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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Pennsylvania Dutch Style Chicken Pot Pie

I really enjoy being vegan and not buying, handling or cooking meat but every once in a while Belle asks for a steak, salmon or chicken. One of her favourite meals is Roast Chicken which I made the other day and will post it very soon. In the mean time one of her American friends sent her a recipe for a traditional Pennsylvania Dutch Chicken Pot Pie and this is what I made for her yesterday. It is very different from the Chicken Pot Pie I usually make for her but she really loved this one too.

I have to admit it smelled delicious and was fun to make because you get to make your own noodles. It was a busy night as I made Lasagna Primavera for Hayley and I, home-made spaghetti for Dylan (a new recipe which will be posted soon) and this pot pie for Belle. She will freeze the leftovers in individual portions for those days when the veggies are not enough.

Pennsylvania Dutch Style Chicken Pot Pie
adapted from BellaOnline

3 cups all-purpose flour
1 large egg (free range)
1 tbsp vegetable shortening
1/2-3/4 cup water

  1. Combine the flour, egg and shortening in a food processor and process.
  2. While running, slowly add water until the dough comes together. It should be moist to the touch but not wet and turned into small balls.
  3. If too wet, add more flour, a tablespoon at a time, if too dry, add more water, a tablespoon at a time.
  4. Dump the dough out on a clean surface and knead it into a ball.
  5. Divide the dough into 4 pieces and do one of the following –
  6. Roll each one out on a floured surface  to about 1/8" thick    OR
  7. Use a pasta maker and roll each piece to the number 6 setting.
  8. Cut the rolled out pieces on a floured surface into 2" x 2" squares, set aside.

The stew:
1 1/2 lb boneless, skinless chicken thighs (free range), cut into bite size pieces
4 cups organic chicken stock plus 4 cups water
5 medium potatoes, peeled and cut into bite size cubes ** See Note
1 1/2 cups of celery, chopped (about 3 ribs)
2 medium onions, chopped
1 large carrot, chopped
1 tbsp dried parsley
2 tsp sea salt
1 tsp freshly ground black pepper

  1. Place the chicken in a large pot with the stock and water and cook over medium heat for 10 minutes.
  2. Remove the chicken and set aside
  3. Add everything else to the pot and cook for 20 minutes.
  4. Add the noodles to the pot and reduce the heat to medium low and cook for 5 more minutes, stirring often so the noodles don’t stick to the bottom and burn.
  5. Add the chicken back into the pot and cook on low for 15 more minutes.
  6. Cover and let stand for a few more minutes.
  7. Serve

** Note: keep the cut potatoes in water so they won’t discolour while you are doing everything else.


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4 comments to Pennsylvania Dutch Style Chicken Pot Pie

  • I think one of my favorite meals is roasted chicken too. We also like to eat vegan or vegetarian quite often. But sometomes you just gotta have a good steak! This chicken pot pie looks good. (I never liked them when I was a kid)


  • Ward

    Thanks Lyndsey,
    I can say that it looks good but I don’t know how it tastes. I just know Belle loves it.


  • I’ve been looking for something like this. I remember a meal at a friend’s when I was a kid where the top of the chicken stew was covered in doughy dumplings but maybe I’m thinking now it was a type of pasta. That was a delicious meal so I’ll try this in hopes it’s the same. Thanks for this!


  • sheb

    this is the best stew i’ve ever had


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