Pennsylvania Dutch Pot Pie
I remember the first time I had this dish. It was warm, filling, delicious, and not at all what I was expecting. You see, during a visit to my grandparents as a child, my Grandma asked me if I liked pot pie. My immediate response was a resounding “Yes!”. I mean who doesn’t love buttery, flaky crust filled with creamy chicken and vegetables. So when the time came to eat and I sat down to a plate of what appeared to be soup, I was confused to say the least. I came to learn that the meal we were having is a Pennsylvania Dutch dish known as Pot Pie. It is a dish that is reminiscent of chicken and dumplings. 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. The noodles are easy to make, and kids love to help make them (be ready for a mess). So get your family together, and give it a try. I hope you enjoy it as much as my family and I do.
Noodles
2 Cups All-Purpose Flour (Plus Extra For Rolling)
1 Egg, Plus 2 Egg Yolks
1/4 Teaspoon Kosher Salt
5 to 6 Tablespoons Milk
Pot Pie
1 Large Roast of Your Choice (About 5 lbs)
2 Tablespoons Olive Oil
Fresh Ground Black Pepper
Kosher Salt
1 Bay Leaf
4 Stalks Celery, Chopped
4 Carrots, Chopped
1 Medium Yellow Onion, Chopped
1 to 2 Tablespoons Chopped Fresh Parsley
Preparing The Meal
Heat a large Dutch Oven over medium-high heat. Season the roast with salt and pepper. Add 2 Tablespoons of oil to the Dutch Oven and heat until shimmering. Add the roast to the pot, and brown on all sides (3 to 5 minutes per side). Then, add enough water to almost cover the meat, along with the bay leaf. Cover the pot and simmer until the meat is tender, about 4 hours. Check throughout the cooking process to make sure there is still liquid covering the meat, and add more if needed. When the meat is tender remove it from the dutch oven, and use a fork the shred it.
For the noodles add the flour, egg, egg yolks and salt in the bowl of a stand mixer. With the mixer on, add 5 tablespoons of milk. Mix until the dough forms a cohesive ball. If it is too dry, slowly add an additional tablespoon of milk. Set your dough ball on a well floured work surface, and flatten into a circle that is roughly 1/8” thick. Then, cut the dough into 2”x2” squares, and set on a floured baking sheet.
Heat your beef broth in a Dutch Oven to a simmer, then add carrots, celery, and onions. Cook until softened, about 15-20 minutes. Next, turn up the heat to bring the broth to a boil. Then, drop the noodle squares into the broth one at a time, stirring frequently to prevent sticking. Maintain a gentle boil, and cook the noodles for 4-6 minutes. Add the reserved beef and chopped fresh parsley, and stir to combine. Season with salt and pepper to taste. Serve immediately when the beef has heated through.