We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pennsylvania Dutch-Style Chicken Pot Pie
with Carrots, Celery & Onion
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 680 Cals/serving
-
View All
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.
Get Cooking
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
-
6 Fresh Pasta Sheets (Previously Frozen)
- 2 cloves Garlic
- 1 Yellow Onion
- 6 oz Carrots
- 2 stalks Celery
-
⅓ cup Chicken Bone Broth
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsps Crème Fraîche
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered