Taste of the Past

Maxine Troxell

Winter is officially here. What is more comforting on a cold, winter day then slippery potpie? My mom used to make it with cooked chicken or ham. Either way, it’s delicious! Slippery pot pie is a combination of cooked chicken or ham, pastry squares, and vegetables. A traditional favorite in the Pennsylvania Dutch region, this recipe is sure to satisfy your cravings for a hearty, comforting, home-cooked meal.

Slippery Chicken Pot Pie

Ingredients

7 cups water

1 tbsp. butter

2 tbsp. onion, chopped (optional)

2 cups potatoes, cut into bite-sized pieces   

¼ tsp. salt, or to taste 

½ tsp. black pepper

1½ – 2 tbsp. flour and enough water to make a paste

3-4 cups chicken broth

1 garlic clove minced (optional)

1 cup carrots, cut into bite-sized pieces

1 cup peas (optional)

¾ tsp. seasoning salt

1-2 cups chopped cooked chicken

For noodle dough:

2 large eggs, beaten

1 tsp. salt

½ cup water

2 cups flour

Directions

Making the noodle dough:

Beat eggs in a small bowl. Add water and salt. Add beaten eggs, water, and salt. Add flour and mix until it comes together in a ball. If it seems too sticky, add a bit more flour. Cover and set aside while you prepare the rest of the ingredients.

Making the chicken pot pie:

Put butter in a large cooking pot. Add minced garlic, onion, and carrots. Saute over medium heat for a minute or two. Add water and broth to pot and bring to a boil.

As you’re waiting for this to come to a boil, flour your surface and roll out your dough to about ⅛” thick. Using a pizza cutter, cut your dough into about 1 to 1 ½” squares.

Drop your dough into the boiling water/broth, making sure each piece hits the boiling liquid. If you pile to many in at once, they will stick together. Stir. Boil the noodles for 15-20 minutes, stirring occasionally.

Add potatoes, peas, chicken, and seasonings. Boil for another 12-15 minutes. Make a paste with flour and water to slightly thicken the broth.

When your chicken pot pie is finished cooking, slowly add your flour paste, stirring to get it incorporated. Boil for about 1 more minute. Serve. Cool and refrigerate any leftovers.