Pennsylvania Dutch Pot Pie
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!
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
- 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
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.