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Amish chicken pot pie in spoon held over bowl

Pennsylvania Dutch Chicken Pot Pie

  • Author: Melissa Riker
  • Prep Time: 30 minutes.
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 1x


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


Units Scale
  • 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)


  1. 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.
  2. 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.
  3. Place a generous amount of flour on a surface and the dough and roll out to 1/8" thickness.
  4. Cut the dough into 2 by 2 inch squares with a pizza cutter. Lay thenoodles on a floured plate, cover, and set aside.
  5. Once chicken in finished cooking remove to a large bowl and shred with two forks. Return chicken to the pot.
  6. Add potatoes, carrots, celery, and onion to the pot and stir. Simmer 10 minutes uncovered.
  7. 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.)
  8. Once all noodles are added, reduce heat and simmer an additional 20 minutes.
  9. 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.