Pennsylvania Pot Pie
Pennsylvania pot pie is a Pennsylvania Dutch soup, and it has no top crust at all. Instead, thick squares of peppery shortening dough are simmered right in chicken broth, where the edges melt into the liquid and thicken it while the centers stay tender and chewy. A stewing chicken gives the broth real body. It is a plain, filling pot of soup that needs only a few pantry items.
Instructions
Put the chicken in the 2 quarts of water and boil it until the meat is tender. While it cooks, make the dough by following the first five steps of the Flaky Pie Crust method with the flour, salt, pepper, shortening and cold water, using pepper and shortening where that recipe calls for sugar and butter.
Roll the dough out on a floured board until it is about twice as thick as an ordinary pie crust, roughly a 9-inch circle or an 8 by 10-inch rectangle. Cut it into squares of about 2 inches.
Lift the chicken out of the broth and shred the meat, discarding the skin and bones. Keep the broth at a boil.
Drop the dough squares into the boiling broth a few at a time so they do not stick together, then simmer for 6 minutes.
Add the shredded chicken and the green beans, and simmer for another 10 to 15 minutes. Season with salt and pepper to taste.
Take the pot off the heat and let it stand for 5 minutes before serving. The squares will soften at the edges and stay fairly firm in the middle, which is how this dish is meant to be.
Make it personal.
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