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Before you jump to PA Dutch Chicken Pot Pie recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The kitchen is a good place to start saving energy by going more green.
A large amount of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.
As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not that tough. Typically, all it requires is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to pa dutch chicken pot pie recipe. To make pa dutch chicken pot pie you only need 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make PA Dutch Chicken Pot Pie:
- Provide 4 cups Cooked Chicken -about
- Prepare 8 large potatoes
- Use 2 lbs baby carrots
- Prepare 1 jar chicken soup base
- Prepare 2 bags potpie noodles
- You need 2 tablespoons cornstarch/1 cup cold water
Instructions to make PA Dutch Chicken Pot Pie:
- In large stockpot start with 12 cups of water. Add soup base until fully dissolved.
- Once broth is to a simmer add precooked chicken, carrots and potatoes. NOTE - peel and cut potatoes into quarters. Add salt and pepper to taste. I usually add about a tbsp of both.
- Simmer covered on low for 1/2 hour or until carrots and potatoes are fork tender.
- Mix cornstarch with COLD water and mix into soup. Bring back to a simmer.
- Slowly add noodles. I usually drop 2-4 at a time in different spots so they don't clump together. Stir frequently.
- After all noodles have been added simmer for 10 minutes.
- Turn off heat and let rest for 1/2 hour. During this time it will thicken and the flavor will grow.
- Serve as you would soup or stew!
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