pennsylvania dutch chicken pot pie recipe

Written BySheba G Updated On
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The Best pennsylvania dutch chicken pot pie recipe

When the weather turns cold, there is nothing better than a warm, hearty meal that fills the whole house with a comforting smell. This Pennsylvania Dutch chicken pot pie is one of my family’s absolute favorites. It is not a pie in the traditional sense with a flaky crust, but rather a thick, rich stew with wide, flat noodles that are called pot pie squares. The broth is silky and savory, and the chicken is always so tender. My kids get excited when they see me pulling out the big pot because they know what is coming. It is a meal that brings everyone to the table, and it is perfect for a busy weeknight or a lazy Sunday supper. I love that it uses simple, everyday ingredients and feels like a hug in a bowl. It is also a great way to get some extra vegetables into the family, with carrots and celery adding color and nutrients. This is a recipe that has been passed down and it always works, no fuss, just good food.

Pennsylvania Dutch Chicken Pot Pie

4.9 from 592 votes

This is a traditional Pennsylvania Dutch chicken pot pie, which is more of a hearty stew with thick, homemade noodles. It is a comforting one pot meal with tender chicken, a flavorful broth, and simple vegetables.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Broth and Chicken

1 whole chicken (about 4 lbs)
8 cups water
2 carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, quartered
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves

For the Pot Pie Squares (Noodles)

2 cups all purpose flour
1 teaspoon salt
1 large egg, beaten
1/2 cup cold water, or as needed

For Finishing

2 tablespoons butter
2 tablespoons all purpose flour
1 cup heavy cream or whole milk
2 carrots, peeled and diced
2 celery stalks, diced
1 cup frozen peas
Salt and pepper to taste

👨‍🍳Directions

1Place the whole chicken in a large stockpot. Add 8 cups of water, the chopped carrots, celery, quartered onion, 2 teaspoons salt, 1 teaspoon pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, until the chicken is cooked through and tender.
2While the chicken cooks, make the pot pie squares. In a mixing bowl, combine 2 cups of flour and 1 teaspoon salt. Add the beaten egg and cold water, mixing until a stiff dough forms. Knead the dough on a floured surface for a few minutes until smooth. Cover and let it rest for 15 minutes.
3Remove the cooked chicken from the pot and set it aside to cool slightly. Strain the broth through a fine mesh sieve into a clean bowl, discarding the vegetables and bay leaves. Reserve the broth.
4Once the chicken is cool enough to handle, remove the skin and bones. Shred or chop the meat into bite sized pieces. Set aside.
5On a floured surface, roll out the dough to about 1/8 inch thickness. Using a sharp knife or pizza cutter, cut the dough into 2 inch squares. Set the squares aside on a floured baking sheet.
6In the same large pot, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute to make a roux. Slowly whisk in the reserved broth and the heavy cream. Bring to a simmer, stirring constantly, until the broth thickens slightly.
7Add the diced carrots and celery to the pot. Simmer for 5 minutes. Then, gently drop the pot pie squares into the simmering broth, one at a time. Stir gently, and cook for 10 to 12 minutes, until the noodles are tender and cooked through.
8Stir in the shredded chicken and the frozen peas. Cook for another 2 to 3 minutes until the peas are heated through. Taste and adjust seasoning with salt and pepper. Serve hot.

🔧Equipment

Large stockpot or Dutch oven
Mixing bowl
Rolling pin
Sharp knife or pizza cutter
Measuring cups and spoons
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 30g

📝Notes

The broth can be made a day ahead for even more flavor. If you are short on time, you can use a rotisserie chicken and store bought chicken broth. The pot pie squares can also be made ahead and stored in the refrigerator for a day.

Watch Video Of How Pennsylvania Dutch Chicken Pot Pie Works

This Pennsylvania Dutch chicken pot pie is a true comfort food classic that never fails to satisfy. It is a complete meal in one pot, making it perfect for busy weeknights and also special enough for a Sunday dinner with the whole family. I hope this recipe becomes a favorite in your home, just like it is in mine.

❓ Frequently Asked Questions About Pennsylvania Dutch Chicken Pot Pie

1. Is this really a pot pie? I always thought pot pie had a crust.

Yes, this is a traditional Pennsylvania Dutch pot pie. In this region, pot pie refers to a stew with thick, homemade noodles, not a pie with a top and bottom crust. The noodles are often called pot pie squares and they are the star of the dish.

2. Can I use a rotisserie chicken to save time?

Absolutely. Using a rotisserie chicken is a great time saver. Just shred the meat and use store bought chicken broth instead of making your own. The flavor will still be excellent.

3. My dough is too sticky. What should I do?

If your dough is too sticky, add a little more flour, one tablespoon at a time, until it comes together into a smooth ball. The dough should be firm but not dry. If it is too dry, add a teaspoon of cold water.

4. Can I freeze this chicken pot pie?

Yes, this freezes well. Let the pot pie cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if it has thickened too much.

5. What other vegetables can I add?

You can add other root vegetables like diced potatoes or parsnips. Some people also add green beans. Just add them with the carrots and celery so they have time to cook through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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