Pennsylvania Dutch Chicken Pot Pie
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5 from 5 votes

Pennsylvania Dutch Chicken Pot Pie

Traditional PA Dutch chicken pot pie. Homemade comfort food recipe. One pot old fashioned dinner with homemade noodles. Amish style cooking at home.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main
Cuisine: American
Servings: 6 -8
Author: Melanie - Gather for Bread


  • 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


  • 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.