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:
Last edited by a moderator: