eating -- it's a celebration of tender noodles swimming in a pool of flavorful thickened stock with fall-off-the-bone tender meat. Making real-deal PA Deutsch-style pot-pie noodles: For every 2-quarts (8 cups) pot-pie stock-of-choice and 4 servings of chicken pot pie you will need: 1 1/2 cups cake flour.
The most common traditional variation on Pennsylvania Dutch chicken potpie is with beef, where rich beef stock is used, and the meat is pressure-cooked cubes of stew meat. Potpie is typically...