Pa. Dutch Chicken Pot Pie

This “pot pie” is not a “meat pie” consisting of veggies, meat, and gravy baked into a pie shape surrounded by crust.  This is Pa. Dutch Pot Pie (“Bott Boi” in Pennsylvania Dutch) — 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 Pa. Dutch, this dish is often the highlight of church and fire company dinners for fundraising. 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 areas, but trust me, homemade is the way to go; head and shoulders above packaged squares in flavor and texture. 

I have been making Pa. Dutch 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!

Turning out homemade dough seem too complicated or time consuming? I have also included a family friend’s old recipe 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!)

Pa. 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. So make your family a big pot of this Coal Region/Pa. Dutch favorite and “Kumm esse before it’s all!” (“Come eat before it’s all gone!”).

Pa. Dutch Chicken Pot Pie

Recipe by A Coalcracker in the KitchenCourse: EntreeCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate

Ingredients

  • 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

  • Easy Pot Pie Dough
  • 4 cups buttermilk baking mix (Bisquick brand preferred)

  • 2/3 cup milk

  • Chicken Stock
  • 1 small, whole chicken (or bone-in pieces of your choice)

  • Water to cover chicken in pot

  • 4 Medium white or gold potatoes, peeled & large diced

  • 3 Medium Carrots, peeled and sliced

  • 2 Large ribs Celery, diced

  • 1 Medium Onion, peeled & large diced

  • Salt & pepper, to taste

Directions

  • Stock
  • In a large stock pot add chicken broth and water to cover. Add salt and pepper to taste or add some good quality chicken bullion to enrich your stock.
  • 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.
  • 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)
  • 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.
  • Finishing
  • 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. Once all squares 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.
  • Adjust seasoning with salt & pepper, to taste.
  • Add parsley as garnish.

Notes

  • Pot pie is equally delicious made with meat and stock from ham or beef.

DID YOU MAKE THIS RECIPE?

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I’m Lori Fogg

“A Coalcracker In The Kitchen”

Born and raised “a coal miner’s daughter” in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow “coalcrackers” and celebrate our unique blending of Eastern European and Pa. Dutch heritage and cuisines here in northeast Pennsylvania.
Meet Lori
 

 
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