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Pennsylvania Chicken Pot Pie
The best chicken pot pie comes from Lancaster County, Pennsylvania!
This brothy PA Dutch chicken pot pie recipe is a uniquely Lancaster County recipe that consists of square homemade pot pie noodles, chicken, and vegetables. (Add or subtract vegetables as desired.)
It is a hearty, comforting, and filling dish, perfect for cold winter nights. A traditional favorite in the Pennsylvania Dutch region that is sure to satisfy your cravings for a hearty, comforting, home-cooked meal.
Lancaster County Amish
Lancaster County is a beautiful place to visit. It has lots of open farmland and is home to many Amish and Mennonites. Many of the farms and homesteads are neatly manicured and well taken care of.
Most of the Amish and Mennonites in that area pride themselves in keeping their farms in top-notch attractive condition, with beautiful flower gardens and landscaping all around them.
The ladies also pride themselves on serving top-quality delicious homemade food. Most of them spend a lot of time in the kitchen and are amazing cooks.
Lancaster County is well known for some unique recipes such as Shoo-fly pie. They serve some foods that you won't find in too many other places.
The PA Dutch have their own style of chicken and waffles, and Pennsylvania chicken pot pie is a dish that you won't find in too many other areas.
Pennsylvania Dutch Pot Pie
I grew up eating Amish-style chicken pot pie quite frequently, and I always associated it with a brothy noodle dish. It equals the perfect comfort food!
But one day, I was hanging out with an Amish friend from Holmes County, Ohio. And she said she was going to make chicken pot pie for our dinner.
I was surprised when she proceeded to make pie crust and discovered she was making what we called chicken pie. It was not crustless chicken pot pie.
What is the Difference Between Chicken Pot Pie and Chicken Pie?
Well, the answer to that question is in its name. Chicken pot pie is made in a pot instead of a pie pan.
They both contain a lot of the same ingredients: chicken, broth, vegetables, flour, etc. However, chicken pie has a thicker broth filling (gravy) inside a pie crust. Chicken pot pie has more of a soup consistency with lots of delicious homemade pot pie noodles.
When discussing chicken pot pie with someone from the Pennsylvania Dutch culture, they typically envision a brothy pot pie featuring square-shaped noodles. Chicken pie is made with a crust.
How to Make PA Dutch Pot Pie Noodles
Making Amish pot pie noodles is really very easy. Whisk the eggs in a bowl, and add water and salt. Mix. Then add the flour and mix until it all comes together in a ball.
Sprinkle a thin layer of flour onto a clean spot on your countertop. Place your dough on the flour and spread it out a bit with your hands. Lift the dough, sprinkle more flour underneath, and sprinkle flour over the top as well.
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Roll out the dough with a rolling pin until it's fairly thin.
I hadn't made this dish in a while and remembered that I left it too thick the last time. So I rolled it about as thin as I could get it. But sadly, this time it was too thin for my taste. Next time I'll get it just right! 🙂
But I would say, roll the dough to somewhere around an eighth inch thick.
If your dough wants to keep sticking to the countertop, just lift the edges and sprinkle more flour underneath.
Homemade Pot Pie Noodles - Pennsylvania Dutch
I start by mixing my dough for the noodles first, then cover it and set aside.
In a large cooking pot, melt a tablespoon of butter, and add the minced garlic clove, onion (if desired), and carrots. Saute over medium heat for a minute or two. Add water and broth, and bring to a boil.
While you are waiting for this to boil, roll out your dough and cut it into squares.
Once your broth has come to a full boil, add the noodle squares. (I use a pastry scraper to transfer the noodles to the pot.) It may take a minute or two to get them all into the pot, as you don't want to just dump them in.
You want to make sure that each noodle hits the boiling water. If you throw a whole clump in at a time, they may stick together.
You might need to use a spoon and push some of them aside as you add new ones.
Let it gently boil for about 15 to 20 minutes, stirring occasionally.
Add peas, potatoes, chicken, and seasonings. Although, any of the veggies are totally optional. You can add or leave out anything you want.
Continue to boil for another ten minutes. (If your noodles are extra thick, you may need to boil them for a few additional minutes.)
Making a Flour and Water Paste
Prepare the flour slurry while the noodles are cooking. Put the flour into a cup, and make a thin paste by slowly adding a little warm water, as you're vigorously stirring with a fork or whisk. (If you add too much water without stirring enough, it will get lumpy.)
But if you add only a little bit of water, then immediately stir to make a paste, and slowly keep adding water until it's a liquid consistency, it should not get lumpy.
Or you can mix your flour and water in a gravy shaker. My mom-in-law always uses a shaker to make her gravy thickener.
But I never found the need to use one, as I have mixed my gravy paste in a cup or bowl all my life, and it usually doesn't get lumpy.
But if you haven't learned the trick to getting your thickener nice and smooth, you may want to try a gravy shaker. Tupperware has a well-loved one. (I'm adding an affiliate link, in case you're needing one.)
Thicken the Broth
Once your homemade pot pie noodles have cooked for about twenty minutes, slowly add the flour paste, as you're stirring, to thicken it a bit.
It only needs to boil for another minute, and then it should be done and ready to eat. Now you have chicken pot pie - PA Dutch style!
What to Serve With Chicken Pot Pie
Chicken pot pie can be served as a one-dish meal, or you could add a side salad such as layered lettuce salad or broccoli salad. Homemade biscuits are also yummy served with chicken pot pie - if you're not too worried about eating lots of carbs. 🙂
This is the best Pennsylvania Dutch chicken pot pie recipe, and I hope you enjoy it! If you get to try it, I'd love to hear from you in the comments below.
More PA Dutch Recipes
Chicken Corn Noodle Soup
PA Dutch Potato Filling
PA Dutch Chicken Croquettes
Brown Butter Noodles
Deviled Eggs Recipe
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Pennsylvania Dutch Chicken Pot Pie Recipe
PA Dutch chicken pot pie is a brothy comfort food similar to chicken noodle soup. This dish consists of delicious homemade noodle squares in slightly thickened broth along with chicken and vegetables.
5 from 5 votes
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Prep Time 30 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Amish
Servings 10 people
Calories 545 kcal
Ingredients
- 7 c. water
- 3 - 4 c. chicken broth
- 1 Tbs. butter
- 1 garlic clove, minced (optional)
- 2 Tbs. onion, chopped (optional)
- 1 c. carrots, cut into small bite-sized pieces (optional)
- 1 1/2 - 2 c. potatoes, cut into bite sized chunks
- 1 c. green peas (optional)
- 1/4 tsp. salt, or to taste
- 3/4 tsp. seasoning salt
- 1/2 tsp. black pepper
- 1 - 2 c. chopped, cooked chicken
- 1 1/2 - 2 Tbs. flour and enough water to make a paste
For the noodle dough:
- 2 large eggs, beaten
- 1/2 c. water
- 1 tsp. salt
- 2 c. flour
Instructions
If you don't already have some cooked chicken, you will need to cook chicken.
Making the noodle dough:
Beat eggs in a small bowl. Add water and salt. Mix.
2 large eggs, beaten, 1/2 c. water, 1 tsp. salt
Add flour and mix until it comes together in a ball. If it seems too sticky just add a bit more flour.
2 c. flour
Cover and set aside while you prepare the rest of the ingredients.
Making the chicken pot pie:
Put butter in a large cooking pot. Add minced garlic, onion (if desired) and carrots. Saute over medium high heat for a minute or two.
1 Tbs. butter, 1 garlic clove, minced (optional), 2 Tbs. onion, chopped (optional), 1 c. carrots, cut into small bite-sized pieces (optional)
Add water and broth to pot, and bring to a boil.
7 c. water, 3 - 4 c. chicken broth
As you're waiting for this to come to a boil, flour your surface and roll out your dough to about 1/8" thick. Using a pizza cutter, cut your dough into about 1 1/2" squares.
Drop your dough into the boiling water/broth, making sure each piece hits the boiling liquid. If you pile to many in at once they will stick together. Stir.
Boil the noodles for 15 - 20 minutes, stirring occasionally.
Add potatoes, peas, chicken, and seasonings. Boil for another 12 - 15 minutes.
1 1/2 - 2 c. potatoes, cut into bite sized chunks, 1 c. green peas (optional), 1/4 tsp. salt, or to taste, 3/4 tsp. seasoning salt, 1 - 2 c. chopped, cooked chicken, 1/2 tsp. black pepper
Make a paste with flour and water to slightly thicken the broth.
1 1/2 - 2 Tbs. flour and enough water to make a paste
When your chicken pot pie is finished cooking, slowly add your flour paste, stirring to get it incorporated. Boil for about 1 more minute.
Refrigerate and reheat any leftovers.
Video
Notes
You don't want to roll your noodle dough paper-thin or it will tend to mush. But it will also have a weird texture if you get it too thick. Around 1/8 " thick should be good. Cooking time may also vary according to how thick the noodles are.
You can add or subtract any vegetables you want. (Honestly, we never added carrots or peas, and those are just my additions to get more veggies into the pot.) Feel free to add a tsp. of thyme or parsley.
If you prefer a higher broth-to-noodles ratio, add more broth. And you can add as much or as little chicken as desired.
*Nutrition is approximate.
Nutrition
Serving: 1servingCalories: 545kcalCarbohydrates: 74gProtein: 27gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 106mgSodium: 1418mgPotassium: 1002mgFiber: 6gSugar: 4gVitamin A: 5390IUVitamin C: 50mgCalcium: 77mgIron: 6mg
Keyword Homemade pot pie noodles, Pennsylvania chicken pot pie, Pennsylvania Dutch Chicken Pot Pie Recipe
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Jerry
Growing up, the version of chicken pot pie at our family was very similar to this recipe, except my mother always made biscuit dough, cut into biscuit rounds and cooked on top of the pot. So the biscuit top was dry and biscuity, and the bottom was soft and absorbed the chicken broth. It wasn't until I went to school that I learned that most people think of the pasrty crust variety as chicken pot pie. My mother was an excellent pie baker, but she never made chicken pot pie in a crust. We were not Amish but she was born in York, PA and I'm sure learned it there.
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See AlsoHomemade Egg Noodle RecipeAnna
Hmmm... I've had a similar dish topped with biscuits before, but it was called "Chicken Ala King".
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linda nye
So I am an old lady, 74, who grew up in a food family with the Pa Dutch origins, Harrisburg, Palmyra, Hershey and while I was making my pot pie today decided to see if the computer had recommendations for making the noodles Pleased to find your video.
Surprised to find no mention of what I was taught that we Pa Dutch love vinegar. I always drizzle my pot pie with apple cider vinegar when serving.
And being the old lady the best flavor comes from the quality of the broth you use. Whole chickens are inexpensive and make the best rich broth.
I am not good with computers but if you want to communicate I am Lindanyepsu@gmailReply
Anna
I must say, I never had vinegar with chicken pot pie. Interesting!
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Joanne Ferro
We make hot bacon dressing to eat with pot pie. Gives a nice little tang. Never tried vinegar, but I could entertain that.
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Anna
Interesting!
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Lisa
My son & I went on a school trip to Lancaster and we tried this dish. It was awesome. Unfortunately it seems like this is above my cooking skills!
Anna
You should try it, you may be surprised what you can accomplish.
Kelly
I make pot pie often. It was a staple in our home growing up and I still carry on my family recipe. I come from a Mennonite and Amish family in Lititz and Lancaster PA. We never used peas in ours but we do add hard boiled eggs chopped up. I came here today to look around while my noodles are cooking, to see how others make theirs. I boil my chicken the night before then pick it in the morning. The only thing I do differently than my father did, was use my instant pot. It's time consuming because I use to let it sit on the stove in my Dutch oven for hours. I find it interesting that others use things like vinegar, however I don't ever veer from my heritage recipe. It really isn't that hard to make, especially when using an instant pot.Reply
Lisa
We always used red beet juice 😋
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Anna
Used red beet juice for what??
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Sue Yellets
Can I freeze Pennsylvania Dutch pot pie after its cooked?
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Anna
I have never tried freezing PA pot pie. So I can't give you an answer based on experience. But I googled it to see what others say, and I found two PA Dutch pot pie posts that say it freezes well. I would recommend thawing it in the fridge though.
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~Chrissie O.
Hi!! In my experience, the noodles become complete mush/glue if you freeze them! HOWEVER, I'VE had really good luck making the basic recipe (chicken/broth/vegetables) and freezing it. Then, after thawing and heating to a strong simmer, making/adding the "noodles." The raw flour in the noodles, themselves, will thicken the broth slightly, and the consistency will be thin, not quite like gravy, but not "soup." PS I've also done this where I've cooked the noodles in chicken broth and added to individual bowls as I've served it; then drained and put into ziploc bags to add to "leftover" servings. The consistency stays more broth-like, but if you add all the noodles and then put into the fridge overnight, the noodles will swell, absorbing all moisture, and becoming really mushy and unpleasant in texture... The recipe is absolutely delicious!!! I've grown up with similar. We called it chicken-n-noodles, cutting into strips, not squares - and NOT the thick, gravy-laden chicken and noodles I've seen in the midwest, but thicker than chicken noodle soup... until the following day when there was no liquid left and the noodles had disintegrated! lol Blessings!!Reply
Anna
I've never actually tried freezing this dish. But, in my experience, it can be refrigerated for several days and the noodles have pretty much kept their same firm texture.
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Jose
Nice Content! Thanks for sharing.Reply
Cathie Morrison
My husband is from Harrisburg and he grew up eating this. I'm from Pgh and had never heard of it but learned how to make it after we got married. We both love it and I'm so happy I found your recipe that includes how to make the pot pie squares because we live in the southwest and you can't buy decent noodles out here. I'm going to make them myself today using your recipe!!Reply
Anna
I hope you enjoy it!
Reply
Walter Green
Says this is Amish... I grew up in Baltimore Maryland never knew of the existence of Amish until we moved to Carroll County MD and visited Lancaster in Middle School, yet we used to have Slippery Pot Pie all the time. Just Like they say Scrapple is a Delaware thing, and Smearcase Cheese Cake.
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Anna
Interesting...I call it more of a PA Dutch food, because it's not a common dish with a lot of Amish in other areas.
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sandra mays
hi i love home amish cooking i like to join your news letter if i may thank you sandie
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Anna
You can subscribe by adding your email into the subscribe box on my site.
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Joy
Miss when my grandma made this growing up it was awesome, I like using beef, can’t eat it without vinegar
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Anna
I've had others comment about eating it with vinegar. Never tried it like that.
Connie Wolfe
We always ate our pot pie with vinegar sprinkled over top too. Makes something that’s already delicious, even more delicious!
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Anna
Interesting!
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Bette J Dahl
I want to make this for a church meal for 120 people. Can I make it ahead and rewarm it in a large electric roaster or will the noodles get mushy? I attend a Mennonite church and I'm sure this would be enjoyed by all!
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Anna
I'm a little hesitant to answer this question, because I would really hate for you to be disappointed with a dish that's supposed to serve 120 people. However, at the little deli kitchen where I worked as an Amish girl, we made this and sold it to be reheated. And I have always enjoyed it as leftovers as well as freshly made. So, I think it should be fine. If you want to be sure that you'll like it after reheated, you could make some for yourself and eat it as leftover, before making the huge batch. Good luck.
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linda nye
One of the ways to reheat pot pie is to give it a gentle fry as it tends to absorb the broth when cooling.
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Troy Slabaugh
I live in Holmes County - grew up eating this, and still do to this day (in fact we just made it last week). It's a regular in our home. Interestingly, this is the only chicken pot pie I know. Mentioning someone making chicken pie and being from here is news to me. This recipe is the only one I've ever known. I highly recommend it. The longer it cooks the more taste, and leftovers are just as good if not better. A couple of notes from my opinion, the amounts do not need followed exactly. It's kind of a "clean out the refrigerator" type recipe. More, or less of the chicken, noodles, veggies , and even broth amount won't hurt a thing. Tailor it to what you have available and what consistency you want. It will be good every time no matter what.Reply
Anna
Hmm...interesting. I always thought it was just a Pennsylvania thing.
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Anna
And yes, I tailor my recipes all the time. But most people like an exact recipe to follow.
Reply
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