Pennsylvania Dutch Chicken Pot Pie is a classic Amish dish featuring shredded chicken, homemade noodles, carrots, potatoes, and celery.
- 2 1/4 cups all-purpose flour
- 2 large eggs
- 1/2 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)
- 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 1/8" 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.
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.