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Slippery Pot Pie Recipe Needed

Last post Oct 06, 2010 12:52 AM by Cynthia B . 22 replies.

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  • Slippery Pot Pie Recipe Needed
    Does anyone have a homemade recipe for slippery chicken pot pie?
  • RE: Slippery Pot Pie Recipe Needed
    Just use chicken in place of the ham in this recipe~!

    Posted by: KTPICKLE Posted on: 12/29/2004 7:12:51 PM
    I make ham pot pie all the time. It is a family favorite but I don't have an actual recipe. I learned to make it watching my great-grandmother. I'll try to get this right

    Ham Pot pie
    Cook ham bone in water to make broth, skim off fat and add the meat pulled from the bone. Season with salt, pepper,and a bay leaf. bring to a slow boil. Add sliced carrots, celery and potatoes. You will have to eyeball this depending on how much broth. Add the pot pie and cook at near boil for 20 minutes or until pot pie is cooked through.

    Pot pie dough
    3 eggs,slightly beaten
    1/2 cup milk
    1/2 tsp salt, more or less to taste
    1/2 tsp baking powder
    flour to make a stiff dough

    Roll dough to 1/4 in thickness and cut into squares( a pizza cutter works great for this)You can be generous with the flour when you roll as this will thicken your broth a bit. Drop squares of dough into hot broth stirring after adding every 12 pieces or so to prevent sticking together.
    This will puff up quite a bit so be sure you have enough room in your pot.
    Enjoy and let me know how this turns out
  • RE: Slippery Pot Pie Recipe Needed
    Found this on the Net...kind of long and involved!

    One of my favorite wintertime foods is Chicken Pot Pie. However, this is likely not your mother's chicken pot pie, unless you hail from south-central Pennsylvania. It does not involve crust, biscuits, or mixed vegetables. It does not, in point of fact, involve gravy. If your notions of 'chicken pot pie' include any of those items, you should probably NOT attempt this recipe. However, if your idea of "Mom's Chicken Pot Pie" includes boiled chicken, boiled potatoes, and big noodles that you just can't find in stores, this recipe is for you.

    Slippery Noodle Chicken Pot Pie

    one chicken (buy the 'whole chicken cut up into pieces' kind at the store)
    one bay leaf
    two stalks of celery, coarsely chopped
    half a white onion, chopped
    two carrots, peeled and cut into thirds
    about six red boiling potatoes, peeled and halved
    home-made egg noodles


  • RE: Slippery Pot Pie Recipe Needed

    Put chicken pieces (DO NOT include any innards which come in your packet of pre-cut chicken. DO NOT use boneless or skinless chicken.) in large pot with bay leaf, celery, onion. Add water to cover.
    Put on stovetop and boil an hour or until chicken is falling off the bones. Add additional water if needed to keep chicken covered during cooking.
    WHILE chicken is boiling, peel potatoes and cover with water until needed. Make egg noodles.
    Remove chicken, set in dish and put in oven at 200 to keep warm.
    Add potatoes and carrots to broth. Boil ten minutes.
    Bring broth to full rolling boil.
    Drop in egg noodles, a few at a time. Stir broth between dropping in noodles so that the noodles don't stick together.
    When all noodles have been added, cook the lot for fifteen to twenty minutes.
    Remove from heat. Using slotted spoon, lift out potato, piece of carrot, and several noodles. UNDERSTAND why it's called "Slippery Noodle" pot pie -- the noodles have a nasty habit of sliding off spoon and falling back into broth. Grab a piece of chicken from oven. Eat with salt, pepper, and butter. Have second helping. Have third helping. Fall over in carbohydrate coma.


  • RE: Slippery Pot Pie Recipe Needed
    Home-made Egg Noodles (for pot pie, above)



    In a bowl, add flour and eggs in a [1 egg to 2/3 cup flour] ratio. I like to use three eggs and two cups of flour, but you can make more or less depending on how you feel about it.
    Add a little (couple shakes from the table shaker) salt. The salt makes the noodles a bit tenderer. Add an eggshell of water and an eggshell of oil (olive, corn, whatever you have). The oil and water are non-critical ingredients and you can omit them entirely. The dough seems more tractable if these are added, though.
    Mix thoroughly using a fork. Using a mixer for this is asking for trouble. If you can't drag a fork through the dough, use your hands.
    If dough seems too wet to knead (may happen if you have extra-large eggs or high humidity), add small amounts of flour until you *can* knead the dough. Knead the dough for about five minutes, or until dough gets stiff and resistant.
    Flip bowl over dough and let sit for ten minutes so that dough can relax.
    Roll out dough on floured countertop. You want dough to be about 1/8" thick. It is stretchy and will shrink back at you. Be persistant. It *will* roll out.
    Using a sharp knife, cut the dough into squares by cutting long strips one way and then the other way. Your squares should be about 1.5" or 1" on a side. NOTE: dough will shrink where it has been cut. This is okay, don't worry about it.
    Leave noodles on countertop until ready to use. When ready to use, lift noodles from the countertop using a flipper/turner (pancake turner) if needed. DO NOT remove noodles from countertop and stack them all on top of each other thinking you'll be able to get them apart later. You won't. They will become a solid lump. Just leave 'em on the counter until they need to go in the broth. They'll be fine.


  • RE: Slippery Pot Pie Recipe Needed
    Making soup from leftover chicken pot pie...

    When you've eaten all of the noodles and potatoes and all you have left is maybe some boiled chicken and the broth, you make soup. Here, you have some options on type of soup. If you don't have any chicken left, use the broth as stock for potato & leek soup or broccoli soup or some other not-clear [Pot pie broth tends to be cloudy. I think it's the starch. It still makes good stock, but it's best for not-clear soups.] no-meat soup. If you DO have chicken left, you can make chicken soup (chicken noodle, chicken corn, or chicken rice, according to your preference).

  • RE: Slippery Pot Pie Recipe Needed
    Substitute chicken for the pork:

    “Slippery” refers to the noodles being slid in between other ingredients in this Pennsylvania Dutch stovetop version of a one-dish meal.

    Slippery Pork Pot Pie

    1 1/2 pounds boneless pork shoulder, trimmed of excess fat, cut into 1/2-inch cubes
    3 (14 1/2-ounce) cans chicken broth
    1 whole onion, peeled and halved
    1 garlic clove, peeled
    1 sprig fresh thyme, or 1/8 teaspoon dried
    3 sprigs parsley
    1 bay leaf
    3 sprigs fresh dill
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1 (12-ounce) package frozen egg noodles*, divided into thirds
    2 onions, chopped
    3 stalks celery, diced
    3 carrots, diced
    1 parsnip, diced
    2 white turnips, diced
    3 tablespoons finely chopped fresh dill


  • RE: Slippery Pot Pie Recipe Needed
    Place pork in 4-quart saucepan along with chicken broth, whole onions, garlic, thyme, parsley, bay leaf, 2 tablespoons dill, salt and pepper; add enough water to cover pork cubes, if necessary. Heat to boiling; reduce heat. Simmer, covered, 30 minutes.
    Meanwhile, prepare egg noodles according to package directions.
    With a slotted spoon, remove pork cubes from simmering broth and reserve. Strain broth, discarding vegetables, herbs and other solids; keep warm.
    Place a third each of the chopped onion, celery, carrots, parsnip, turnips and pork in a 5 to 6 quart heavy pot or Dutch oven. Mix lightly; top with a layer of noodles. Repeat procedures until there are three layers in the pot. Add heated chicken broth to cover, tilting pot to distribute broth evenly. Heat layered mixture over medium heat until liquid begins to boil; reduce heat. Cook, covered, over medium-low heat 1 hour.
    Sprinkle with chopped dill; serve in soup bowls.
    Serves 4 to 6.

    * Or use homemade egg noodles. Use your favorite recipe or try this recipe:

    Egg Noodles: In large bowl, stir together 1 1/2 cups flours and 1/2 teaspoon salt. Add 2 beaten eggs; blend with a fork until soft dough is formed. Scrape dough onto a floured board; knead 10 minutes, adding more flour if necessary. Cover with a towel. Let stand 30 minutes. Roll out dough as thinly as possible; cut in 4-inch squares and place on lightly greased waxed paper until ready to use.

    Nutrition Facts
    Calories 350 calories
    Protein 25 grams
    Fat 15 grams
    Sodium 650 milligrams
    Cholesterol 80 milligrams
    Saturated Fat 4 grams
    Carbohydrates 31 grams

    Recipe provided courtesy of Pork, The Other White Meat.



  • RE: Slippery Pot Pie Recipe Needed
    Chicken Pot Pie ... This is the slippery version, not the baked!


    1 C. flour
    1 egg 2 t. salt
    1/2 egg shell of water
    1 t. salt


    Chicken meat without any bones
    2 potatoes, sliced
    1 onion, sliced
    1 carrot, sliced

    Flour chicken and fry in butter. Add rest of ingredients. Cover with water 2" above ingredients and bring to a boil. Roll dough into 1/4" thick and cut into squares. Add dough: simmer for two hours.


  • RE: Slippery Pot Pie Recipe Needed
    Our pot pie is quite different. It’s known around the country by various other names, including slippery pot pie, Pennsylvania Dutch pot pie, slippery noodles, and bot boi. It consists mainly of some type of meat (usually chicken or ham), dough squares, potatoes, and broth. Some also like to add onions and/or celery to it, but it’s fine without. (There are still others who add carrots and other veggies, but I’ve never had it this way and would most likely prefer it without.) I think it’s probably known in most other parts of the country as chicken & dumplings, which in itself is a whole other animal in PA Dutch cooking.

    Confused yet?

    The closest recipe I could find is this one:

    Recipe: Slippery Pot Pie

    3 cups flour
    2 eggs
    1 tbsp salt
    chicken or beef broth
    1/2 cup Crisco shortening
    cooked chicken or beef, cut up
    dried parsley flakes
    salt and pepper to taste
    potatoes, diced



  • RE: Slippery Pot Pie Recipe Needed
    1. Combine flour, eggs, salt and Crisco with about 1/3 cup of water - just enough to hold together.
    2. Roll dough on lightly floured board or between pieces of wax paper.
    3. Cut into 3 or 4 inch squares.
    4. Rapidly boil chicken or beef broth in large soup pot.
    5. Drop squares into rapidly boiling broth; 1 layer quartered potatoes, 1 layer meat, then dough and so on. End with dough and parsley, salt and pepper.
    6. Cook 1/2 hour.

    It’s really a wonderful dish, and I prefer it over the baked-in-a-crust “pot pie” from other parts of the country. Pennsylvania Dutch cooking seems to be a big thing in this area. My mother-in-law makes delicious chicken corn soup, which is another PA Dutch recipe. (This is the kind with chicken, hard-boiled eggs, corn, etc.) Our local grocery stores also sell other PA Dutch favorites like shoofly pie, whoopie pies, chow chow, etc. I haven’t had chow chow, but I absolutely love shoofly pie and whoopie pies!

    Speaking of PA Dutch traditional meals, New Year’s Day is coming up soon, and that means pork and sauerkraut! More on that when it gets here.

    For those who’ve never seen this explained, “Pennsylvania Dutch” is actually a term for the German settlers in this area. In the German language, the word Deutsch means ‘German.’ It started out as Pennsylvania Deutsch but somehow got screwed around into Dutch. So if you see anything referred to as Pennsylvania Dutch, it’s German, not Dutch. (Some people have taken to using the term Pennsylvania German instead.)


  • RE: Slippery Pot Pie Recipe Needed

    2 Delaware broiler-fryer chickens
    1 tbsp. salt
    2 tbsp. shortening
    2 c. flour
    1/2 c. hot water

    Boil fryers in water; remove them and use the broth to cook the dumplings in following directions below.
    Sift flour and salt into bowl. Mix shortening into flour mixture with hands. Stir in hot water until it makes a soft, but not sticky, dough. Place dough on floured surface and roll very thin. Cut dough into squares, sprinkle lightly with flour and drop dumplings into boiling chicken broth. Cook about 15 minutes or until dumplings sink in bottom of pan. Serve with potatoes in deep dish pan with gravy.

    Note: Potatoes would taste best if they were cooked in the chicken broth before the dumplings were cooked.


  • RE: Slippery Pot Pie Recipe Needed
    Cracker Barrel Chicken And Dumplings Recipe

    Chicken and Broth

    3 quarts water
    1 3-4 pound chicken cut up
    1 1/2 teaspoons salt
    1 small onion sliced
    2 stalks celery, chopped
    1 clove garlic, peeled and quartered
    1 bay leaf
    4-6 whole parsley leaves
    1 teaspoon coarsely ground black pepper
    1 tablespoon lemon juice


    2 cups all purpose flour
    1 tablespoon baking powder
    1 1/4 teaspoons of salt
    1 cup plus 2 tablespoons milk



  • RE: Slippery Pot Pie Recipe Needed
    1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

    2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

    3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

    4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

    5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

    6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

    7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.


  • RE: Slippery Pot Pie Recipe Needed
    Taste Of Home's Chicken With Slippery Dumplings


    1 stewing chicken (about 5 pounds), cut up
    4 celery ribs, chopped
    1 medium onion, chopped
    4 medium carrots, coarsely chopped
    1 tablespoon chicken bouillon granules


    3 cups all-purpose flour
    1 teaspoon salt, optional
    1/2 teaspoon baking powder
    Minced fresh parsley, optional

    Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon.
    For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes.
    Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired. Yield: 8 servings.


    Nutrition Facts: One serving (prepared with reduced-sodium bouillon and without salt) equals 414 calories, 11 g fat (0 saturated fat), 76 mg cholesterol, 134 mg sodium, 42 g carbohydrate, 0 fiber, 33 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2-1/2 starch.