Beef Pennsylvania Dutch Pot Pie Recipe
Pot pie is a dish that is popular all over the United States. There are many different variations of this dish, but one of our favorites is the Pennsylvania Dutch Pot Pie. Our version of PA Dutch pot pie is made with Mrs. Miller's Homemade Pot Pie Noodles and it's a little bit different than traditional pot pies.
First, we use Beef Chuck because it has a richer flavor and is more tender when cooked for longer periods of time. Mrs. Miller's Pot Pie Squares are thicker and firmer than traditional pot pie noodles, making them perfect for both standing up to and soaking up all the delicious broth in this dish. This pot pie also includes carrots, celery, onions, garlic, and fresh parsley for added flavor and texture.
Traditional pot pie is usually gravy based and cooked in a pie crust where PA Dutch pot pie is more like a soup. We like to serve it with a side salad and some freshly baked bread for dipping into the broth. Trust us, you won't be able to resist seconds (or even thirds!) of this comforting dish. Give our PA Dutch Pot Pie a try at your next family dinner- we promise it will become a new favorite.
Happy eating! The Mrs. Miller's Team. - Mrs. Miller's Pot Pie Noodles can be found in the dry noodle aisle at your local grocery store or on our website in the Egg Noodle section.
Trust us, this Pennsylvania Dutch pot pie will be the star of your dinner table. Give it a try and let us know what you think!
- Prep Time15 min
- 1/2 Bag Mrs. Miller's Pot Pie Squares
- 6 TBS Mrs. Miller's Beef Base
- 8 Cups Hot Water
- 1 Chuck Roast (About 2 lbs)
- 2 Stalks Celery, chopped
- 3 Carrots, peeled and chopped
- 1 Medium Yellow Onion, chopped
- 1 TBS Fresh Garlic, chopped
- 2 TBS Fresh Parsley, chopped
- 2 Bay Leaves
- 1 TBS Brown Sugar
- 3 TBS Unbleached Flour
- 2 TBS Extra Virgin Olive Oil
- 1 tsp Fresh Ground Black Pepper
- 1 TBS Kosher Salt
Heat a large Dutch Oven over medium-high heat. Season Chuck Roast with Salt and Pepper on both sides. Add 2 TBSof Olive Oil to the Dutch Oven and heat until shimmering. Add the Roast to the pot, brown on all sides (3 to 5 minutes per side).
Add about 4 cups of Mrs. Miller’s Beef Broth + Bay Leaves, Brown Sugar and Garlic. Cover the pot and simmer until the Roast is tender, about 4-8 hours. Check throughout the cooking process to make sure there is still liquid covering the meat, and add more Broth if needed. When the meat is tender remove it from the dutch oven and use a fork to shred it (You can also use your own fool-proof recipe for making shredded beef).
Heat remaining Beef Broth in a Dutch Oven to a simmer. Add Carrots, Celery, and Onions. Cook until softened, about 15-20 minutes.
Raise the heat to bring the broth to a boil. Then, drop Mrs. Miller’s Pot Pie Squares into the broth one at a time, stirring frequently to prevent sticking. Maintain a gentle boil, and cook the noodles for 10 minutes.
Add shredded Roast and Fresh Parsley, and stir to combine. Season with salt and pepper to taste. Serve immediately when the beef has heated through.
This makes enough to go around the Sunday dinner table! Pair it with crusty bread or serve it over Mashed Potatoes to really kick up the volume.