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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 Energy Raising Snack foods.
We all know that eating healthy foods can help us truly feel better within our bodies. Increasing our daily allowance of healthy foods while lowering the intake of unhealthy kinds plays a role in a more healthy feeling. A salad allows us to feel better than a piece of pizza (physically anyway). This is usually a problem, however, when it comes to eating between snacks. Shopping for goodies can be a struggle because you have countless options. Here are a handful of healthy snacks that can be used when you need an instant pick me up.
Yogurt is often a snack many people neglect. Eating yogurt in place of a healthy larger lunch isn’t a good idea. You cannot beat yogurt any time it comes to a wholesome snack though. Along with calcium, it’s a good supply of necessary protein and vitamin B. Yogurt is typically eaten to help preserve the digestive system because it is so easily digestible by most people. Yogurt combines wonderfully with nuts as well as seeds. This minimizes your sugar consumption without lowering the taste of your snack.
There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to pa dutch chicken pot pie recipe. You can have pa dutch chicken pot pie using 6 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook PA Dutch Chicken Pot Pie:
- Use 4 cups Cooked Chicken -about
- You need 8 large potatoes
- You need 2 lbs baby carrots
- Provide 1 jar chicken soup base
- Get 2 bags potpie noodles
- Use 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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