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Pennsylvania Dutch-Style Chicken Pot Pie
with Carrots, Celery & Onion
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Time30 min
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Servings2
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NutritionEst. 680 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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6 Fresh Pasta Sheets (Previously Frozen)
- 2 cloves Garlic
- 1 Yellow Onion
- 6 oz Carrots
- 2 stalks Celery
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⅓ cup Chicken Bone Broth
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsps Crème Fraîche
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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