Pennsylvania Dutch Chicken Pot Pie – Traditional PA Dutch chicken pot pie. Recipe is homemade comfort food. One pot old fashioned dinner with homemade noodles. Amish style cooking at home.
This recipe for Pennsylvania Dutch chicken pot is one of our all-time favorite meals. Traditional comfort food that you just can’t seem to get anywhere but the right in your own kitchen.
So I’ve come to realize there are two main types of Chicken Pot Pie. The ‘pie’ kind or the ‘pot’ kind.
I grew up always eating the ‘pie’ kind. Mom would bake it up in the oven with a traditional pie crust. And always a homemade crust so really good stuff.
Then I met my hubby. His family introduced me to the ‘pot’ style. Passed down from his grandmother to his mother and then on to the next generation. After enjoying this delicious new way to eat pot pie. I sort of never looked back. Occasionally I think about the ‘pie’ style but this kind is just so comforting to me.
I love how the homemade noodles taste in this dish. I love how it exudes flavor. It also happens to be one of my top 10 favorite meals of all time.
If I were to die in the next 10 days. This would definitely be on the menu. Hubby agrees too. He would easily eat this once a week if I took the time to prepare it that often.
Unfortunately for him, I don’t. It’s more of a fall and winter comfort meal for me. I just made it again last week and feel head over heels in love again. Grab a spoon. Let’s dig right in.
I put together this little tutorial in hopes of helping you if you’ve never made dough squares before. It requires a bit of time but it’s worth the effort. I still have never purchased pot pie squares because the homemade are just too good!
I wish so desperately that I could make pots upon pots of this Pennsylvania Dutch chicken pot pie and share it with all of you so you can taste how delicious it is. Hope you give it a try!
Til we meet and eat again,
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I recommend these to make this recipe well:
Pennsylvania Dutch Chicken Pot Pie
Ingredients
- 1 whole chicken about 5 lbs
- 1 bay leaf
- 4 stalks celery chopped
- 4 medium carrots chopped
- 1 medium onion finely chopped
- 1 -2 tablespoons fresh parsley or 1-2 teaspoons dried parsley
Pot Pie Dough:
- 2 cups flour + extra for rolling out
- 1 egg + 2 egg yolks
- 1/4 teaspoon salt
- 5-6 Tablespoons milk
Instructions
- Remove anything inside the chicken. Rinse the chicken. Place chicken in a dutch oven or stock pot. Cover with water. Add a bay leaf and 1 teaspoon parsley. Bring to a boil. Cover and reduce heat to low-medium. Simmer for about 1 hour or until thoroughly cooked.
- Turn off the heat. Remove chicken from broth. Allow chicken to cool. Meanwhile, strain broth.
- Once cool. Remove chicken from bones. You'll need about 4 cups. Reserve the rest for another use.
For pot pie squares:
- In a food processor add flour, egg, egg yolks and salt. With processor on add 5 Tablespoons milk through the chute. The dough should come together easily and form into a ball. If it's too dry add an additional tablespoon of milk. If it's too dry add flour a tablespoon a time until dough forms easily into a ball. (You can also use a stand mixer or mix by hand. I just find the food processor to be the easiest for this.)
- On a floured surface flatten dough into a circle. With a pastry rollerr using flour as necessary to keep from sticking. Roll out to about 1/8 inch thickness.
- Using a pizza cutter cut into approx 2-inch squares. If there's extra dough on the edges roll into a ball and repeat.
- Place squares on floured baking sheet. You can pile on top of each other just make sure there's plenty of flour to keep them from sticking.
For Pot Pie:
- Heat chicken broth in a Dutch oven and add carrots and celery. Cook until softened, about 15-20 minutes. Turn up the heat, bring to a boil. Drop dough squares one at a time into the pot, stirring frequently. If you drop a bunch in together they will stick together in a clump.
- Maintain a very gentle boil, cook the dough for 4-6 minutes. Add the reserved chicken and chopped fresh parsley. Stir and season with salt and pepper to taste. Cook until hot. Serve.
You may also enjoy:
Homemade Chicken Orzo Soup
Chicken Corn Soup with Rivels
Chicken and Buttermilk Dumplings
This looks so delicious 🙂
Thanks Jessica!
I tried making this last night, and the noodles were really tough. Any ideas how to fix this?
Louise, it sounds like they just need to cook longer. 5-10 extra minutes should do it. With the homemade dough, the timing ultimately depends on how thick your noodles are. So if they’re really thin versus thicker the time will vary. I could add that to the notes section for others for the future.
If you have leftovers even now, just bring it back to a low boil on the stove and they should soften. Be careful and keep an eye on though so nothing sticks to the bottom and burns.
Have a great day!
Melanie, this looks amazing! I’ve only ever know the “pie” style, but I can easily see how this “pot” style is the winner. Those dough squares and everything else scream ultimate comfort food to me. Yum!
Glad I could introduce you to the ‘pot’ style. I hope you’re brave enough to try it some day. 🙂
I’m from Lancaster County and I don’t think the Amish or Mennonites would ever use a bay leaf or parsley in their chicken soup. However, the pot pie is spot on.
Thanks for your input Jean. This recipe was passed down to me from my husband’s family who live in Central PA. I’m not sure how the ‘Amish’ make this recipe but many are looking for a good recipe online and this is a great one!
I am originally from central PA and make pot pie all the time. No seasonings besides salt and pepper in the chicken. After picking the chicken off the bones and returning it to the broth, I add a few potatoes sliced thickly. Bring to a simmer, and add the dough squares. Mine are made like pie, hence the name “pot pie”. It is very similar to pie crust….flour, salt, baking powder, shortening and cold water. No eggs which I think makes it more like pasta noodles. Just another way of making what is my favorite dish also. Live in Texas now and everyone here loves my “chicken and dumplings”….which is what I have to call it so they know what we are having for dinner! lol
Great story Janet! I’ll always love the PA Dutch way. 🙂 Potatoes are a great addition. Sometimes I use them, sometimes I don’t.
My grandmother made this when I was growing up – I don’t remember a bay leaf going in, but she always included plenty of parsley. Just saying.
Chicken pot pie is one of my husband (and ok my) favorites too. We always do a double crust (b/c more crust = better, right?) but I think your version looks so good too!
More crust definitely equals better! Who doesn’t love crust? 🙂
Oh this looks so amazing Melanie! What a perfect dinner for a cold night – yummy!
Thanks Trish!
Chicken pot pie is a favorite of mine too! I love how you made the pot pie squares. I am definitely going to have to try this recipe. Have a great weekend, Melanie!
Thanks Ashley. Hope you give it a whirl!
I’d never seen this version of chicken pot pie before, but boy do it looks awesome and super comforting! Homemade noodles must make the dish even more enticing! I really need to have this for dinner soon.
Have a fantastic weekend : )
Thanks Consuleo! You have a great weekend too.
Those little homemade dough squares look amazing. I’ve never had that type of chicken pot pie before. Will have to try it!
This looks like the ultimate comfort food! We love chicken pot pie and I can’t wait to give this version a try! Pinned and making very soon! 🙂
Awesome. Hope you enjoy it!
Oh my goodness – this looks so good. I love your chicken pot pie version. Can’t wait to give it a try! So smart!!
Thanks Kathi! Let me know what you think!
Hmmm learn something new every day! I’ve only ever seen and experienced the pie kind as well. This pot kind looks very interesting!
Can I come over for dinner?
Oh yum! This looks super! Everyone here likes chicken and dumplings I bet they would like this too!
Love this pot version of a classic! Love the homemade noodles! Melanie – I so see why this is one of yours and your hubby’s fav dishes! Now if only I could dive into that bowl through the screen!
Thanks Shashi! Would love to be able to share it with everyone. 🙂
I’ve always been a “pie” kind of pot pie eater, but I’ve definitely seen this kind of pot pie too and always wondered about it. As a matter of fact, I just saw something very similar on a cooking show, only they called it chicken and dumplings and the host of the show was DYING over how great it was! Now I’ve really got to try it!
I hope you decide to Allie! I don’t think you’ll regret it at all. 🙂
Great tutorial on this recipe Melanie! THis looks like a delicious comforting meal 🙂
Thanks Aimee! It’s definitely my comfort food at it’s finest.
I loved this when you made it for me!
Hmmm…when’s your birthday….? 🙂
My grandma (and now I) always made this, but with beef roast and brown gravy. I never even knew there was a pie style until I moved away from the Pittsburgh area. But yes, if you get the time, make a roast and cut into chunks, and some good brown gravy, boil your homemade noodles, and mix. Omg I now have to make this soon, even though it’s 90 degrees.
Ooh that sounds so good too. I’ve never made it with beef. This is definitely a favorite of ours. Hope you get a chance to try it!Thanks for stopping by. 🙂
Ham is also a great pot pie!! The pot kind. Actually I think it is my favorite. I also use potatoes to soak up the grease from the meat. Flavor in the potato is so yummy!
I’ve still never tried ham in a pot pie. Definitely need to make that happen when the cooler weather rolls around. Sounds fabulous too!
I just looked up this recipe that belonged to my Great Grandmother VanGiesen Wuerth today! I opened up your site and there was what she made. It was always very very special and absolutely delicious. I will have to make it…soon!
How cool Carol! I love how food brings out such fond memories of people we love. Hope you can make it soon. 🙂 So glad you stopped by today!
So glad to rediscover this recipe, thanks! My grandmother was from a farm in Duncannon, PA and cooked « Pennsylvania Dutch. « in the 1920’s-60’s. Our German grandfather taught us to put ketchup on the noodles, lol!
That is so cool. Duncannon isn’t too far away from me. So glad you stopped by.
Hope you’ll come back often. Enjoy!
FYI – your written instructions don’t say what to do with the onion. Luckily your video showed it going into the pot before the noodles, so I hope that’s where it all goes.
I am so excited to find this recipe- my grandmother used to make this and I always wondered why she called it pot pie. now I know it’s an old Penn Dutch recipe. she lived in the bethlehem- Allentown area. can’t wait to try this – thanks!
Thank you for the recipe. I live in Arizona now, but I grew up in Carlisle, Pennsylvania. This brings back so many tasty memories. I have always used bay leaf as well when I would make chicken pot pie. I also cook the bones down for hours to extract the collagen. Your chicken corn soup recipe is very simular to mine as well.
My sister used to make this dish for special occasions. Im not a soup eater at all, but this it’s not soup!!! It it’s the most delicious meal. I would request it for my birthday. It it’s indescribably good. Though I always got the impression she had to spend a whole day preparing it!! I’m going to try my hand at it. Thanks