Pennsylvania Dutch Pot Pie Recipe: Lancaster

This traditional Pennsylvania Dutch Pot Pie Recipe—known in Lancaster County as Bott Boi—is a rich, golden autumn stew rather than a baked pastry pie. Tender braised chicken thighs, rolled egg-dough squares, Yukon Gold potatoes, and aromatic saffron-infused broth simmer together for pure Philadelphia harvest comfort.

Regional Autumn Culinary Heritage

To newcomers in Philadelphia and the surrounding Delaware Valley, ordering a true Pennsylvania Dutch Pot Pie often brings a delightful culinary surprise. Rooted in the eighteenth-century German Palatinate heritage of Lancaster and Berks counties, ‘Bott Boi’ contains no baked top crust at all; instead, it is a deeply savory kettle stew filled with hand-cut squares of tender egg-rich noodle dough simmered directly in golden poultry broth.

What gives authentic Lancaster pot pie its luminous golden hue and unmistakable autumn aroma is a delicate pinch of heirloom Pennsylvania Dutch saffron, cultivated in local kitchen gardens for over two centuries, paired with flat-leaf parsley, celery heart, and slow-simmered chicken stock. Sourcing heritage poultry and farm eggs from Lancaster stalls at Reading Terminal Market brings this historic hearth dish vibrantly to life.

Official Sponsor Kraken

Recipe Specifications & Timing

Ingredients

• 2 pounds bone-in, skin-on heritage chicken thighs and drumsticks
• 8 cups rich homemade or low-sodium chicken stock
• 3 ribs celery (including leafy green hearts), diced
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and sliced into rounds
• 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1 generous pinch saffron threads, steeped in 2 tablespoons warm broth
• 2 cups all-purpose flour, plus extra for dusting
• 2 large pasture-raised eggs, lightly beaten
• 2 tablespoons cold unsalted butter, cut into small pieces (for the dough)
• 1/3 cup cold whole milk or chicken broth (for the dough)
• 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper
• 1/3 cup finely chopped fresh flat-leaf parsley

Instructions

1. Simmer the Rich Saffron Poultry Stock: In a heavy 6-quart Dutch oven, combine the chicken thighs, drumsticks, chicken stock, half of the onion, and 1 rib of celery. Bring to a gentle boil, skim any foam, reduce heat to low, and simmer covered for 30 minutes until the chicken is tender. Remove chicken, shred the meat into bite-sized pieces, discard skin and bones, and strain the golden broth back into the pot.
2. Mix and Roll the Pot Pie Egg Dough: While the broth simmers, whisk the flour and 1/2 teaspoon salt in a bowl. Rub in the cold butter with your fingertips until crumbly. Stir in the beaten eggs and enough cold milk to form a stiff, smooth dough. Roll out on a floured wooden board to 1/8-inch thickness and cut with a pastry wheel into 2-inch squares.
3. Cook the Autumn Root Vegetables: Return the strained stock to a simmer over medium heat and stir in the saffron infusion, remaining diced onion, celery, carrots, and cubed Yukon Gold potatoes. Simmer for 10 minutes until the potatoes are just beginning to soften.
4. Drop the Hand-Cut Dough Squares: Bring the broth to a lively simmer and drop the rolled dough squares in one at a time, stirring gently so they do not stick together.
5. Simmer Until Velvety and Tender: Reduce heat to medium-low, cover partially, and simmer for 12 to 15 minutes until the pot pie squares are tender and have naturally thickened the saffron broth.
6. Fold in Shredded Chicken and Parsley: Stir the shredded heritage chicken and fresh flat-leaf parsley back into the pot, heat through for 3 minutes, season generously with cracked black pepper, and ladle into deep warmed bowls.

Chef’s Technique & Pairing Notes

Nutrition Facts (Per Serving)