Bott Boi Pennsylvania Dutch Pot Pie Food

PENNSYLVANIA DUTCH BOT BOI (POT PIE)

Pennsylvania Dutch Bot Boi (Pot Pie) image

Provided by lynnemarie

Time 3h

Yield 6

Number Of Ingredients 8

Ingredients

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.

BOTT BOI PENNSYLVANIA DUTCH POT PIE

Bott Boi Pennsylvania Dutch Pot Pie image

This recipe is my great grandmother's. An authentic Pennsylvania Dutch recipe. It is not a stew and not covered with crust. The recipe can be made with beef or chicken. I cannot think of a better comfort food recipe. Very simple to prepare. Dad fondly called this recipe "Tire patches".

Provided by Sunniland

Categories Savory Pies

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 stewing chicken or 1 beef chuck roast
1 egg
1 cup flour
1 teaspoon salt
1 bay leaf
1 cup sliced celery
1 cup chopped carrot

Steps:

Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.

Nutrition Facts : Calories 440.3, Fat 28.1, SaturatedFat 7.9, Cholesterol 129.4, Sodium 520, Carbohydrate 18.2, Fiber 1.4, Sugar 1.3, Protein 26.8

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

Ingredients

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.

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

Ingredients

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

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