Nana's "Bott boi" or Pie in a Pot

Bott boi

    Growing up in South Carolina I didn't get to see my Nana in Pennsylvania very often.  When we did make the trip north it was always an exciting time as a young boy.  Shoot! It was even exciting when I took my own boys up to Pennsylvania when they were smaller.  One of the special parts was that Nana's house was usually the "hub" of family gatherings and that meant feeding large numbers.  Bott boi, a Pennsylvania Dutch recipe, was one of those crowd-pleasers that also went a long way to feeding large groups. It's basically a "pie in a pot" instead of a pot pie.     

    I can remember Nana giving my mother the 'recipe' and how-to's even though my mother was a great chicken pastry maker!  Bott boi -- chicken pastry....  two slightly different variations of the same meal.  The differences lie in some of the additional ingredients of bott boi.  Bott boi, can be made with ham, beef, lamb, turkey, chicken and usually contains potatoes, carrots, celery, and onions.  Chicken pastry is made with... well... chicken and pastry strips.

    This year is the first time I have attempted the recipe.  I have now made it twice in the last two months of 2020 - a year to remember, or forget!  I think it's one that I'll work to teach my daughter and daughter-in-laws if they wish to keep with some family tradition comfort food. 

"Noodle" Ingredients- (prepare noodles first so they can dry)

3.5 cups all purpose flour

3.5 Tbsp. shortening

1/2 tsp salt

1 egg

1.5 cups of water

Allow noodles to 'dry' for at least an hour

Mix together flour, salt and shortening as preparing a pie crust - (little crumbles)

Beat egg and mix with water

Add liquid to dry ingredients a little at a time and keep mixing.

Separate into three portions, and on a floured board or surface roll out to 1/4 inch thickness (think Kraft singles) then cut into squares.  Use wax paper or floured cloth to allow these to 'season' (dry)

Pot Ingredients-

2 split chicken breasts (skin and bone)

4 thighs (skin and bone)

*** (I used a small fryer whole)

1 onion, peeled, chopped

2 stalks celery, chopped

4 yellow potatoes, peeled and sliced

salt and pepper to taste

In a large soup pot place chicken parts, onion, celery and carrots, add water to cover.  Bring to a boil on high heat, then reduce and allow to simmer about 30 to 45 minutes.  

Remove chicken from the skin and bones. Cut up chicken and return to broth. Discard skin bones.

Alternately add potato slices and 'noodles'.  Season with salt and pepper to taste. 

Cover tightly and cook at moderate boil until potatoes are tender and noodles are fluffy.  Add parsley flakes, give it a stir and serve!

Remember, make plenty because stews and soups are ALWAYS better the next day.

Enjoy!