Small world, I live in Lebanon! I hear you on the PA Dutch pot pie....I grew up on it! My mom also made it with smoked sausage in a ham broth too! She also added lima beans. Here's her dough recipe:
2 c. flour
1 c. Bisquick baking mix
4 eggs, beaten
1 Tbsp salt
mix the Bisquick, salt and flour together in a large bowl. Add the eggs and mix until it forms a dough. Divide dough in half and turn out onto a floured board (my mom floured the board with Bisquick because too much flour can make it tough) and roll to about a 1/4 inch thick. (my husband likes the dough a little thicker) Cut into squares and add to the hot broth. Stir as you're adding the dough, or else the squares will stick together. Also add the remaining flour scraps from the bowl because it will help to thicken the broth as the dough cooks. Cover and simmer for about 30 min, stirring occasionally. THAT'S real PA Dutch pot pie!
This recipe makes ALOT of dough, so you can easily cut it in half.
It would be great with leftover turkey, also!
Originally Posted by Cynthia B
I was raised with flaky crust chicken pot pie but my husband grew up in Harrisburg, PA and has fond memories of the Pennsylvania Dutch version - Slippery Pot Pie (aka Bott Boi). This dish has egg noodles instead of a crust. I wanted to make the PA Dutch version for my husband but my searches did not come up with much varied information. I cobbled together a recipe that turned out to be pretty yummy. You can make the dough a day ahead or the morning of and then use leftover roasted chicken. It's a one pot meal which is great. Here is the recipe: Pennsylvania Dutch Pot Pie!