Chicken Pot Pie - PA Dutch Style

Name: Chicken Pot Pie - PA Dutch Style
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 10
Ingredients: 1 roaster chicken; 5 yukon gold potatoes (i don't peel them); 1 onion; 2 celery stalks; 2-3 bouillon cubes; 1 container chicken base (i use knorr's homestyle stock); 12-16 oz pot pie noodles; 3 pinches of saffron threads; salt & pepper; 1 bunch fresh curly parsley; 1 can cream of chicken soup (optional); 1 pinch nutmeg

By Michelle Koletar/Mertz
@Mertzie

There are so many PA Dutch recipes, but I think Chicken Pot Pie (Bot Boi) would be at the top of the list for yumminess & popularity. This is how I make mine. I no longer make my own pot pie dough noodles, simply because my kitchen is so small. If you can't find pot pie noodles & don't want to make your own, you certainly could use large noodles in their place.
Most people boil the chicken, which is just fine, but I really love the roaster flavor & broth better. This dish also is great using turkey after the holidays!

Rating:

★★★★★ 1 vote5

Comments:

18 Comments

Serves:

Prep:

15 Min

Cook:

3 Hr

Ingredients

1

roaster chicken
5

yukon gold potatoes (i don't peel them)
1

onion
2

celery stalks
2-3

bouillon cubes
1

container chicken base (i use knorr's homestyle stock)
12-16 oz

pot pie noodles
3

pinches of saffron threads
·

salt & pepper
1

bunch fresh curly parsley
1

can cream of chicken soup (optional)
1

pinch nutmeg
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How to Make Chicken Pot Pie - PA Dutch Style

Step-by-Step

I roast my chicken the day or night before with onion & celery stalks & about 1 cup of water, then I keep adding more water. Then, I refrigerate the broth & chicken separately until next day. Remove the broth & skim any fat off the top.
In a large stockpot, add the broth & fill the pot up with water until it's a little over half-way full. Add 2 bouillon cubes, some salt & pepper, pinch of nutmeg, & saffron pinches. I put the onion back in to the broth to continue adding flavor, too. Add the chicken base or stock and heat this over medium for about an hour.
Add the can of cream of chicken soup (this is not pure PA Dutch, but my friend did this one time & it made the broth amazing, so now I always do). Heat some more & then taste the broth. I will add more water or more bouillon, or pepper, as I see the need. I don't add more salt until the very end if it needs, as it normally does not.
Discard the onion. Add the potatoes & carrots. Keep cooking over medium heat for about another hour. Get your chicken ready by removing skin & pulling meat off the bone. I use all the dark meat & one breast & save the other breast for later. When the carrots & taters are getting fork tender, add the chicken. Get this to a low boil now.
When boiling, add the pot pie noodles. Cook on boiling with lid on for about 10-15 minutes. Stir in chopped parsley. Then turn off heat & just leave the lid on until you're ready to dig in! Use a fork or a spoon or both & make sure you drink that yummy broth leftover in your bowl. Enjoy!!!
If you want to make your own pot pie noodles, there are recipes all over the web. This is one from an old PA Dutch cookbook: 1 1/4 cups of flour; 1 egg shell of broth or water; 1/2 tsp. of baking powder; 1 egg; pinch of salt. Mix the dry ingredients. Then add egg & water (or broth). Roll this out & cut into squares. Drop into boiling broth for 20 minutes.