Pennsylvania Dutch Pot Pie is a little deceiving as it is more of a soup than a pie. We like to kick this recipe up a notch and make it a full entree by serving over homemade mashed potatoes – garlic mashed potatoes even give a little extra special kick!
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Pennsylvania Dutch Pot Pie
- Total Time: 45 minutes
Ingredients
Scale
- 1 Bag Mrs. Miller’s Large Pot Pie Squares, cut cooking time in half
- 1 TBS Mrs. Miller’s Chicken Soup Base
- 1–2 Cups Chicken Breast, shredded
- 1/2 Cup Carrots, chopped
- 1/2 Cup Celery, chopped
- 1 Medium White or Spanish Onion, diced fine
- 1 Bay Leaf
- 2 tsp Dried Parsley
- Salt and Pepper to taste
Instructions
- In a large Dutch Oven, prepare Chicken Broth with Mrs. Miller’s Chicken Soup Base. Add Carrots, Celery, Onion, and Bay Leaf and cook until Carrots are crisp tender.
- Add par cooked Mrs. Miller’s Large Pot Pie Squares a couple at a time so they don’t stick together. Simmer until the Noodles are cooked fully.
- Add shredded Chicken Breast and Parsley and heat through. Serve while hot.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
