http://teriskitchen.com


Custom Search
Search Teri's Kitchen
Printer-Friendly Page



Chicken Pot Pie (PA Dutch Potpie or Bott Boi)

Serves 6 to 8

This recipe for Chicken Pot Pie, which my family spelled 'Potpie', is an old Pennsylvania Dutch favorite, called Bott Boi in PA German. It is a stew with squares of dough that are usually a cross between noodles and dumplings. You can use packaged pot pie noodles, but homemade are so much better, and I posted two versions. Traditionally, pot pie is served with a salad of greens and hot bacon dressing, which is in the similar and related recipes links, to complete the meal. By the way, after several years of living in the south, I discovered that the southern dish called 'Chicken and Pastry' is almost identical to this PA Dutch version. 'Pot Pie' in many regions is a meat and vegetable dish covered with a pastry dough and baked in the oven. And then there is 'Chicken and Dumplings', as in the similar recipes links, which is the same as 'Chicken Pot Pie' and 'Chicken and Pastry' except that dumplings are substituted for the pastry dough. Are you totally confused? Whatever you call it, it is superb!

Ingredients

Cook chicken in simmering water with celery, carrot, 1 onion, bay leaf, salt and pepper until tender, about 1 hour. Remove chicken from broth. When cool enough to handle, remove chicken from bones, discard skin, and pull apart or cut into bite-size pieces. Strain the broth and skim off most of fat. Taste broth for seasoning and add more salt and pepper if needed. (Can be made several days ahead and refrigerated.)

Bring chicken broth to a boil in a 4-quart pot. Add the reserved chicken. Gradually layer the pot pie dough squares into the boiling liquid, one-by-one, alternating with layers of the onion and potato slices, gently pushing down each layer until covered with the broth. Reduce heat and cover pot. Simmer, stirring gently on occasion to prevent dough from clumping together, until dough is thoroughly cooked, about 20 minutes. Stir in parsley, cover and simmer an additional 5 minutes. (If desired, add flour and water paste to thicken broth at this time. Stir into broth very well to combine.) Serve immediately.

Notes about dough: I have included two versions of pot pie dough. The first, my Grandmom Weber's, is probably traditional. It is basically an egg noodle dough. The second came from my mother and is slightly fluffier, more like what she remembers my other grandmother making. Both are very good. However, you can use really good fresh, frozen or dried store-bought pot pie dough, about one pound. Either homemade dough can be made several hours ahead, lightly dusted with flour, and placed in layers, separated by waxed or parchment paper, on baking sheets in the refrigerator until needed.

Grandmom's Pot Pie Dough

Mix 2 cups of the flour with the salt, eggs and water. Work in enough of the remaining 1/2 cup flour to make a stiff dough. Knead about 10 minutes. (Can be mixed and kneaded in processor or electric mixer.) Roll dough on a lightly floured surface into as thin a sheet as possible (or use a pasta rolling machine). Cut into 2-inch squares. Set aside until needed. (Place in single layers and separate with waxed or parchment paper.)

Mom's Pot Pie Dough

Stir together the baking mix and milk, adding more baking mix or milk as needed to make a soft dough that is stiff enough to roll out. Roll dough on a surface lightly floured with more baking mix to about 1/8-inch thickness. Cut into 2-inch squares. Set aside until needed. (Place in single layers and separate with waxed or parchment paper.)