Pennsylvania Dutch Chicken and Dumplings
A comforting classic that celebrates simple ingredients and time-honored technique. Known traditionally as “potpie,” this hearty dish features flat, egg-rich, noodle-like squares instead of fluffy drop dumplings to give the savory broth its signature body.
- Serves
- 8
Directions
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Sauté Vegetables: Heat a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until the onions soften and turn translucent. Add garlic and cook 30–60 seconds more, until fragrant.
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Simmer the Soup: Pour in the chicken stock and add the shredded chicken, bay leaves, thyme, celery seed, paprika, nutmeg, salt, and pepper. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered 30 minutes, until vegetables are tender.
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Make the Egg Dumpling Dough: In a bowl, combine flour and salt. Add eggs and butter. Blend with a fork until a shaggy dough forms. Add milk, a tablespoon at a time, until the dough is firm but pliable.
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Roll and Cut Dumplings: Turn dough onto a floured surface. Roll very thin— to about ⅛ inch. Cut into thin 2” strips or the traditional small 1x1” squares using a knife or pizza cutter.
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Add the Dumplings: Bring stew to a gentle boil. Drop dumplings in gradually, stirring gently. Reduce heat to a simmer and cook uncovered 8-10 minutes, until dumplings are tender and cooked through.
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Adjust Seasoning and Serve: Remove bay leaves. Taste and adjust salt and pepper. Serve hot with plenty of broth, chicken, vegetables, and egg dumplings.
From Shawnie's class “Comfort Classics: Bold Flavors, Rustic Cuisine” (also taught in Comfort Classics)
