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Chicken Pot Pie with Corn


This is a Pennsylvania Dutch Soup.

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  • Chicken Broth:
  • 4 lb. Whole Chicken
  • 2 Quarts Water
  • 1 tsp. Salt
  • 5 Potatoes, diced
  • 2 Cups Corn
  • 1 Medium Onion, diced
  • 1 Small Pkg. Saffron
  • Pot Pie Dough:
  • 2 Cups Flour
  • 1/2 tsp. Salt
  • 2 Eggs
  • 4 Tbs. Water



Step 1

Cook chicken in 2 quarts water until soft. Cool and remove meat from the bones. Set aside chicken pieces. To the boiling broth add potatoes, corn, onion and saffron. Cook for 10 minutes. To prepare pot pie dough, combine flour and salt. Beat eggs with 4 Tbs. water. Work into flour and salt until you have a stiff dough. (Add more water if mixture is too dry.) Roll dough out onto floured surface until thin. Cut into squares. Drop pot pie dough into boiling broth and cook about 20 minutes. Stir chicken pieces into pot pie mixture. Heat through and serve immediately.

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