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?