I once asked my husband, "What would we make for dinner if Jesus stopped by?" He replied, "Your Chicken Pot Pie." 🥰

Divine Chicken Pot Pie
(Pennsylvania Dutch - Chicken Bot Boi)

Ingredients

• 3 split chicken breasts – you can use whole chicken, thighs or whatever you prefer. I’ve used all types at some time or another.
• I use a gallon (128 ounces) of broth between the broth from cooking the chicken and bone broth in the cartons.
• Small onion and 2 stalks of celery – cut into smaller pieces ( this is to cook with the chicken)
• 6 carrots – peeled and sliced
• 1.5 pounds potatoes – approx. 6 – peeled and quartered
• Fresh or dried celery leaves – approx. 2 Tbsp
• Parsley
• Salt and pepper to taste

Pot Pie Dough

• 4 cups flour
• 3 Tbsp butter – softened
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs beaten in measuring cup, add milk to the eggs to equal 1 cup. You may need a little extra liquid.

Directions

1. Place chicken in roaster with sliced onion and celery. Sprinkle with seasonings. Cover with water. Bake at 350º for 2.5 hours until fork tender. Or you can boil on top of the stove,
2. Remove chicken from roaster and cool. Strain the broth into a large pot. Add additional broth. Clean chicken and shred into pieces and add to the pot.
3. Peel and slice carrots. Peel and quarter potatoes. Add both to pot. Add celery leaves, parsley, salt and pepper. Cook over medium to medium high heat.
4. Mix pot pie dough together. It should be slightly stiff. Cut into smaller sections to roll. I prefer small sections. Sprinkle a little bit of flour; add dough section and roll out into desired thickness. Cut into squares and place in boiling broth, one layer at a time. Repeat until all squares are in pot. Cover and cook for approx.. 20 minutes.

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