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

HAM POT PIE

Steps:

• Start with the ham bone. Put it in a large stock pot.
• Cover it 1/2-3/4 up the bone with water.
• Let it simmer for as long as you can. I did mine for 5 hours but that is just because I had the time. If you have 1 hour, good for you.
• Trim off all the 'skin' and cube it up into bite size pieces.
• No measurements here.
• The more ham you have the more ham you will have in your pot pie.
• Remove the ham bone and pick it if you wish.
• Peel and cut up 2 potatoes.
• Take 1 cup of flour and 1/4 cup of water and stir it around with a fork
• You are going to make a rollable dough that is not sticky. If it is sticky add more flour. If it is dry add more water.
• Roll out the dough to about 1/8 - 1/4" thickness. Be sure to put extra flour on your work surface to avoid sticking.
• Use a pizza cutter to cut into squares.
• Add the cut up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock.
• The dough will puff up as it cooks and it doubles in thickness.
• Take 1/2 cup of flour and a heavy splash of water or milk to it and shake it to combine.
• Pour it in the pot pie.
• After it comes to a boil it should thicken up slightly.
• Season with salt if desired and Voila! You have made slippery pot pie.

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.

CHICKEN POT PIE (THE REAL PENNSYLVANIA DUTCH WAY!)

Steps:

• 1. For the stock: Fill a large Dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken.
• 2. Bring to a boil, cover with lid, and then turn down to simmer for about an hour, or until chicken can be easily removed from the bones.
• 3. When chicken is done, remove from the pot, reserving all of the stock.
• 4. Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
• 5. For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
• 6. Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
• 7. Completely mix dough with your hands until you reach desired consistency (you may need to add a little flour or a little more milk, depending...dough should not be sticky to the touch. If too sticky, add a little flour until just right).
• 8. Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
• 9. Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
• 10. Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together.
• 11. Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.
• 12. When all is finished, add the chicken once again, to heat through, and serve. (Your broth will thicken up a little after you add your noodles.)

PENNSYLVANIA DUTCH CHICKEN POT PIE

Steps:

• Blend egg with milk and melted butter. Add liquids to flour and salt. Mix until combined being careful not to overmix. Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8" thickness. Cut into pieces/squares approximately sized 2" by 2". No need to be perfect. Lay pieces onto flour dusted wax or parchment paper. Cover and set aside until needed. NOTE: Feel free to double the noodle recipe if you prefer extra. In the event you do, increase quantity of broth to 10 cups.
• In a large stock pot add chicken broth, chicken and a pinch of turmeric. Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces. To the stock pot add potatoes, carrots, celery and onion. Cook for 10 minutes uncovered at a low simmer. Bring to a boil and slowly add noodles piece by piece. NOTE: A rapid boil is key when adding noodles, otherwise they tend to stick to one another. Once all noodles have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes until vegetables & noodles are tender. Uncover, add chicken and continue to cook on a low simmer for another 20 minutes. NOTE: This recipe gets better with time Season with salt & pepper, to taste. Add parsley as garnish.

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