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Berks County Chicken Potpie

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 4 servings

Prep Time: 30 min
Cooking Time:  30 min + 20 min



  •    2  Tablespoons butter
  •    2  cups all-purpose flour, sifted
  • 1/2  teaspoon salt
  •    2  eggs, beaten
  • 1/8  cup milk

Chicken filling

  •    2  medium potatoes
  •    2  medium onions
  • 1/2  teaspoon salt
  • 1/4  teaspoon pepper
  • 1/2  teaspoon parsley, minded
  •    3  cups chicken, cooked
  •    2  cups chicken stock, hot and thick


To make the noodles:

  1. Mix the butter, flour and salt. 
  2. Add the eggs and then the milk. 
  3. Lightly mix. 
  4. On a floured board, roll out to a 1/4-inch thickness. 
  5. Let stand for 30 minutes. 
  6. Cut into 1-1/2-inch squares.

To make the filling

  1. Slice the potatoes 1/4-inch thickness. 
  2. Line the bottom of the stockpot with the potatoes. 
  3. Add a layer of noodles, then one onion, and sprinkle with salt, pepper and parsley. 
  4. Add a layer of chicken. 
  5. Repeat until you use all of the chicken. 
  6. The top layer should be of noodles. 
  7. Make sure you give spaces between them. 
  8. Pour stock over the potpie. 
  9. Tightly cover and simmer 20 minutes.

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