Finding the Birthplace of Chicken Pot Pie In Lancaster, PA — The Source [SPONSORED]
The taste of a well-made chicken pot pie is hard not to love — slow-cooked filling and a flaky crust, full of flavor and memories of childhood and home. But where did chicken pot pies originate? Today The Source digs into the history of the timeless dish, tracing its birthplace back to Lancaster, Pennsylvania.
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Making Pennsylvania Dutch Chicken Pot Pie
Learn how to make Pennsylvania Dutch chicken pot pie with homemade pot pie noodles, Learn PA Dutch Words and Phrases, How To Speak the Amish Language.
I grew up Amish in Lancaster County, Pa. Pennsylvania Dutch was my first language. I teach you a few more PA Dutch words and phrases as we're cooking chicken pot pie.
I'm sorry I messed up on the number 15, I guess I'm rusty on numbers :) Fifteen is fuffzeh. I said the number 51.
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Pennsylvania Dutch (Amish) Divine Chicken Pot Pie Recipe
I once asked my husband, What would we make for dinner if Jesus stopped by? He replied, Your Chicken Pot Pie. ????
Divine Chicken Pot Pie
(Pennsylvania Dutch - Chicken Bot Boi)
Ingredients
• 3 split chicken breasts – you can use whole chicken, thighs or whatever you prefer. I’ve used all types at some time or another.
• I use a gallon (128 ounces) of broth between the broth from cooking the chicken and bone broth in the cartons.
• Small onion and 2 stalks of celery – cut into smaller pieces ( this is to cook with the chicken)
• 6 carrots – peeled and sliced
• 1.5 pounds potatoes – approx. 6 – peeled and quartered
• Fresh or dried celery leaves – approx. 2 Tbsp
• Parsley
• Salt and pepper to taste
Pot Pie Dough
• 4 cups flour
• 3 Tbsp butter – softened
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs beaten in measuring cup, add milk to the eggs to equal 1 cup. You may need a little extra liquid.
Directions
1. Place chicken in roaster with sliced onion and celery. Sprinkle with seasonings. Cover with water. Bake at 350º for 2.5 hours until fork tender. Or you can boil on top of the stove,
2. Remove chicken from roaster and cool. Strain the broth into a large pot. Add additional broth. Clean chicken and shred into pieces and add to the pot.
3. Peel and slice carrots. Peel and quarter potatoes. Add both to pot. Add celery leaves, parsley, salt and pepper. Cook over medium to medium high heat.
4. Mix pot pie dough together. It should be slightly stiff. Cut into smaller sections to roll. I prefer small sections. Sprinkle a little bit of flour; add dough section and roll out into desired thickness. Cut into squares and place in boiling broth, one layer at a time. Repeat until all squares are in pot. Cover and cook for approx.. 20 minutes.
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PA DUTCH Slippery Pot Pie 2023
In this video, I will show you how to take shelf stable ingredients that I grew myself to make a traditional Pennsylvania Dutch Slippery Pot Pie. In PA Dutch, the meal is called bott boi, a phrase that morphed, over time, into “pot pie.” PA Dutch pot pie takes everything you love about chicken noodle soup and traditional chicken or beef pot pie and melds them together: slippery, dense noodles, swollen with fragrant broth, flavorful chicken or beef and falling-apart tender vegetables. The origins of this non-pie chicken pot pie go back to the early Pennsylvania Dutch residents of Southeastern Pennsylvania. The dish was created as a clever way to use leftovers (it can also be made with turkey, beef, ham, etc. and nearly any kind of vegetable), a thrifty way to stretch out food to feed a large family or a crowd with something filling and substantial.
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00:00 Introduction
00:59 Ingredients for Slippery Pot Pie
01:39 Heating up the broth and dehydrated foods
03:07 Making the Pot Pie dough
06:40 Rolling out the Pot Pie Dough
07:17 Cutting the Pot Pie Dough
08:07 Adding the Pot Pie Squares
08:34 History of PA Dutch Pot Pie
10:06 Taste test
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Dutch Oven Chicken Pot Pie
In our premier episode we tackle a crowd pleaser, chicken pot pie. We aren't using the kitchen. It all takes place outside in the Dutch Oven. Just a few ingredients and a little time and you can create the best version of this American classic.
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