Pennsylvania Dutch-Style Chicken Pot Pie with Carrots, Celery & Onion
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Pennsylvania Dutch-Style Chicken Pot Pie

with Carrots, Celery & Onion

30 MIN
2 Servings
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From the Test Kitchen

For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! First stop: Philadelphia. A favorite of the region, this comforting recipe is not your traditional baked pot pie, but a hearty noodle dish that combines hand-cut pasta squares, tender bites of chicken and vegetables, and savory broth. To learn more about what inspired this dish, go to roadtrip.blueapron.com/philly.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Pennsylvania Dutch-Style Chicken Pot Pie with Carrots, Celery & Onion
Title
time-saving
tips & techniques
Garlic
Yellow Onion
How To: Safely Cut Round Vegetables
Carrots
Celery
How To: Peel a Carrot
Apple Cider Vinegar
How To: Peel Garlic
Crème Fraîche
How To: Small Dice an Onion
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Halve the celery lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Stack the pasta sheets on a work surface; quarter lengthwise, then quarter crosswise to get 1-inch squares. Using your hands, carefully separate the layers. 

Cook the chicken & vegetables:
2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the vegetables are softened and the chicken is cooked through. Add the broth (carefully, as the liquid may splatter), up to half the spice blend (you will have extra), and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined. 

Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta squares to the pot of boiling water and cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the cooked pasta to the pan of cooked chicken and vegetables. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the vinegar and crème fraîche. Taste, then season with salt and pepper if desired. Enjoy! 

Tips from Home Chefs

Pennsylvania Dutch-Style Chicken Pot Pie

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Halve the celery lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Stack the pasta sheets on a work surface; quarter lengthwise, then quarter crosswise to get 1-inch squares. Using your hands, carefully separate the layers. 

2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the vegetables are softened and the chicken is cooked through. Add the broth (carefully, as the liquid may splatter), up to half the spice blend (you will have extra), and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined. 

Cook the chicken & vegetables:
Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta squares to the pot of boiling water and cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. 

4 Finish & serve your dish:

Add the cooked pasta to the pan of cooked chicken and vegetables. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the vinegar and crème fraîche. Taste, then season with salt and pepper if desired. Enjoy! 

Finish & serve your dish:
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