Pennsylvania Dutch Chicken Pot Pie is a classic Amish dish featuring shredded chicken, homemade noodles, carrots, potatoes, and celery.
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!
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Pennsylvania Dutch Chicken Pot Pie
- Prep Time: 30 minutes.
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 1x
Description
Pennsylvania Dutch Chicken Pot Pie is a classic Amish dish featuring shredded chicken, homemade noodles, carrots, potatoes, and celery.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 large eggs
- ½ cup milk
- 2 tablespoons unsalted butter, melted
- pinch of salt
- 4 skinless, boneless chicken breasts
- 10 cups chicken broth
- 4 medium Russett or Yukon Gold potatoes, peeled and diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, sliced
- 1 medium sweet onion, peeled and quartered
- bay leaf
- salt & pepper
- parsley for garnish (optional)
Instructions
- In a large stockpot, bring chicken broth, chicken, and bay leaf to a boil. Reduce heat and simmer 35 minutes or until chicken in cooked through and shreds easily.
- Meanwhile, for the noodles, blend egg, milk, and melted butter in a large bowl. Add flour and pinch of salt and mix until combined and a dough forms.
- Place a generous amount of flour on a surface and the dough and roll out to ⅛" thickness.
- Cut the dough into 2 by 2 inch squares with a pizza cutter. Lay thenoodles on a floured plate, cover, and set aside.
- Once chicken in finished cooking remove to a large bowl and shred with two forks. Return chicken to the pot.
- Add potatoes, carrots, celery, and onion to the pot and stir. Simmer 10 minutes uncovered.
- Increase the heat to bring the broth to a rapid boil. Add noodles one by one (they will stick together if you don't add one by one or you do not add at a rapid boil.)
- Once all noodles are added, reduce heat and simmer an additional 20 minutes.
- Remove bay leaf with a slotted spoon and season to taste with salt and pepper. Serve garnished with parsley if desired.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
Carmeene says
I made the Chicken Pot Pie recipe and Oh My Gosh! It looks and tastes delicious 😋 Thank you so much for sharing!