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?

76 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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    1. YEP, We called it chicken 'n dumplings in my Grandmother's German kitchen!!!!

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    2. hmmm, and in the South, Chicken and Dumplings is just that - dumplings. Not flat dough but mixed dough dropped by spoonfuls into boiling broth.

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    3. How bland... everyone knows that you don't use eggs or water to make slippery potpie. You use the broth of whatever meat you are cooking it in without eggs. It is more flavorful. I live and have grown up in PA Dutch country. Where I grew up with potpie dinners for church events and sports, instead of say a spaghetti dinner or pancake breakfast. No grandma I know would ever use water to make potpie noodles or dough.

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    4. In the South, folks also make slippery dumplings, often calling them rolled dumplings. It all depends on the family.

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    5. I'm Pennsylvania Dutch n I remember my grandmother n mother made the pot pie with lard,,but making it meat drippings sound good,,oh they always made it with pork instead of chicken .

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    6. My mother and grandmother never used eggs when making the noodles either. German heritage, we live near the Mason-Dixon in MD. She always used some of the cooked broth/butter and salt. It doesn't puff up like egg noodles. The noodles are rolled thin and cook quickly. She often used ham when making pot pie.

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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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    2. Trish, bless you and your family for being in Honduras. Our church has a team there as I type this today. Those that have gone have been blessed by serving the people there.

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    3. Yum, picked eggs! We never called it slippery pot pie either. Just beef pot pie, turkey pot pie, ham potpie, chicken pot pie...

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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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    1. It's because you slip the pot pie dough into the broth.

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    2. I often wondered why the name slippery pot pie. My Mom made both slippery pot pie and baked pot pie which was pie crust, chicken parts and veges with gravy all baked in one casserole. Both were delish...always had cole slaw as well.

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    3. My version of the slippery is because after it's cooked it's little slip off your four degrees spoon or whatever the actual dose slippery

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    4. My PA Dutch roots say this is slippery potpie. Chicken, ham or beef. Dumplings on the other hand, are round balls of dough often made with Bisquik.

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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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    1. Tickled to here your comment Dana. I'm from the Shenandoah Valley of VA! Actually, most locals here can all trace their roots to immigrants from Pennsylvania or Ohio. We also call it Sloppy Pot Pie. And you can get it at a lot of fund raisers here. It's been a staple food for me all my life. My grandma taught me how to make the dough to thicken the "Pie". Very fond memories!

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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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    2. Exactly the way my grandmother and mother made it! No eggs! I've made this for 50 year's and it is delicious!

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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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    1. I also was born and raised in Hagerstown Md also and my grandmother made the best slippery pot pie and ham was always my favorite also then the chicken.

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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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  36. My grandmother always made slippery pot pie for us when we came to visit her on the farm in York, PA. It was a favorite. Your picture looked just like her dish. We're going to have to try this recipe out.

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  37. I grew up between Indiana and Johnstown Pa...My mother and Grandmother made this I now live in Hagerstown Md

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  38. Born, raised and still live in Lancaster Co. My husband and I grew up with wonderful foods like chicken pot pie. My dad use to make what he called scout pot pie. It had burger and potatoes in a tomato base with bow tie noodles. I was looking for a recipe for that when I found your blog.

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  39. I am now hungry for pot pie! My family grew up on pot pie. (Ham) Greencastle, Chambersburg, PA area. My husband and I are full time RVers and since being on the road, I have had to change describing pot pie to slippery pot pie. People looked at me funny and I had to explain what I meant. It's either the pie version or the noodle version. When we made it, it was just water and flour. You can now buy it in the freezer section (Annie's Flat Dumplings). There are other brands, just make sure there is paper between each layer of dough. I like my pot pie thin and I never could roll them thin enough to suit me, Annie's is great! There is a variety out there that doesn't have the paper between each layer and it was awful trying to get apart! I introduced my daughter to Annie's (She was great at making pot pie) and she won't roll them out anymore!

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  40. I grew up on pot pie, but the dough wasn't pasta that my mother made. It was dough - just like pastry dough. Flour, salt, shortening and water. And, it was delicious!! Chicken was served on the side as were the veggies.

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    1. My Mom's was dough too & she made it a little thicker & chewy. Just chicken,onion,celery,potatoes. Made me hungry, lol!

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  41. My sister sent this to me because I could not find my Grandma's recipe for "Chicken and Slicks". I made this and have to say this was exactly what I was looking for. I only need to make the "Slicks" thinner next time. All and all - I will be making this again!

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  42. Made this vegetarian. No chicken, doubled the potatoes, and used vegetable broth. Delicious! I had to use a lot more water to form the dough though, about 9 T. and they needed to cook for 15 minutes. DELICIOUS! Thanks for the recipe :) Yummy topped off with a few drops of Franks Red Hot Sauce...yum!

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  43. In eastern NC this is called chicken and pastry. I too add the vegetables which is not traditional but I like the flavor that they add and it makes it seem more like a complete meal. I serve it in a bowl, my neighbors serve it on a plate usually with fried cornbread.

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  44. This was one of my mom's best dishes. She usually used a smoked ham hock. Great flavor. (A restaurant in Greencastle, PA, Sunnyway Diner, served a very good version with tender chunks of beef.) My mouth waters when I think of mom's made from scratch dough that was so delicious I could even eat it uncooked. And tender potatoes and parsley. The best. Wish I could make it like she did.

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    1. I know where that is my dad lived in Greencastle, PA years ago. I love slippery Popeye.

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  45. I am from south central PA ( heart of PA Dutch country )....this recipe very close to grandma's except no celery or onion...just dough, chicken, and potatoes. The PA dutch name is "Slippery dough Pot-Pie"

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  46. My gram, from Keyser, WV, taught me how to make this when I was younger. I love it with ham. She told me the home made noodles had too feel "slippy." I just ate some that has simmered for a bit, and I noticed that the noodles get "slippy" after they cook. Maybe that's what is meant by the name. All I know is that it's great!

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  47. I grew up in western Frederick County, MD. My family are almost exclusively early German-immigrant, and I only recently realized most of my childhood comfort food is "PA Dutch". I only knew this as "slippery pot pie" and it's still a favorite of mine and my 84-year-old dad. My mom made the best slippery pot pie. Her neighbor also told me recently that her rivel soup was the best she had ever had, so now that will be my next cooking adventure. Thank you for posting this recipe, it brings back fond memories of the "old-timers" in a wonderful little town from my childhood!

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  48. My grandfather was PA Dutch and so my grandmother (who was catholic and from NY) would make beef pot pie for him. My mom (polish catholic) started making it with chicken when she met my Dad. Funny how good, classic "ethnic" food transcends religions and ethnicity) We grew up with this meal, had it many times a year and is one of my favorites, and now a favorite of my kids. I never heard the "slippery" term, and never dared eat the "other" kind of pot pie until I started making that one too, a couple years ago (I love to cook anything!). This weekend I am having my in-laws over for dinner and am making them chicken pot pie (with homemade noodles of course), and cannot wait to see what they think! Chicken and Dumplings - also a family favorite!!

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  49. My sister sent me to this site. Our parents were from Hagerstown, PA. We have lived in California for most of our lives. I had found another recipe that is very similar and had sent her that link. In the past I had tried to explain what our Mother had called "Pot Pie" to others. Yes, she used other things than chicken. Mostly squirrel. I found the comments here very entertaining. It was like stepping back to my childhood. Thank you.

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  50. Recipe calls for two cups chicken. Cooked or raw?

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    1. Either would work but I always used cooked.
      Gina

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  51. Our family made this....was called slippery pot pie...I figured because it was a bit slippery on plate. Was so very delish..I do make it as well.

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    1. do you have a recipe written down that you would share?? Thanks, Nancy & R
      alph Clark, Slanesville, West by God, VA...

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    2. our email is 295bucksnort@frontier.com Nancy Clark....

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  52. This is quite a story from the past in our family. My Mother was the master pot pie maker. She had two sisters close by and they would always have the broth prepared with cooked veges and we would visit and Mom made the dough. They called it slippery pot pie. Her recipe was two coffee cups of flour, Crisco size of walnut and an egg. I tried over and over and it would roll but then it would fall apart in the hot broth. I finally found a recipe that works online. I will try yours. By the way....we made it with chick, beef or ham. Chick was always my fav. Her Mom was Mennonite...Pa Dutch and it seems the Great Grand came from Lancaster area but I could never discover just where on Ancestry. We always had cole slaw...Mom made hers sour...I make much better creamy slaw. LOL

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  53. Hi Gina! Love it!!! My neighbor (we are in York, PA) made this and shared it with me during the Pandemic!!! DELISH! Best I ever had! She said it was super easy too! I have now recovered from the virus and will be trying to make this tomorrow night! I will report back! ~xoxo~

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  54. I made slippery ham pot pie, but it turned out too thick, is there any way to thin it out, can I just add ham broth?

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