This version is more like a stovetop pot pie with dumpling-style dough
This is how my grandma and mom made theirs and is very Pennsylvania Dutch and how people in Centre County Pennsylvania make their chicken pot pie.
Comment: Make the Dough squares first as you will drop them into the broth. (Simmering Chicken Mixture)
2 cups cooked chicken, shredded or diced
2 chicken bouillon cubes
2 cups, water
1 ½ cups, mixed vegetables (peas, carrots, corn, or your choice)
½ teaspoon, salt (or to taste)
¼ teaspoon, black pepper
¼ teaspoon, dried thyme (optional)
¼ cup, heavy cream or milk (optional, for creamier filling)
2 tablespoons butter (optional, for richer flavor)
2 tablespoons, flour (to thicken the broth)
For the Dough:
1 cup, flour
¼ teaspoon, baking powder
1 egg
Milk (enough to make a soft dough)
Instructions:
Prepare the Filling:
In a medium pot, bring 2 cups of water to a boil. Add the chicken bouillon cubes and stir until dissolved.
Add the mixed vegetables, salt, pepper, and thyme (if using). Simmer for about 5 minutes.
In a small bowl, mix 2 tablespoons of flour with a bit of water to make a smooth slurry. Stir into the broth to thicken.
Add the cooked chicken and butter. Stir well and simmer for another 5 minutes. If you prefer a creamier filling, stir in the heavy cream or milk.
Make the Dough:
In a mixing bowl, combine flour and baking powder.
Beat the egg and add it to the flour mixture.
Gradually add milk, a little at a time, until you have a soft but not sticky dough.
Roll and Cut the Dough:
Flour a clean surface and roll out the dough to about ¼ inch thick.
Cut into small squares (about 1-inch pieces).
Assemble the Pot Pie:
Drop the dough squares directly into the simmering chicken mixture. Stir gently to coat them in the broth.
Cover and let simmer for about 10-15 minutes until the dough squares are cooked through. They will be soft, like dumplings.
Serve & Enjoy:
Spoon into bowls and enjoy a comforting, hearty chicken pot pie!
