Pennsylvania Dutch Bob Andy Pie

Ingredients

In the original Jamaican Bob Andy Pie, the filling is typically made with seasoned ground beef or pork, and the flavors are influenced by Jamaican spices such as Scotch bonnet peppers and allspice. However, in this adapted Pennsylvania Dutch version, the filling is made with tender chicken and incorporates traditional Pennsylvania Dutch spices like nutmeg and thyme. The crust remains the same, providing a delicious and flaky base for the pie. We alse have the original recipe for Bob Andy Pie, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup (150g) carrots, diced 1 cup (150g) carrots, diced
• 1 cup (150g) celery, diced 1 cup (150g) celery, diced
• 1 cup (150g) onions, diced 1 cup (150g) onions, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
• 2 tablespoons (16g) all-purpose flour 2 tablespoons (16g) all-purpose flour
• 1 1/2 cups (355ml) milk 1 1/2 cups (355ml) milk
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley 1/2 teaspoon dried parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 30g (Sugars: 5g)
• Protein: 24g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and cook until they are browned on all sides. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the carrots, celery, onions, and garlic. Sauté until the vegetables are tender.
6. 6.
   Push the vegetables to one side of the skillet and melt the remaining 2 tablespoons of butter on the other side. Sprinkle the flour over the melted butter and whisk until smooth.
7. 7.
   Gradually pour in the milk, whisking constantly, until the mixture thickens and comes to a simmer.
8. 8.
   Stir in the nutmeg, dried thyme, dried parsley, salt, and pepper. Add the cooked chicken back to the skillet and stir until the chicken is coated with the sauce.
9. 9.
   Remove the dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish.
10. 10.
    Pour the chicken and vegetable mixture into the pie dish, spreading it evenly.
11. 11.
    Roll out the remaining dough and place it on top of the filling. Trim and crimp the edges to seal the pie.
12. 12.
    Cut a few slits on the top crust to allow steam to escape during baking.
13. 13.
    Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
14. 14.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Chicken — Make sure to cook the chicken until it is no longer pink in the center to ensure it is fully cooked and tender.
• Nutmeg — Use freshly grated nutmeg for the best flavor. It adds warmth and depth to the creamy sauce.
• Celery — Dice the celery into small pieces to ensure it cooks evenly and adds a pleasant crunch to the filling.
• Pastry crust — Keep the butter cold and handle the dough as little as possible to achieve a flaky and tender crust.
• Milk — Use whole milk for a richer and creamier sauce.

Tips & Tricks

• For a shortcut, you can use store-bought pie crust instead of making your own.
• Add a pinch of cayenne pepper for a subtle kick of heat.
• Serve the pie with a dollop of sour cream or a side of pickled vegetables for added tanginess.
• Leftovers can be refrigerated and reheated for a delicious meal the next day.
• Feel free to customize the filling by adding other vegetables such as peas or mushrooms.

Serving advice

Serve the Pennsylvania Dutch Bob Andy Pie warm as a main dish accompanied by a fresh green salad or steamed vegetables. It pairs well with a side of tangy applesauce or pickled beets.

Presentation advice

To present the Bob Andy Pie beautifully, cut it into wedges and arrange them on individual plates. Garnish with a sprinkle of fresh parsley or thyme leaves for a pop of color. Serve with a side of applesauce or pickled beets to enhance the visual appeal.