Sunday, November 6, 2011

Short and Sweet (or at least Savory!)

PA Dutch-style Chicken Potpie
I've been craving chicken potpie for a week or more. I'm not talking about something with a pastry crust. I'm talking about the kind of potpie I grew up on that can be found in many parts of South Jersey and in Lancaster County, PA. Sometimes called "slippery" potpie, sometimes called rolled potpie, it is basically strips of rolled dough that are cooked in chicken broth or stock like noodles until they are tender and the broth is thick. In the Southern US, they have a version of chicken and dumplings that resembles this very much because it, too, is made with strips of dough (usually cut into smaller units) that are then cooked in the broth. They just add the shredded chicken with it where we generally don't.

Well, I got tired of dreaming about it and finally made a short-cut version of it using flour tortillas that I cut into strips and then shook in some flour that would then thicken the broth when they were cooking. The broth I made using powdered chicken stock. I have to tell you - it may not have been the same as Mom made, but it sure did satisfy my craving!! It was the perfect comfort food!!

To top it off, I had a new jar of cinnamon applesauce just waiting to be opened. If I don't have cranberry sauce to eat with my potpie, then applesauce is the next best thing. And, let me tell you - it was WONDERFUL!!

So, if you're a fan of this kind of potpie and don't want to be bothered making the dough, rolling it out and letting it sit while you make the broth, then satisfy your craving using flour tortillas (really - tortillas and potpie dough are made from the same ingredients!) and using a broth base to create the liquid portion. It'll sure do in a pinch!! 

Let the comfort begin!!!

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