Easy Pennsylvania Dutch Chicken Pot Pie Recipe

Pennsylvania Dutch chicken pot pie is made by first making a soup base with chicken and vegetables and then making the homemade dumplings "pot pie" and cooking them in the soup. Soup recipe: In a large soup pot add: 1 to 2 (depending on size) bone-in skin-on chicken breasts 1 large onion, chopped 1 teaspoon celery seed 1/2 teaspoon garlic powder 1/2 teaspoon salt 2 tablespoons chopped fresh parsley, stems removed 4 chicken bullion cubes 2 stalks celery, washed and sliced 4 carrots, peeled and sliced Once all ingredients are in pot, fill pot with water up to two inches below the rim. Simmer on medium for at least one hour. Remove chicken from pot. Remove the chicken from the bones and skin. Discard the skin and bones, and add the chicken back to the pot. Pot Pie dumplings recipe: In a bowl or mixer: 2 1/2 cups flour 1 egg 1 teaspoon salt 1/4 teaspoon fresh ground black pepper 3/4 stick butter, softened 1/3 to 1/2 cup milk Mix all ingredients until a dough forms. Roll out dough with rolling pin until very thin, and then cut into squares with a knife or pizza cutter. Add the dough squares to the simmering soup and cook for another hour or longer until noodles are puffy and soft.