For many people, the thought of chicken pot pie brings to mind a rich mixture of chicken and vegetables in a thick sauce, all baked under a golden brown pie crust. However, in parts of Pennsylvania, ...

When most people think of chicken potpie, they imagine a single- or double-crust pie packed with chicken and vegetables in a creamy, thick sauce. But in central Pennsylvania, where the Amish and early ...

This beloved Pennsylvania Dutch dessert comes straight out of my 1958 edition of The New Pennsylvania Dutch Cook Book by Ruth Hutchison — one of my favorite vintage finds. The original recipe calls ...