Turkey Hill Chicken Pot Pie Recipe


  • 8 lb. whole chicken
  • 4 1/2 quarts water
  • 6 cups flour
  • 3 Tbsp. margarine, softened
  • 6 eggs
  • 3 tsp. salt
  • 1/8 cup water
  • 1/2 tsp. baking powder
  • 2 1/2 quarts chicken broth
  • 5 quarts water
  • 2 quarts peeled, diced potatoes


This is not actually a pie, but rather a popular Pennsylvania Dutch chicken stew made with pie dough.

Cook chicken in 4 1/2 quarts water until meat is tender. Remove 2 ½ quarts broth. Cool and debone. Meanwhile, combine flour, margarine, eggs, salt, 1/8 cup water, and baking powder with a large spoon. Mix well, then form into five separate balls by hand. Let dough rest 20-30 minutes. Roll out each ball of dough. Cut into squares. Combine chicken broth, five quarts water, potatoes, and saffron and bring to a boil. Drop squares of pot pie dough into boiling liquid, keeping squares separated until they are partially cooked. Cook about 20 minutes. Immediately before serving, add cooked chicken and heat through.