Slippery Pot Pie

Slippery Pot Pie

Slippery Pot Pie is an old-fashioned comfort dish that is especially popular in parts of Pennsylvania and the American South. Unlike traditional pot pie topped with a flaky crust, this version features flat, square-cut homemade noodles simmered directly in a rich chicken broth. The result is a thick, hearty, and deeply satisfying meal that feels like a warm hug in a bowl.

The name “slippery” comes from the smooth, tender texture of the dough squares as they cook in the broth. They become soft but not mushy, soaking up the savory flavor while keeping their shape. Combined with tender shredded chicken and simple seasonings, this dish is rustic, filling, and timeless.

Ingredients

For the Broth and Filling
1 whole chicken (about 3 to 4 pounds) or 3 to 4 cups cooked shredded chicken
8 cups water or chicken broth
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, sliced
2 teaspoons salt (or to taste)
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf

For the Slippery Pot Pie Dough
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter or shortening
1/2 to 3/4 cup cold water

Instructions

Prepare the Chicken and Broth

If using a whole chicken, place it in a large pot and cover with water or broth. Add onion, celery, carrots, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for about 60 to 75 minutes, or until the chicken is fully cooked and tender.

Remove the chicken from the pot and let it cool slightly. Strain the broth if desired, then return it to the pot. Shred the chicken, discarding bones and skin, and set aside.

If using pre-cooked chicken, simply heat the broth with vegetables and seasonings and simmer for about 20 minutes before proceeding.

Make the Dough

In a mixing bowl, combine flour and salt. Cut in the butter or shortening until the mixture resembles coarse crumbs.

Gradually add cold water, mixing until a soft dough forms. Do not overwork the dough.

Roll the dough out on a lightly floured surface to about 1/8 inch thickness. Cut into 2-inch squares or rectangles.

Cook the Slippery Pot Pie

Bring the broth back to a gentle boil. Add the shredded chicken to the pot.

Drop the dough squares into the simmering broth one at a time, stirring gently to prevent sticking.

Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally. The dough pieces will thicken the broth naturally as they cook.

Taste and adjust seasoning if needed. Remove the bay leaf before serving.

Serving Suggestions

Serve hot in deep bowls. Some people enjoy it with a sprinkle of fresh parsley or a dash of black pepper on top. A side of crusty bread or simple green salad pairs well.

Tips for Success

• Do not overcrowd the pot when adding dough squares. Stir gently.
• Keep the broth at a steady simmer, not a rolling boil.
• The broth will thicken as the dough cooks. If it becomes too thick, add a little hot water or broth.
• This dish tastes even better the next day as the flavors deepen.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.

Slippery Pot Pie is a comforting reminder of simple home cooking. With tender chicken, savory broth, and soft handmade noodles, it delivers warmth and satisfaction in every bite.