Pennsylvania Pot Pie

• 2 ½ cups flour
• 1 tsp salt
• 1 tsp ground pepper
• 1 cup shortening
• ⅓ cup plus 1 tbsp cold water
• 2 quarts water
• 1 can green beans
• 1–3 lb stewing chicken
• Salt, to taste
• Pepper, to taste

Ingredients for 6 servings (3.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Boil chicken in water until tender.

2. 2

   Meanwhile, prepare noodle dough following the first 5 steps of the Flaky Pie Crust procedure, using the ingredients above. Sugar and butter are replaced with pepper and shortening, respectively.

3. 3

   On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9-inch circle or 8 x 10-inch rectangle).

4. 4

   Cut dough into roughly 2-inch squares.

5. 5

   Remove chicken from broth. Shred chicken, discarding bones and skin.

6. 6

   Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.

   Stovetop
7. 7

   Add chicken and green beans. Simmer for 10–15 minutes.

   Stovetop
8. 8

   Remove from heat. Let stand 5 minutes before serving.