Best Pennsylvania Dutch Pot Pie Aka Slippery Pot Pie Or Bott Boi Recipes

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

• If you don't already have some cooked chicken, you will need to cook chicken.

PENNSYLVANIA DUTCH POT PIE

Steps:

• 1. Place meat in a Dutch oven and cover with water. Cook until meat pulls apart easily with a fork.
• 2. Meanwhile, add flour to a mixing bowl. Mix eggs and water, then add to flour. Mix until you get a nice ball of dough (add additional flour if too sticky, but do so sparingly - you don't want dough that is too dry). Additionally, if dough is too dry, add more water a tsp. at a time. Roll out dough to about 1/8″ thick - if using gluten-free flour, you'll want to roll the dough between plastic wrap since it's usually much stickier than regular flour dough. Cut the dough into small squares.
• 3. One the meat is done and pulled apart, add the stock and bring to a boil.
• 4. Add potatoes, onions, and dough squares in batches, stirring after each batch of dough squares (to prevent them from sticking to each other).
• 5. Add parsley, salt and pepper; cook about 15 minutes (until dough squares are cooked through....pull one out and cut in half to check. They should be uniform in color - if the very middle is still darker, it's not cooked enough).

THICK PENNSYLVANIA DUTCH POT PIE

Steps:

• Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
• Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
• Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
• Add chicken once potatoes and noodles are tender; add roux to thicken.
• ROUX:.
• Heat small skillet on high, remove from heat.
• Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
• Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).

BOTT BOI PENNSYLVANIA DUTCH POT PIE

Steps:

• Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
• To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
• Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.