Best 7 Bott Boi Pennsylvania Dutch Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Bott Boi, a Pennsylvania Dutch pot pie, is a hearty and comforting dish that is perfect for a cold winter day. It is made with a filling of stewed chicken, vegetables, and dumplings, all nestled in a flaky crust. The dumplings are what really make this dish special. They are light and fluffy, and they soak up all of the delicious juices from the filling.

This recipe for Bott Boi includes instructions for making the crust, the filling, and the dumplings from scratch. It also includes a few tips for making the dish ahead of time, so you can have a delicious meal ready to go on a busy weeknight.

In addition to the traditional Bott Boi recipe, this article also includes recipes for two variations on the dish: a vegetarian version and a chicken and corn version. The vegetarian version is made with a filling of vegetables and dumplings, while the chicken and corn version is made with a filling of chicken, corn, and dumplings.

No matter which version you choose to make, you are sure to enjoy this delicious and comforting Pennsylvania Dutch dish.

Check out the recipes below so you can choose the best recipe for yourself!

HAM POT PIE



Ham Pot Pie image

Made in the Pennsylvania dutch tradition of slippery ham pot pie where there is a boiled dough instead of a top flaky crust.

Provided by Sarah Mock

Categories     Easy Recipes

Time 5h

Number Of Ingredients 5

2 cupa Ham (cooked, chopped)
Ham bone
Water
1 cup Flour
2 Potato

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.

Nutrition Facts : ServingSize 1, Calories 167 kcal, Carbohydrate 22 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 497 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1 g

PENNSYLVANIA DUTCH BOT BOI (POT PIE)



Pennsylvania Dutch Bot Boi (Pot Pie) image

Provided by lynnemarie

Time 3h

Yield 6

Number Of Ingredients 8

1 pound stewing beef (cut into 1-inch cubes)
6 potatoes
1 onion (sliced thin)
1 1/2 cup flour (for the homemade noodles)
3 teaspoons vegetable shortening
1 egg (beaten)
1 teaspoon salt
water

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.

PENNSYLVANIA DUTCH POT PIE



Pennsylvania Dutch Pot Pie image

Pennsylvania Dutch Potpie differs from the pot pies you buy in the frozen food section and bake in the oven (or microwave). PA Dutch potpie (yes, this is the way we spell it in PA) is more of a stew with home-made noodle squares. Usually it's made with chicken, but just about any meat works. Growing up, I've had chicken...

Provided by ANITA ELDER

Categories     Other Soups

Time 50m

Number Of Ingredients 9

1 lb beef, elk, bison, chicken, or other game meat
2 1/4 c flour
3 eggs
1/3 c cold water
3-4 medium potatoes, peeled and cut into chunks
1 medium onion, diced
6 c stock (supplement meat juices with stock of choice)
salt and pepper, to taste
fresh parsley, chopped

Steps:

  • 1. Place meat in a Dutch oven and cover with water. Cook until meat pulls apart easily with a fork.
  • 2. Meanwhile, add flour to a mixing bowl. Mix eggs and water, then add to flour. Mix until you get a nice ball of dough (add additional flour if too sticky, but do so sparingly - you don't want dough that is too dry). Additionally, if dough is too dry, add more water a tsp. at a time. Roll out dough to about 1/8″ thick - if using gluten-free flour, you'll want to roll the dough between plastic wrap since it's usually much stickier than regular flour dough. Cut the dough into small squares.
  • 3. One the meat is done and pulled apart, add the stock and bring to a boil.
  • 4. Add potatoes, onions, and dough squares in batches, stirring after each batch of dough squares (to prevent them from sticking to each other).
  • 5. Add parsley, salt and pepper; cook about 15 minutes (until dough squares are cooked through....pull one out and cut in half to check. They should be uniform in color - if the very middle is still darker, it's not cooked enough).

PENNSYLVANIA DUTCH CHICKEN BOT BOI



Pennsylvania Dutch Chicken Bot Boi image

When we were kids we lived in Lancaster Pennsylvania for awhile. My dad loved that area and he loved the Pennsylvania Dutch and how they lived. Most of all he loved their foods! Making "Chicken Pot Pie" this past week made me remember a dish dad got from the ladies in Lancaster. Mom would make this all the time for him and it was...

Provided by Deneece Gursky

Categories     Other Main Dishes

Number Of Ingredients 17

8 c water
4 lb stewing chicken
1 rib of celery (coarsely chopped)
1 large onion, quartered
1 carrot coarsely chopped
salt and pepper and garlic powder
AFTER BROTH IS MADE
2 large carrots cut in bite size pieces
2 medium onions sliced thin
2 medium potatoes, cut in bite size chunks
1 kluski noodles (found near the egg noodles)
handful of chopped fresh parsley
3 Tbsp flour
3 Tbsp water
3 pinches of saffron
1 bouilllion cube (chicken)
SALT PEPPER TO TASTE

Steps:

  • 1. Cook chicken in water with celery, carrot, 1 onion, bay leaf, salt, and pepper. Simmer it with the lid on until done, for about an hour.This is the stews broth. Take the chicken out to cool.
  • 2. Skim the fat off of the broth. Strain the broth and discard the celery, carrot, onion, and bay leaf. Taste broth for seasoning and add additional salt and pepper if needed. I also add garlic powder but thats a matter of taste.
  • 3. When the chicken is cool enough to handle, take all the meat from the bones and cut it into bite sized pieces. Discard skin and bones. Bring chicken broth to a boil in a big pot. Add chicken. When the broth is boiling, layer the potpie squares into the broth, one by one. Alternate with layers of potato and onion and carrots. Push down each layer gently, so the liquid will cover it.
  • 4. Turn down the heat so it will simmer. Cover the pot. Stir gently every so often, so the noodle squares will not stick together, for about 20 minutes.
  • 5. Add parsley and saffron. Stir gently. The saffron will give the broth a gorgeous yellow color and an intensely unique and subtle flavor. Simmer for five more minutes. Make paste from flour and water. Add this to broth to thicken. Cook and stir gently another five minutes until a bit thicker.

PENNSYLVANIA DUTCH SHOOFLY PIE



Pennsylvania Dutch Shoofly Pie image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup flour
2/3 cup brown sugar, firmly packed
1 tablespoon vegetable shortening
1 cup molasses, preferably unsulphered
1 egg, slightly beaten
1 cup hot water
1 teaspoon baking soda
9-inch pie shell, recipe follows
3 cups flour
1 teaspoon salt
1 1/4 cups vegetable shortening
1 egg, beaten
1/3 cup cold water
1 tablespoon white vinegar

Steps:

  • Preheat oven to 425 degrees F.
  • Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
  • The pie can be served at room temperature or chilled.
  • In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.

THICK PENNSYLVANIA DUTCH POT PIE



Thick Pennsylvania Dutch Pot Pie image

This is a family favorite passed down from generation to generation. I have tweaked it slightly because I prefer a thicker pot pie. This recipe is also great with turkey!

Provided by tiffanylea

Categories     Stocks

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs whole chickens
1 (16 ounce) bag pot pie square noodles
5 chicken bouillon cubes
5 bay leaves
1 medium onion
5 medium potatoes, diced
1/4 teaspoon garlic, chopped
1 teaspoon parsley
pepper
1/4 cup butter
1/4 cup olive oil
1/3 cup flour (slightly more if needed)

Steps:

  • Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
  • Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
  • Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
  • Add chicken once potatoes and noodles are tender; add roux to thicken.
  • ROUX:.
  • Heat small skillet on high, remove from heat.
  • Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
  • Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).

Nutrition Facts : Calories 1164, Fat 48.6, SaturatedFat 15.8, Cholesterol 207.1, Sodium 1411.5, Carbohydrate 139.3, Fiber 10.4, Sugar 6.3, Protein 42.7

PENNSYLVANIA DUTCH POT PIE - AKA SLIPPERY POT PIE OR BOTT BOI



PENNSYLVANIA DUTCH POT PIE - AKA SLIPPERY POT PIE OR BOTT BOI image

Categories     Soup/Stew     Chicken     Pasta     Low Fat     Low/No Sugar

Yield 4 people

Number Of Ingredients 21

Pot Pie
1 roasted chicken
2-4 tablespoons olive oil
4 cups low sodium chicken stock
1/2 cup peas - Farmer's Market Tip: Spring is a great time to pick up a couple pounds of peas at the FM. Shell, double bag, and then toss them in the freezer. Much tastier than the frozen peas from the store.
6 carrots
2 cups sliced mushrooms (Chez Brown addition...We had extra mushrooms in the fridge and figured they were worth testing. Since fungi are not traditionally in this dish I will probably leave them out next time.)
6-7 small red potatoes
2 small-medium onions
3-4 cloves garlic (depending on your garlic tolerance)
2 teaspoons minced fresh thyme
3 sprigs fresh parsley
1 bay leaf
3 tablespoons flour
Salt & Pepper
Egg Noodles
Note: This is twice as much egg noodle dough as you need for the dish. You can wrap the 2nd half tightly in plastic and make ravioli the next day to eat or freeze - bonus!
2 1/2 cups flour
3 eggs
1/2 teaspoon salt (table)
2 tablespoons cold water

Steps:

  • The instructions for both the fresh egg noodles and pot pie are here: http://gochicorgohome.com/awesome/pennsylvania-dutch-pot-pie

Tips:

  • Use a slow cooker to make the cooking process easier and more convenient.
  • To save time, prepare the vegetables and chicken ahead of time and store them in the refrigerator.
  • If you don't have a slow cooker, you can bake the pot pie in the oven at 350 degrees Fahrenheit for about 45 minutes, or until the crust is golden brown and the filling is bubbling.
  • Serve the pot pie with a side of your favorite vegetables or salad.

Conclusion:

Bott Boi is a delicious and hearty Pennsylvania Dutch pot pie that is perfect for a cold winter day. The combination of chicken, vegetables, and creamy sauce is sure to warm you up from the inside out. With a few simple tips, you can easily make this classic dish at home. So next time you're looking for a comforting and delicious meal, give Bott Boi a try. You won't be disappointed!

Related Topics