Bott Boi Pennsylvania Dutch Pot Pie Recipes

PENNSYLVANIA DUTCH BOT BOI (POT PIE)

Steps:

• In a big pot, cook the beef in boiling salted water for 1 1/2 hours. Whi1e this is cooking, make the dough for the homemade noodles. Add the potatoes to the pot and cook for an additional 30 minutes. In a large bowl, mix together the flour, shortening, egg, salt and water. Make sure you don't add too much water. For Noodles: Roll and flatten the dough on wax paper and then cut into 2-inch squares. Finally, slowly drop-in the dough noodles and onion slices into the pot. Cover the pot with a lid and finish cooking the Bot Boi for 20-30 minutes.

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.

PENNSYLVANIA DUTCH POT PIE - AKA SLIPPERY POT PIE OR BOTT BOI

Steps:

• The instructions for both the fresh egg noodles and pot pie are here: http://gochicorgohome.com/awesome/pennsylvania-dutch-pot-pie

PENNSYLVANIA DUTCH SHOOFLY PIE

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
• The pie can be served at room temperature or chilled.
• In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.

PENNSYLVANIA DUTCH CHICKEN BOT BOI

Steps:

• Cook chicken in water with celery, carrot, 1 onion, bay leaf, salt, and pepper. Simmer it with the lid on until done, for about an hour.This is the stews broth. Take the chicken out to cool.
• Skim the fat off of the broth. Strain the broth and discard the celery, carrot, onion, and bay leaf. Taste broth for seasoning and add additional salt and pepper if needed. I also add garlic powder but thats a matter of taste.
• When the chicken is cool enough to handle, take all the meat from the bones and cut it into bite sized pieces. Discard skin and bones. Bring chicken broth to a boil in a big pot. Add chicken. When the broth is boiling, layer the potpie squares into the broth, one by one. Alternate with layers of potato and onion and carrots. Push down each layer gently, so the liquid will cover it.
• Turn down the heat so it will simmer. Cover the pot. Stir gently every so often, so the noodle squares will not stick together, for about 20 minutes.
• Add parsley and saffron. Stir gently. The saffron will give the broth a gorgeous yellow color and an intensely unique and subtle flavor. Simmer for five more minutes. Make paste from flour and water. Add this to broth to thicken. Cook and stir gently another five minutes until a bit thicker.