Chicken and Corn Potpie Recipe

article image
Photo by Rob Cardillo
If you can’t find Pennsylvania Dutch potpie noodles in your local store, you can make your own or use lasagna noodles, broken into pieces.

Ingredients

  • 2 cups cooked dry lima beans or 2 cups fresh, uncooked young lima beans
  • 3 cups ‘Shopeg’ corn or freshly grated sweet corn
  • 1-1/2 cups chopped leeks or onions
  • 1/2 cup celery, diced
  • 2 cups cooked chicken, chopped
  • 1 teaspoon grated nutmeg (or to taste)
  • 1⁄2 cup fresh parsley, chopped
  • 2 teaspoons dry marjoram, crumbled
  • Salt and pepper, to taste
  • 8 ounces’ potpie noodles or lasagna broken into pieces
  • 2 quarts well-flavored chicken stock
  • 3 tablespoons unsalted butter

Directions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Combine the beans, corn, leeks, celery, chicken, nutmeg, parsley and marjoram in a deep work bowl.
  • Salt and pepper, to taste.
  • In a tall 4-quart casserole or earthenware baking dish, spread 3 cups of the vegetable and chicken mixture on the bottom.
  • Make a layer of noodles, then cover this with another 3 cups of mixture. Cover this with another layer of noodles, then add the remaining mixture and spread evenly.
  • Scatter noodles broken into small pieces over the top.
  • Add the chicken stock (just enough to cover the noodles and vegetables when pressed down gently with a fork).
  • Dot with butter (optional), and bake for 40 to 50 minutes or until the noodles are tender. Serve immediately with crusty, country-style bread.
PRINT RECIPE
Online Store Logo
Need Help? Call 1-800-234-3368
Mother Earth News Gardening
Mother Earth News Gardening
Free expert advice on all aspects of growing.