PA Dutch Chicken Pot Pie

Having not grown up in PA, my idea of chicken pot pie has always been those little “pies” filled with chicken, veggies and gravy. You can get them frozen in a box or homemade from some restaurants. When I moved to Lancaster, a whole new world of chicken pot opened up.

“Bot boi” or “eintopf” is a traditional PA Dutch Pot Pie. Made without the pie crust, it’s more like a stew with homemade noodles, slow cooked chicken and corn, swimming in a delicious chicken broth. Some recipes also use big chunks of potatoes and other vegetables like carrots or celery.

At our Plain & Fancy Farm Restaurant, we make a true PA Dutch Pot Pie, served on both our Family Style Menu as well as an entree option on our Ala Carte Menu. We make it fresh with local ingredients, making it a true “Farm to Table” experience! We thought we’d share the recipe with you to try at home, but we’d love to have you join us for lunch or dinner and try it out!

Pot Pie Dough Ingredients

  • 5 1/2 cups flour
  • 2 cups milk
  • 1/2 Tbsp shortening
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp baking powder

Combine all ingredients. Mix well and knead to form a smooth dough. Flour working area to roll pot pie. Roll pot pie to 1/4″ thickness and use table knife to cut into 1 & 1/2″ sqaures. Chill for 15 minutes before using.

Chicken Pot Pie Ingredients

  • 1 – 2 1/2 lb chicken
  • 3 qt water
  • 2 whole carrots, for stock
  • 2 ribs celery, for stock
  • 1 medium onion, unpeeled and split for stock
  • 1 cup carrots, peeled and cut into 1/2″ pieces
  • 1 cup celery, cut into 1/2″ pieces
  • 1/2 cup onion, cut into 1/2″ pieces
  • 1 tsp parsley flakes
  • 3 bouillon cubes (chicken)
  • Pot Pie Dough

Combine chicken, water and vegetables for stock in a large soup pot. Bring to a boil. Then cover and simmer chicken in stock until chicken starts seperating from bone (about 2 hours). Remove chicken from stock, and strain stock to remove vegetables. Discard vegetables. Chill stock overnight so chicken fat will solidify on top of stock. Remove most of chicken fat from top of stock. Pick chicken meat off of bones, discarding skin and any gristle. Reheat chicken stock adding sliced carrots, celery, onion, parsley and bouillon cubes. Simmer until vegetables are tender. Add chicken pieces and bring to a boil. Add pot pie dough pieces and simmer for 15 minutes before serving. Enjoy!



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