Wednesday, February 29, 2012

Slippery Pot Pie

When most of you hear "chicken pot pie" you probably envision a crust, layered with chicken and vegetables, covered with another crust and baked.

Chicken pie is one of our comfort foods - but if you are from south-central Pennsylvania, you know that "pot-pie" is not a pie, it doesn't have a crust, but it is good. Often it is called "Slippery Pot Pie" to distinguish from the baked crusted version.

In southern Pennsylvania, you may see signs for a church supper or fire hall fundraiser for "pot pie." Back in the kitchen, you'll find some grannies simmering a large pot with chicken and veggies swimming in broth. They will roll out pasta dough, cut into squares, and drop the pasta in the stew. Crowds gather and if you come late, there may not be any left.

I'm guessing that pot pie, Pennsylvania Dutch style, is something you either love or hate. It wasn't a meal I was fond of as a child. My mom usually made it with rabbit, and maybe the idea of wild critters in the pot was my turn off.

But now I find pot pie a favorite comfort food and perfect winter night meal. It is very similar to chicken soup. I took the liberties of changing the original recipe. Most pot pie is colorless and slightly bland. I preferred to add some color and flavor. The measurements are not exact. Use more or less as you wish. I added corn the last time and next time I'd like to try mushrooms. You can even substitute the chicken for beef, pork - or rabbit!



If you have never made homemade pasta before, this is a good place to start. The dough does not need to be super thin. Roll it as thinly as possible but the goal is a noodle thicker than normal. For fast cutting, use a pizza cutter.

Slippery Pot Pie


1 onion, chopped
2 stalks celery, chopped

2 garlic cloves, minced
2 carrots, diced
2 cups chicken, chopped

2-3 potatoes, diced 
2 quart broth
3 T parsley
1 tsp thyme
1 tsp salt
1/2 tsp pepper

Saute onion, celery and garlic. Add vegetables, chicken, and broth. Cook until vegetables are tender. Drop pasta dough into boiling broth. Cook for 5-10 minutes. Serve

Pot Pie Pasta Dough

1 1/2 cup flour
1 egg
3 T cold water
1/2 tsp salt

Mix flour, salt and egg. Add water. Knead to form ball. Cover and allow to rest for 15 minutes. Roll out thinly and cut into 1 or 2 inch squares.

Have you ever heard of slippery pot pie?

37 comments :

  1. My mother made this but called the square pasta dough "dumplings". The exact same recipe though. Had to laugh about the rabbit.

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  2. I've not heard the "slippery" part of the name, but I've definitely had the dish. I don't think I've ever made it as an adult for my own family, however. I should do that - I think they'd like it.

    My parents were from the Altoona, PA area, by the way, though I lived all my life in MD until we moved to Honduras as missionaries (11 years ago today!), and we've retained lots of our PA food traditions.

    Off to make some pickled eggs and beets now . . . LOL

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    1. I was raised in Altoona, Pa. and we ate this all the time and also made the pickled eggs with beets at Easter. This brings back so many memories. I never heard the "slippery" part of the name either.
      I still make the pickled eggs with beets at Easter time and my kids love them. My kids are now in their 50's. God bless!

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  3. My Grandma has been making a chicken pot pie dinner twice a year for the whole family (approx. 100 people) every since I can remember. She even tried buying her noodles instead of making them one time and her sons asked what was wrong with her potpie it just isn't the same as other times! SO she is back to making her good old fashioned potpie at 82 years of age!

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  4. That looks so yummy. I like the idea of corn and other stuff in there. I may have to try this.
    We usually get beef and ham potpie at the Kauffman Ruritan suppers. Of course we help with them.

    Thanks for the ideas.
    Carlene

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  5. I must say I would probably call that chicken and dumplings. The slippery thing throws me a bit, lol. But it Does look delicious. I would probably add lots of other veggies for color and nutrition, though. I love when you share recipes :) They always look yummy and full of love.

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  6. No, but this looks a lot like what we'd call chicken and dumplings here in the South! Except I think we drop spoonfuls of the dough (like biscuit dough) into the hot broth mixture, at least I do! But I'm not a true Southerner!

    Yummy comfort food!

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  7. I have heard of it, and have eaten it when I worked at a restaurant called Hoss's, I am in VA and the restaurant has since closed here in VA.

    We have something here we call "Sloppy" Pot Pie that is made with Country Ham, which is cooked till its falling apart then potatoes are added then flat dumplings are added that thicken the broth while it cooks, its wonderful served with apple cider vinegar drizzled over each serving to suit the person eating it.

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  8. Looks like a tasty chicken soup! "Slippery pot pie" is a fun name for it. : )

    Most people don't like hare in their soup ;-)

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  9. Thanks for the recipe. I looks and sounds just like what my grandmother called 'chicken and dumplings'. I made it when we were first married (40 years ago) and my Mexican husband looked at me like I was crazy. He has since loved chicken soup with 'noodles'. I love it too.

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  10. That is what I call my chicken and dumplings. Funny how depending on where you are in the country or world for that matter the same dish has a different name. Love your recipes and am still searching for a sourdough starter to try some of your different breads. Ok, to be honest, I haven't tried all that hard to find one since I have been trying to cut my pretty much carbo-loaded diet back on that part of it. ;) Keep up the good work.

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  11. My mom's family hail from Northumberland County PA so I'm quite familiar with this version of pot pie but I hadn't heard the slippery part.

    Looks quite yummy thinking we need to have some this week. We haven't had it but once this winter but then we haven't had much of a winter this year.

    Sandra

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  12. never heard it called that! I should try to make it- the PA Dutch variety is just a little bland for me.

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  13. Chicken and dumplings is what we call the similar dish (here in NC anyway).

    I like the name "slippery pot pie" though.

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  14. Hi there!

    Thanks for sharing the recipe. I have always lived here in GA and we know that soup as "Chicken & Dumplins". My Grandmother (can still see her doing this) would have a large pot with the boiling stew and would "drop" the dough into the mixture. It is yummy...yours looks wonderful too!

    Blessings,
    Wendy

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  15. I never heard it called "slippery", just pot pie. I did not like it growing up, because yes, it was made with rabbit or squirrel! Maybe I should try it now!

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  16. This looks very similar to my favorite "chicken noodle soup" recipe. It's the first thing I want when winter cold starts setting in! I'd love to try it with rabbit sometime.

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  17. My first experience with this dish was in Colorado. There they called it "chicken n dumplings" which I thought was odd because I had experience making chicken and "dumplings" and it looked very different. However, my husband loved the stuff being a native "Coloradian" and so I made it for him. Since he's has passed away I have not made this dish. I do make chicken pot pie occasionally with top crust... no bottom crust, and I make traditional chicken n dumplings with "drop biscuits". All according to the area you came from I guess.

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  18. I grew up in Bedford County, PA...and my family and hubby's family have all been in that area for many generations, so this is definitely a familiar comfort food. I was wondering what to make for dinner today and I think I have my answer! Thanks!

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  19. I have never heard it called slippery pot pie but it looks very similar to what we call rolled out dumplings. I'm sure it is very good. It looks delicious. Enjoy your day and God bless.

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  20. Interesting name! Yes, I agree with the other southern women...we do call it chicken and dumplings. Chicken pot pie and chicken and dumplings are my ALL TIME favorite comfort food! I'm salivating just thinking about it! Drop dumpling will always be my favorite though. I always put lots of sage and pepper in the dry mix before adding the liquid. SSSSOOOOO good! I'll have to try the slippery pie!

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  21. I grew up in MA, so chicken pot pie was baked in a double crust! =) My favorite meal, in fact. I'd always request it for my birthday, along with apple pie (double crust) for dessert. (I had a high metabolism...)

    I'd never even heard of pot pie this way you're talking about until I got married! I love it though... now I have TWO favorite meals! =)

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  22. I've probably had the dish, since my background is PA dutch. I would love to try it. I wonder if the pasta would work without eggs? Egg allergies make some dishes interesting. :)

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    1. I have learned to make slippery noodle & ham pot pie from my mother. She used the cooled broth, salt, baking powder & flour. No eggs, & it is delicious! The trick is to be very tender with the dough & not overwork. I am making it right now....

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  23. Paige -
    You should be able to find a recipe for eggless pasta somewhere online.
    Gina

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  24. We have always called it Chicken and Dumplings, but when I got married I noticed that my Mamaw-in-law calls the dumplings slips. I figured it was because you slipped them into the pot of boiling soup. We're all from Arkansas, except for my husband's mother's family, which is from PA. In fact, that is why we moved up here in the first place...we got to move onto the family farm. Hello SNOW!!! I thought they were kidding about that snow belt thing. Lake effect snow? Can't possibly be that bad...and this year and then one before weren't bad. It was the ones before that which introduced me to blizzards and snowfall counted in feet! I still love it though. Arkansas's too hot!

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  25. I was born and raised in Lancaster, PA. This is chicken pot pie. The only thing most of us here do differently for color is add a pinch of saffron:)

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  26. We called this chicken stew or chicken and dumplings in Connecticut. I kind of do a hybrid version of it though. I do the rolled out slippery noodles as you call them, but I also ad drop dumplings as well. I just made this meal last week as I hadn't made it in a few years. The broth cooked down too much so the noodles ended up in a starchy blob. I will get the ratios of noodles to broth down next time.

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  27. hello!!
    I was introduced to "ham pot pie" at a street festival in Edinsburgh Va. I took a cup home to my husband, who is from Bradford Pa., and he really liked it. Well I tried it myself and realized that it was country ham with potatoes and some type of noodle or dumpling. I really loved it and wanted to make it myself. I had no idea what the dumpling was, so I kind of forgot about making it until I found something called a 'pot pie square' at Yoders Country Market in Madison Va. well needless to say I had to buy it then wan't sure what to do as far as a recipe so thank you for the recipe as I am trying it now, it is cooking as I type Thanks again YUM YUM

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  28. My husband is from Frostburg Md, and he is always talking about me making slippery pot pie..... I asked what???? Then he described it and i said...that's chicken and dumplings.We live in west virginia but i am orignally from Michigan.Only time i have ever heard of slippery pot pie.... here i thought he was nuts.....

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  29. I grew up in Hagerstown, Md. and we had this meal quite often with chicken, ham or beef. Ham was always my favorite. We also called it slippery pot pie. My Grandmother made the very best slippery pot pie ever.

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  30. My dad just told me about his mom's "Slippy Pie" and your recipe looks similar to that. He's from Somerset County, PA so it seemed like a traditional dish. Thanks for the detail - I'll have to make this for him soon!

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  31. Never heard it called slippy but yum, this is basically just what I grew up with. Since my mother died when I was quite young, I had to recreate this recipe (before internet!!) and ended up with a bay leaf in it - rather than your parsley and thyme. Otherwise this is just about it. Haven't tried the garlic yet but will after reading this - Thanks!

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  32. I have been living in Taiwan with my husband for the past two years and have really been missing PA. The weather doesn't change much hear, we have two seasons: summer and November. This recipe made me think of the leaves changing, and snow on the trees and mountains. I grew up all over central PA (Littlestown, Carlisle, and Indiana, PA), and my husband grew up in DuBois, PA. This recipe is near and dear to our hearts and it was wonderful to find yours during the comfort-food season! Thank you for sharing and God Bless!

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  33. I am from Glen Rock, Pa. and my Mom always made Chicken Pot Pie. Everyone loved her Pot Pie. I would say it was my families favorite meal and my church still has Pot Pie dinners with boiled and baked Pot Pie's. It always brings good memories to my mine and is a comfort food for me. God Bless you for sharing!

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  34. My husband is from Maryland and his Granny made it. Glad you made the post so I can give him a taste of home. (She made it with squirrel.)

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  35. Growing up my family called this dish Slippery Pot Pie and I have never met anyone who had heard of that before. Thank you for writing about it here! My mom is from Fulton County PA so that is where this yummy dish came from which we continue to enjoy.

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I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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