This post may contain affiliate links. If you purchase through links on our site, we may earn a commission.

Pennsylvania Dutch Chicken Pot Pie is a classic Amish dish featuring shredded chicken, homemade noodles, carrots, potatoes, and celery.

Amish chicken pot pie in spoon held over bowl

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

There are two kinds of chicken pot pie, you can think of one as the “pie” variety where your chicken and veggies are immersed in gravy and encased in pie crust and baked. Today’s recipe is the “pot” variety. In contrast to the pie crust type of chicken pot pie, Amish Chicken Pot Pie is more of a spin on chicken noodle soup or stew, cooked in a large pot on the stovetop.

The Pennsylvania Dutch community is known for its pot pie. Homemade noodles are simmered with shredded chicken and tender vegetables to make comfort food like you’ve never known! And while the from-scratch element of this recipe may seem intimidating, I promise you it is very easy and virtually fail-proof!

Ingredients

All of the ingredients in this recipe are simple and easy to source.

all purpose flour
eggs
milk
butter
salt & pepper
chicken breasts
chicken broth
potatoes
carrots
celery
sweet onion
bay leaf
parsley

Step by step

For the noodles, blend egg, milk, and melted butter. Add flour and salt and mix until just combined and a dough forms.
Place a generous coating of flour on your surface (counter or cutting board) and dough. Roll the dough out on the floured surface to ⅛ inch thickness.
Cut into 2 by 2 inch squares with a pizza cutter. Lay dough on a floured plate, cover, and set aside.
In a large stockpot bring broth, chicken and bay leaf to a boil. Reduce to medium heat and simmer 35 minutes or until chicken is cooked through and shreds easily. Remove chicken from pot and shred, then return to pot.
Add potatoes, carrots, celery, and onion. Simmer 10 minutes uncovered.
Increase heat to a rapid boil and add the pot pie noodles one by one. (they will stick together if you don’t add one at a time during a rapid boil.) Reduce heat to a simmer and cook 20 minutes. Remove bay leaf and season to taste with salt and pepper.

Like this recipe? You might also enjoy my Homestyle Chicken and Noodles, Hibachi Clear Soup, or Loaded Baked Potato Soup!

Variations

make this soup with ham and ham broth instead of chicken (great for ham leftovers after Christmas or Easter!)
use chicken thighs (bone in or out) instead of chicken breasts
substitute or add in your favorite veggies-green beans, peas, etc.
add in a dash of turmeric or saffron to add flavor and color
if you really don’t want to make the noodles homemade (although I recommend it) the next best substitute would be Reame’s egg noodles which can be found in the freezer section of the grocery store

Keep leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the microwave or on the stove top.

If you try this recipe please comment and rate it below, I love hearing from you!