Pennsylvania Dutch Bot Boi Pot Pie Recipes

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PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE



Pennsylvania Dutch Chicken Pot Pie Recipe image

PA Dutch chicken pot pie is a brothy comfort food similar to chicken noodle soup. This dish consists of delicious homemade noodle squares in slightly thickened broth along with chicken and vegetables.

Provided by Anna

Categories     Main Course

Time 1h5m

Number Of Ingredients 17

7 c. water
3 - 4 c. chicken broth
1 Tbs. butter
1 garlic clove, minced (optional)
2 Tbs. onion, chopped (optional)
1 c. carrots, cut into small bite-sized pieces (optional)
1 1/2 - 2 c. potatoes, cut into bite sized chunks
1 c. green peas (optional)
1/2 tsp. salt
3/4 tsp. seasoning salt
1/2 tsp. black pepper
1 - 2 c. chopped, cooked chicken
1 1/2 - 2 Tbs. flour and enough water to make a paste
2 large eggs, beaten
1/2 c. water
1 tsp. salt
2 c. flour

Steps:

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

Nutrition Facts : ServingSize 1 serving, Calories 545 kcal, Carbohydrate 74 g, Protein 27 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1418 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 9 g

PENNSYLVANIA DUTCH CHICKEN BOT BOI



Pennsylvania Dutch Chicken Bot Boi image

When we were kids we lived in Lancaster Pennsylvania for awhile. My dad loved that area and he loved the Pennsylvania Dutch and how they lived. Most of all he loved their foods! Making "Chicken Pot Pie" this past week made me remember a dish dad got from the ladies in Lancaster. Mom would make this all the time for him and it was...

Provided by Deneece Gursky

Categories     Other Main Dishes

Number Of Ingredients 17

8 c water
4 lb stewing chicken
1 rib of celery (coarsely chopped)
1 large onion, quartered
1 carrot coarsely chopped
salt and pepper and garlic powder
AFTER BROTH IS MADE
2 large carrots cut in bite size pieces
2 medium onions sliced thin
2 medium potatoes, cut in bite size chunks
1 kluski noodles (found near the egg noodles)
handful of chopped fresh parsley
3 Tbsp flour
3 Tbsp water
3 pinches of saffron
1 bouilllion cube (chicken)
SALT PEPPER TO TASTE

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

THICK PENNSYLVANIA DUTCH POT PIE



Thick Pennsylvania Dutch Pot Pie image

This is a family favorite passed down from generation to generation. I have tweaked it slightly because I prefer a thicker pot pie. This recipe is also great with turkey!

Provided by tiffanylea

Categories     Stocks

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs whole chickens
1 (16 ounce) bag pot pie square noodles
5 chicken bouillon cubes
5 bay leaves
1 medium onion
5 medium potatoes, diced
1/4 teaspoon garlic, chopped
1 teaspoon parsley
pepper
1/4 cup butter
1/4 cup olive oil
1/3 cup flour (slightly more if needed)

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).

Nutrition Facts : Calories 1164, Fat 48.6, SaturatedFat 15.8, Cholesterol 207.1, Sodium 1411.5, Carbohydrate 139.3, Fiber 10.4, Sugar 6.3, Protein 42.7

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