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Pennsylvania Pot Pie is a Pennsylvania Dutch soup, with meat, vegetables, and squares of pie crust.

Ingredients

Dumplings/noodles:

• 2 1/2 c flour
• 1 t salt
• 1 t ground pepper
• 1 c shortening
• 1/3 c plus 1 T cold water

Soup:

• 2 quarts water
• 1 can green beans
• 1 to 3 lb. stewing chicken
• salt and pepper to taste

Procedure

1. Boil chicken in water until tender.
2. Meanwhile, prepare noodle dough following the first 5 steps of Flaky Pie Crust procedure, from the ingredients above. Note: Sugar and butter are replaced with pepper and shortening, respectively.
3. On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9" circle or 8" x 10" rectangle).
4. Cut dough into roughly 2" squares.
5. Remove chicken from broth. Shred chicken, discarding bones and skin.
6. Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.
7. Add chicken and green beans. Simmer for 10 to 15 minutes.
8. Remove from heat. Let stand 5 minutes before serving.

Notes, tips, and variations

• Note: Pot pie squares will dissolve into the broth around the edges, but remain relatively firm in their centers. This is normal.
• A range of fresh vegetables including fresh green beans, cubed potatoes, finely diced carrots, onions, etc. can be added after the chicken if cooking times are planned carefully.
• Cooked chicken or turkey, or bite-sized pieces of ham can be substituted for the raw chicken. In this case, substitute chicken broth for water.