Around the Coal Region and throughout Pennsylvania Dutch country, “pot pie” is not a “meat pie” consisting of veggies, meat, and gravy baked into a pie shape surrounded by crust. This is Pennsylvania Dutch Pot Pie (“Bott Boi“) — tasty squares of homemade dough cooked in rich chicken (or ham or beef) stock. No matter which version you choose, it is absolutely delicious and a real staple in my Schuylkill County portion of the Coal Region.
As with many of the foods of the Coal Region and Pennsylvania Dutch, this dish is often the highlight of church and fire company dinners for fundraising events. You will also find this in diners and restaurants throughout our region.
Pot pie is often served alongside Hot Bacon Dressing over greens which can be anything from dandelion greens to shredded iceberg lettuce.
Commercial packaged pot pie noodles (squares) are available in some markets, but trust me, homemade is the way to go; head and shoulders above packaged squares in flavor and texture.
I have been making pot pie for as long as I can remember. Even before my Mom trusted me to be alone around a huge pot of boiling stock I was involved mixing, rolling dough, and cutting squares for pot pie.
The first time I officially invited some school friends to my house for dinner, I made chicken pot pie. Not a single drop remained as we pushed away from the table. I like to think my first “dinner party” was a resounding success!
If turning out from-scratch pot pie dough feels too complicated or time consuming, I have also included a family friend’s old method for very easy homemade squares using Bisquick and milk.
See, now you have NO excuse not to make these luscious little pillows of happiness for your pot of Pot Pie! (I am trying my best to convince you to make homemade dough – you won’t regret it!)
Pennsylvania Dutch Pot Pie can be easily made in large quantities, is a filling and budget friendly meal for small or large families, and reheats nicely the next day.
If you don’t have chicken handy or prefer a different meat, simply use cubed beef or a small bone-in ham end or ham hock to make the stock for cooking the pot pie. Every version is delicious in its own right!
So make your family a big pot of this Coal Region favorite and “Kumm esse before it’s all!” (“Come eat before it’s all gone!”).
Pennsylvania Dutch Chicken Pot PieCourse: EntreeCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate
Luscious squares of homemade dough simmered in a hearty chicken, ham, or beef stock.
- Pot Pie Dough
2 Tablespoons butter
2 cups all-purpose flour, sifted
1/2 teaspoon salt
2 eggs, beaten
1/8 cup milk (adjust as necessary, I might use 1/4 or so depending on moisture in flour, size of eggs)
1 teaspoon baking powder
- OR Easy Pot Pie Dough
4 cups buttermilk baking mix (Bisquick brand preferred)
2/3 cup milk
- Chicken Stock and finishing the dish
1 small, whole chicken (or bone-in pieces of your choice)
Water to cover chicken in pot (may also use low sodium chicken broth)
4 medium white or gold potatoes, peeled and cut in large dice
3 medium carrots, peeled and sliced
2 large ribs celery, diced
1 medium onion, peeled and cut into large dice
Salt and pepper, to taste
- In a large stock pot add chicken and enough water to cover. Add salt and pepper to taste. You may also add some good quality chicken bullion to taste or use all chicken broth instead of water..
- Bring to a slow simmer. Cover and cook for approximately 1-1/2 hours OR until chicken is thoroughly cooked, tender, and falling off the bone.
- Remove chicken from stock and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces. Strain stock if desired. Reserve all stock and return it to the pot. Set chicken aside.
- Pot Pie Dough (traditional version)
- Mix the flour, salt and baking powder in a bowl.
- Add butter, cutting in with pastry blender, two knives, or fingers.
- Beat the eggs and add to the bowl with the flour mixture, then add the milk.
- Lightly mix to blend well and make a soft dough that is stiff enough to roll out. Adjust flour or milk to achieve consistency.
- On a floured board, roll out to a 1/8th to 1/4-inch thickness as per your choosing. (I prefer my squares a little little thick)
- Cut into 1-1/2-inch squares with a sharp knife (I use a pizza cutter for ease in cutting). No need to be perfect.
- Let stand for 30 minutes to dry surface slightly.
- Pot Pie Dough (easy version with baking mix)
- 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 1-1/2 inch squares using the method for the dough as above. Let stand for 30 minutes to dry surface slightly.
- To the stock in the pot, add potatoes, carrots, celery and onion. Cook for 10 minutes, uncovered, at a low simmer.
- Bring to a rapid boil and slowly add dough squares piece by piece. Keep the broth moving at a rapid boil during this step, stir in the squares occasionally. Once all squares have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes or until vegetables and pot pie squares are tender.
- Uncover, add the reserved chicken and continue to cook on a low simmer for another 20 minutes.
- Adjust seasoning with salt & pepper, to taste.
- Add parsley as garnish.
- Pot pie is equally delicious made with meat and stock from ham or beef.