Pennsylvania Dutch Chicken Pot Pie (Bott Boi)

1 whole chicken (about 3–4 lbs), cut into pieces

10 cups water

1 large onion, quartered

2 celery stalks, cut in large chunks

2 bay leaves

Salt and black pepper to taste

For the Pot Pie Dough (Square Noodles):

2 cups all-purpose flour

1/2 tsp salt

2 large eggs

1/4 cup water (as needed)

1 tbsp butter or lard (optional, for richness)

For the Stew:

4 medium potatoes, peeled and diced

3 large carrots, peeled and sliced

1 tbsp fresh parsley (optional)

Salt and pepper to taste

 Instructions:

1. Make the Chicken Broth:

In a large stockpot, add the chicken, water, onion, celery, bay leaves, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, skimming foam as needed.

Remove the chicken and strain the broth. Discard the solids.

Shred the chicken, discarding the skin and bones. Set aside.

2. Make the Dough Squares:

In a mixing bowl, combine flour and salt.

Add eggs and mix; add water a little at a time until a firm but pliable dough forms.

Knead for 5–7 minutes until smooth.

Roll out dough on a floured surface until thin (1/8″ or less).

Cut into 2-inch squares. Let them rest for 15–30 minutes (helps prevent sticking).

3. Assemble the Pot Pie:

Bring strained broth to a gentle boil.

Add diced potatoes and carrots; cook for about 10 minutes.

Drop in the dough squares one at a time, stirring to prevent sticking.

Simmer uncovered for 20–25 minutes, stirring occasionally.

Add shredded chicken back in, along with parsley (if using).

Taste and adjust salt and pepper.

 Serve:

Ladle into bowls and serve warm. This is rustic, filling comfort food at its finest—no crust needed!