Step into the heart of Pennsylvania Dutch country with a culinary tradition unlike any other: the Pennsylvania Dutch Chicken Pot Pie. This isn’t your average pie-crust-topped dish. Instead, imagine a rich, savory stew, brimming with tender chicken, wholesome vegetables, and most notably, chewy, homemade pot pie noodles. It’s a cherished comfort food, celebrated across the state for its unique flavor profile and heartwarming simplicity, making it a true regional specialty that warms the soul with every spoonful.
Why You’ll Love This Authentic Pennsylvania Dutch Chicken Pot Pie
There’s a reason this classic dish has stood the test of time, passing down through generations in Pennsylvania kitchens. It offers a comforting experience that few other meals can match.
Unrivaled Flavor & Texture
This isn’t just chicken soup; it’s a deeply flavorful, robust stew that could be described as chicken noodle soup elevated to comfort food perfection. The secret lies in its meticulously prepared, herb-infused chicken stock, which forms the rich base of the dish. Each bite delivers a harmonious blend of tender, succulent chicken, hearty root vegetables like carrots, celery, and potatoes, and the star of the show: thick, slippery, homemade dough squares that soak up all the delicious broth. The contrast between the tender ingredients and the satisfying chewiness of the noodles creates a texture sensation that is truly unique and incredibly satisfying.
A Taste of Nostalgia & Tradition
For many, making homemade noodles is more than just a step in a recipe; it’s a cherished family ritual. This Pennsylvania Dutch Chicken Pot Pie evokes powerful memories of gathering with loved ones, hands covered in flour, creating the dough squares that are so central to this dish. Served especially during the colder months, it has a magical way of warming not just the body, but also the spirit, bringing back fond recollections of simpler times and shared meals. It’s often enjoyed alongside a crisp salad with warm bacon dressing and perhaps a slice of shoo-fly pie for dessert, completing a truly traditional Pennsylvania Dutch feast.
Convenience & Make-Ahead Charm
Like many exceptional stews and soups, this chicken pot pie only improves with time. The flavors meld and deepen as it rests, making it an ideal candidate for meal prepping. You can prepare a large batch to enjoy throughout the week, or even freeze portions for a quick, comforting meal on busy days. Its ability to be made ahead and its freezer-friendly nature add a layer of practicality to its undeniable deliciousness, ensuring that a taste of Pennsylvania Dutch comfort is always within reach.
Consider serving this hearty pot pie with another Pennsylvania favorite: my homemade pepperoni bread, for an unforgettable meal!
The Rich History of Pennsylvania Dutch Pot Pie
The distinctive Pennsylvania Dutch Pot Pie hails from the rich cultural landscape of Lancaster County, Pennsylvania, an area renowned for its significant Amish, Mennonite, and broader Pennsylvania Dutch communities, all deeply rooted in German traditions. This unique dish traces its origins back to a simple German broth and meat preparation known as “bott boi.” Over time, as German and English languages intertwined within the Pennsylvania Dutch dialect, “bott boi” evolved into what we now know as “pot pie.”
But why “pot pie” when it lacks the conventional pastry crust? The answer lies in its preparation: it’s quite literally cooked in a large pot! This sets it apart from the more widely recognized pie-crust versions of pot pie found across the United States. For many Pennsylvanians, particularly those with strong ties to the region’s heritage, “pot pie” unequivocally refers to this thick, soup-like stew brimming with its signature square noodles. Growing up in a Pennsylvania Dutch household, many, myself included, knew this beloved dish affectionately as “slippery noodle pot pie,” a testament to the distinct texture and tradition of its homemade dough squares. It’s a dish that embodies the resourceful and comforting spirit of its creators, transforming humble ingredients into a deeply satisfying meal.
Essential Ingredients for Your Pennsylvania Dutch Chicken Pot Pie
Crafting the perfect Pennsylvania Dutch Chicken Pot Pie begins with selecting quality ingredients. The beauty of this recipe lies in its wholesome components, each contributing to its depth of flavor and comforting texture.
For the Hearty Chicken Stock
- Chicken: For the most flavorful and rich broth, I highly recommend using chicken leg quarters. They are not only incredibly affordable but also provide an abundance of meat, fat, and bone, all of which are crucial for developing a deeply savory stock. The fat renders into the broth, adding a luscious mouthfeel, while the bones contribute essential collagen and minerals, enhancing both flavor and nutritional value.
- Aromatics & Vegetables: Aromatic vegetables like roughly chopped carrots, celery (especially with their leaves for extra flavor), and a large yellow onion (quartered, with skins on for color and depth) form the backbone of the stock. A few cloves of garlic can also be added for an extra layer of savory goodness.
- Herbs & Spices: Fresh herbs are non-negotiable for a truly aromatic stock. Sprigs of thyme, rosemary, and stems of parsley infuse the broth with earthy, fragrant notes. Bay leaves and whole peppercorns complete the ensemble, adding subtle warmth and complexity without overpowering the natural chicken flavor.
- Water: Cold water is essential for starting your stock, allowing impurities to rise slowly to the surface for easy skimming, resulting in a clearer, cleaner broth.
For the Chewy Pot Pie Noodles
The homemade noodles are what truly define this pot pie. They are simple to make but provide a texture that is wonderfully unique.
- Flour: Standard all-purpose flour is the foundation for these tender, square egg noodles. It provides the necessary structure and chewiness.
- Eggs: Large eggs bind the dough together, enriching it and contributing to its distinctive texture and golden hue.
- Milk: Whole milk adds moisture and tenderness to the dough, creating a soft yet sturdy noodle.
- Salt: A pinch of kosher salt in the dough enhances all the flavors.
For the Flavorful Pot Pie Filling
Once the chicken and broth are prepared, these fresh vegetables are added to the stew to cook until tender.
- Potatoes: Hearty russet potatoes, peeled and sliced thick, become wonderfully tender and absorb the rich broth, adding substance to the stew.
- Onion & Garlic: A finely diced yellow onion and minced garlic cloves provide a sweet and pungent aromatic base for the final stew.
- Carrots & Celery: Freshly peeled and sliced carrots and sliced celery (without leaves for the final stew) add color, sweetness, and a pleasant crunch.
- Peas: A hint of sweetness and bright color comes from peas, which can be fresh, frozen, or canned. These are added near the end of cooking to maintain their vibrant color and texture.
The Signature Garnish
- Celery Salt: This is an absolute must-have for serving Pennsylvania Dutch Chicken Pot Pie. A generous sprinkle of celery salt on top elevates the flavor profile, adding a distinctive, savory, and slightly salty finish that is characteristic of the dish.
- Fresh Parsley: Chopped fresh parsley not only adds a burst of vibrant green color but also a fresh, herbaceous note that brightens the entire dish.
For a complete list of ingredients and precise quantities, please refer to the detailed recipe card below.
Customizing Your Pot Pie: Substitutions & Variations
While the traditional Pennsylvania Dutch Chicken Pot Pie is a masterpiece in itself, there’s always room for personal touches and adaptations based on what you have on hand or your dietary preferences.
- Chicken Choices: Feel free to make the broth with any type of chicken you prefer. While bone-in options like leg quarters will always yield the richest, most flavorful stock due to the fat and marrow, you can certainly use chicken breasts or thighs (bone-in or boneless). Just note that boneless cuts might result in a slightly less robust broth, but the tender meat will still be delicious.
- Broth Shortcuts: If time is of the essence and making your own stock from scratch isn’t feasible, don’t fret! You can absolutely use store-bought chicken broth or stock. To enhance its flavor and bring it closer to a homemade taste, I highly recommend simmering it with a few fresh herb sprigs (thyme, rosemary, parsley) and a bay leaf for about 20-30 minutes before proceeding with the recipe.
- Vegetable Medley: The beauty of a stew lies in its versatility. While traditional versions often focused solely on potatoes and onions, feel free to get creative with your vegetable additions. Bell peppers, corn, green beans, or even diced sweet potatoes could make wonderful additions, adding more color, nutrients, and texture. Just be mindful of cooking times for different vegetables.
- Noodle Making Alternatives: If you don’t own a stand mixer or simply prefer a more hands-on approach, the pot pie dough can easily be made in a large bowl. Use a wooden spoon to initially mix the ingredients, then switch to using your hands to bring the dough together and knead it until it’s stiff and cohesive. This method connects you even more to the traditional process!
- Spice it Up (or Down): While celery salt is the iconic finishing touch, feel free to adjust other seasonings to your palate. A pinch of black pepper, a touch of paprika, or even a dash of dried sage can be incorporated into the broth or noodles for subtle variations.
Step-by-Step Guide: Crafting Your Pennsylvania Dutch Chicken Pot Pie
Creating this authentic Pennsylvania Dutch Chicken Pot Pie is a rewarding culinary journey. Follow these detailed steps to achieve a dish bursting with traditional flavor and comforting warmth.
Part 1: Building the Rich Chicken Stock
Step One: Prepare the chicken by cutting a small slit between the leg and thigh of each chicken leg quarter. Place the chicken into a large stockpot. Add enough cold water to fully cover the chicken, typically about 10 cups, adding more if necessary.
Step Two: To the pot with the chicken, add the chopped carrots, celery stalks, quartered yellow onion, fresh thyme sprigs, fresh rosemary sprigs, parsley stems, bay leaves, and whole peppercorns. Bring this mixture to a rapid boil over high heat, then immediately reduce the heat to a medium-low simmer. As the stock simmers, use a spoon to diligently skim off any foam or impurities that rise to the surface. Discard these impurities to ensure a clear and clean stock.
Step Three: Continue simmering the stock gently for approximately two hours. During this time, the chicken will become incredibly tender, practically falling off the bones, and the flavors will fully infuse into the broth. Throughout the simmering process, ensure the chicken remains covered by the water, adding more hot water if needed, and bringing it back to a low simmer each time. After two hours, carefully remove the cooked chicken and vegetables from the pot. Strain the liquid through a colander into another large, clean stockpot, separating the rich broth from the spent vegetables. Discard the strained vegetables.
Step Four: Allow the cooked chicken to cool sufficiently until it’s comfortable enough to handle. Once cooled, carefully remove the meat from the bones, discarding any skin, fat, and bones. Pull or shred the chicken meat into bite-sized pieces, roughly 1-2 inches in size, and set aside. Return the strained chicken stock to low heat on the stove, stirring in about ½ tablespoon of kosher salt. Taste the stock and adjust the seasoning with more salt if desired; remember, the noodles and vegetables will absorb some of the seasoning.
Part 2: Preparing the Signature Pot Pie Noodles
Step Five: Lightly flour a large sheet pan and set it aside; this will be for your prepared noodles. In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if kneading by hand), combine the all-purpose flour, kosher salt, and large eggs. Mix on low speed until a shaggy, crumbly dough begins to form. Gradually drizzle in about â…” cup of the whole milk with the mixer running. Continue mixing until a stiff dough forms, adding an additional tablespoon of milk at a time if there are still many dry spots or the dough is too crumbly to come together.
Step Six: Transfer the prepared dough to a lightly floured surface. Lightly sprinkle more flour over the top of the dough and onto your rolling pin to prevent sticking. Roll out the dough evenly to a thickness of approximately â…› inch. Try to maintain a roughly rectangular shape for easier cutting.
Step Seven: Using a sharp knife or a pizza cutter, cut the rolled-out dough into squares, each measuring about 1 to 2 inches. Consistency in size helps them cook evenly.
Step Eight: Transfer the cut square noodles to the floured sheet pan you prepared earlier. Arrange them in a single layer if possible. If you need to stack them, sprinkle more flour between layers to prevent them from sticking together. Cover the noodles lightly with a sheet of plastic wrap and allow them to rest while you prepare the vegetables.
Part 3: Final Assembly & Simmering to Perfection
Step Nine: Bring the seasoned chicken stock back to a low boil over medium-high heat. Peel and chop the potatoes, yellow onion, garlic, carrots, and celery for the pot pie filling. Add these chopped vegetables (reserving the peas for later) to the hot stock and boil for 10 minutes, or until they begin to soften. Then, add the homemade pot pie squares to the pot, gently stirring to ensure they don’t stick together. Continue to cook for another 8 minutes, allowing the noodles to cook through and absorb some of the flavorful broth.
Step Ten: Finally, add the reserved shredded chicken meat and the peas to the pot pie. Bring it back to a gentle simmer and cook for an additional 5 minutes, just long enough to heat the chicken through and cook the peas. The pot pie should have thickened slightly; it should be richer than a soup but not as thick as a traditional stew. Serve immediately.
Ladle the steaming Pennsylvania Dutch Chicken Pot Pie into individual bowls. Garnish generously with fresh chopped parsley and a sprinkle of celery salt, which adds that authentic, zesty finish. This comforting dish is perfectly complemented by a slice of warm, crusty bread, ideal for soaking up every last drop of the savory broth.
Expert Tips for the Perfect Pot Pie
- Maintain Liquid Levels for Stock: During the initial stock-making process, it’s crucial to keep the chicken fully submerged in water. If the water level drops significantly due to evaporation, add more cold water as necessary to ensure maximum flavor extraction and a consistently rich broth. Remember to bring it back to a gentle simmer after each addition.
- Optimal Noodle Thickness: The thickness of your homemade noodles significantly impacts the final texture of the pot pie. Aim for a thickness of approximately â…› inch. Rolling them too thin will make the dish resemble a standard chicken noodle soup, losing its characteristic heartiness. Conversely, rolling them too thick will result in dense, cumbersome noodles that are less enjoyable to eat.
- Understanding Consistency: Be aware that the homemade noodles will absorb a considerable amount of liquid as they cook, and they will also naturally thicken the pot pie. The ideal consistency should be thicker than a typical soup but thinner than a heavy stew. It’s important to note that the pot pie will continue to thicken further as it cools, so don’t be alarmed if it seems a little looser when piping hot.
- Avoid Overcrowding the Pot: When adding the noodles, do so in small batches if your pot is very full. Overcrowding can lower the temperature of the broth too much and cause the noodles to stick together. Gentle stirring after each addition is also key.
- Resting the Dough: While not strictly mandatory, allowing your noodle dough to rest for 15-30 minutes after mixing can make it easier to roll out and prevent it from shrinking back. This results in smoother, more uniform noodles.
Frequently Asked Questions (FAQs)
Yes, this dish freezes beautifully! Once completely cooled, transfer the pot pie into airtight, freezer-safe containers. It can be stored in the freezer for up to six months. For best results, thaw completely in the refrigerator before reheating.
While making your own stock from scratch, as detailed in this recipe, will undoubtedly yield the most authentic and flavorful results, it’s not strictly necessary. You can certainly use high-quality store-bought chicken stock or broth. To elevate its taste and infuse it with more depth, I recommend simmering the store-bought stock with fresh herbs (such as thyme, rosemary, and parsley stems) and a bay leaf for at least 20-30 minutes before adding the vegetables and noodles. This step helps to create a more robust flavor profile.
The primary difference lies in the “pie” component. What many consider “regular” chicken pot pie typically features a creamy chicken and vegetable filling baked under a flaky pastry crust (or sometimes with a top and bottom crust). The Pennsylvania Dutch version, however, is a stew-like dish cooked entirely in a pot, distinguished by its unique, thick, homemade square noodles. It’s often referred to as “slippery noodle pot pie” due to the texture of these noodles. It’s a comforting, hearty stew rather than a baked savory pie.
Absolutely! While chicken is traditional, you can adapt this recipe with other meats. Leftover cooked turkey is an excellent substitute, especially after holidays. Some variations also exist with pork or beef, though these would yield a different flavor profile than the classic chicken. Ensure the meat is cooked and shredded or diced before adding it to the simmering pot pie.
The ideal consistency of Pennsylvania Dutch Chicken Pot Pie is richer and thicker than a standard soup but still looser than a heavy, gravy-like stew. The homemade noodles play a crucial role in thickening the broth as they absorb liquid and release starch. It will thicken further as it cools. If it seems too thick upon reheating, you can always add a splash of water or broth to loosen it to your desired consistency.
Storage & Reheating Guidelines
Proper storage and reheating are key to enjoying your Pennsylvania Dutch Chicken Pot Pie long after it’s freshly made. Its flavors deepen over time, making it excellent for leftovers.
To store, allow the pot pie to cool completely to room temperature. Transfer it into a sealed, airtight container and refrigerate for up to one week. When you’re ready to enjoy it again, reheat the pot pie on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. Alternatively, you can reheat individual portions in the microwave until hot. It’s important to note that the homemade noodles will continue to absorb liquid as they sit, so the pot pie may become thicker in the fridge. You might need to add a touch more water or chicken broth when reheating to achieve your preferred consistency.
For longer storage, this chicken pot pie is wonderfully freezer-friendly. Once it has cooled completely, divide it into freezer-safe containers or heavy-duty freezer bags. Freeze for up to six months. To reheat from frozen, it’s best to allow the pot pie to thaw completely in the refrigerator overnight. Once thawed, follow the same reheating methods as for refrigerated leftovers, adding extra liquid if needed to reach the desired consistency. Avoid refreezing thawed pot pie.
More Hearty Comfort Food Recipes You’ll Love
If you enjoyed the comforting embrace of this Pennsylvania Dutch Chicken Pot Pie, you’re sure to love these other savory, soul-satisfying recipes:
- Mushroom, Caramelized Onion and Potato Tart
- Flaky Ham and Cheese Puff Pastry
- Smoked Salmon and Spinach Quiche
- Homemade Pepperoni Bread
Tools & Equipment for Success
Having the right tools can make your cooking experience much smoother. For this Pennsylvania Dutch Chicken Pot Pie, these are some helpful items:
- Large Stock Pot (two are very helpful for stock straining)
- Stand Mixer (optional, but convenient for dough)
- Rolling Pin
- Sharp Knife or Pizza Cutter
- Sheet Pan
- Colander (for straining stock)
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📖 Recipe
Pennsylvania Dutch Chicken Pot Pie
By Callan Wenner
This Pennsylvania Dutch Chicken Pot Pie is a homey and delicious stew made with chicken, vegetables, chicken broth, and chewy homemade pot pie noodles. Classic comfort food from Pennsylvania Dutch country, this version is known around the state and is unlike the more widely-known pie crust version.
Rating: 5 out of 5 stars (based on 6 votes)
Print Recipe
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Course: Main Course, Side Dish, Soup
Cuisine: American
Servings: 12
Calories: 293 kcal
Equipment
- Large stock pot (two are helpful)
- Stand mixer (optional)
- Rolling Pin
- Sharp knife or pizza cutter
- Sheet pan
Ingredients
Homemade Chicken Stock
- 4 chicken leg quarters
- 10 cups water (80 fl oz)
- 3 carrots, cut in 2-inch pieces
- 3 stalks celery, cut in 2-inch pieces (with leaves are best)
- 1 large yellow onion, quartered (with skins on)
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 6 stems fresh parsley
- 2 dried bay leaves
- 8 whole peppercorns
Pot Pie Noodles
- 3 cups all-purpose flour (360g)
- 1 teaspoon kosher salt
- 2 large eggs
- ¾ cup whole milk (6 fl oz, only ⅔ cup may get used)
Pot Pie Vegetables
- ½ tablespoon kosher salt (can add more to taste)
- 2 russet potatoes, peeled, halved, and sliced ¼” thick
- 1 yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced (without leaves)
- ½ cup peas (fresh, frozen, or canned)
- fresh parsley, chopped, for garnish
- celery salt, for topping
Instructions
- Cut a slit in between the leg and thigh on the leg quarters, then layer them into a large stock pot. Add 10 cups of water, adding more if needed so the water is fully covering the chicken.
- Add the carrots, celery, onion, thyme, rosemary, parsley bay leaves, and peppercorns and bring the mixture to a boil, then reduce it to a low simmer.
- Cook for about 2 hours until the meat is tender and falling off the bones. Skim any foam or chicken impurities off of the top with a spoon and discard during this time. Add water as needed to just keep the chicken covered, bringing it back to a low simmer each time.
- Remove the chicken and place them on a sheet pan to cool. Add a colander to another large pot and strain the liquid to separate the stock from the vegetables. Discard the vegetables once cool.
- Add the strained stock back onto the heat, keeping it on low, and stir in the salt. Taste the stock and add more salt, if desired.
- Lightly flour a large sheet pan and set aside.
- Add the flour, salt and eggs to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until a shaggy dough forms.
- Drizzle in â…” cup of the milk with the mixer running until it forms together. Drizzle in a bit more liquid if the mixture looks dry and crumbly.
- Transfer the dough to a lightly floured surface and sprinkle flour onto the top of the dough and your rolling pin.
- Roll out the dough to â…›” thick, keeping it roughly in a rectangle if you can.
- Use a sharp knife or pizza cutter to cut the dough into 1-2″ squares, then transfer the dough to the floured sheet pan. Do one layer (try not to let them overlap too much), sprinkle with more flour, then add the remaining noodles on top. Cover with a sheet of plastic wrap to rest.
- Bring the stock to a low boil. Peel and chop the vegetables, then add the vegetables (except the peas) to the stock and cook for 10 minutes.
- Pick the cooled chicken off the bone, discarding the fat and bones. Pull the pieces into 1-2″ chunks. Set aside.
- Add the noodles by the handful and give the pot pie a stir. Boil the noodles for 8 minutes, then add the chicken and peas and simmer for another 5 minutes.
- Spoon the chicken pot pie into bowls and top with fresh topped parsley and celery salt. A piece of crusty, buttered bread is also great alongside the dish.
Notes
If using store-bought stock, add the stock to a pot and add the chicken, as well as the fresh herbs and bay leaves. Keep it at a steady simmer until the meat becomes very tender, skimming the foam from the top with a spoon, then remove the chicken. Allow it to cool, then pick the meat off. Add about 1 cup of water and bring the liquid back to a boil, and continue with the recipe as written.
Store the pot pie in sealed containers for one week. Note that the noodles will continue to absorb liquid, so you may need to add a touch of stock or water upon reheating if you like it looser.
Reheat the pot pie in a pot on medium-low heat until hot, or in a microwave until hot.
Nutritional Information
Calories: 293kcal | Carbohydrates: 37g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 80mg | Sodium: 772mg | Potassium: 461mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5817IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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