| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 1 hr 30 min |
| Yield: | Approximately 150 squares (50 |
Ingredients
- 1 whole 3 1/2 to 4 pound chicken
- 1 bunch celery, divided
- 3 teaspoons granulated chicken bouillon
- 2 (14-ounce) cans whole tomatoes, roughly chopped and liquid reserved
- 3 to 5 small white potatoes cut into quarters (optional)
- Pinch saffron threads
- Bott Boi dough, recipe follows
- Salt and pepper
- 5 eggs
- 1/2 cup water
- 4 cups flour
Instructions
- In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
- In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.
- Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.
- Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed
- Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.
Nutrition Facts
| Serving Size | 1 of 150 servings |
| Calories | 24 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 8 mg |
| Sodium | 41 mg |
Reviews
We have been making this recipe since it aired nearly 20 years ago. It is a fantastic recipe and perfect for those chilly winter nights. It had also become a request whenever anyone of my children were sick, known as “Feel Better Soup”. They are now grown and make it for themselves and their spouses. We use fire roasted tomatoes which might not be traditional but it adds excellent flavor. I make half the dough and roll it thinner but that’s just my preference.
Not even close, kids. Tomatoes in pot pie????? Whoever told you that was part of the recipe was absolutely pulling your leg. Also veggies (besides potatoes) are rarely added. Pretty much this recipe is unrecognizable and shouldn’t be called pot pie!
This is not PA Deutsch Bot Boi or Pot Pie. The true stuff has NO tomatoes and only occasionally has any vegetables other than potatoes. Usually it’s the outsiders that think they have to add the veggies. If veggies were added, it was usually only to make the stock and then they were removed. Saffron is a local ingredient as well. 2 counties who touch in PA do and do not add it. Depends upon the area of Germany/Switzerland where they originated. Also, to make a lighter noodle, for every 2 cups of flour, add 1 egg, a heaping 2 Tbsp of shortening or lard, 1 tsp of salt and enough water to make it hold together. It doesn’t have to be rolled thin, in fact our family has had many heated arguments over whether to roll it thick or thin. This recipe can be increased exponentially, often we are feeding 20 people and figure one recipe of 2 cups flour is enough to feed 2 people.
Read more at: http://www.foodnetwork.com/recipes/chicken-bott-boi-recipe.html#sni-reviews?oc=linkback
close but no cigar. there are no tomatoes in Bott Boi
My Mother always made this from left over turkey from Thanksgiving. I still make it.
This dish was excellent! My family ate several bowls each.