PA Dutch Chicken Pot Pie
intro
Hearty, crust-free Pennsylvania Dutch stew with tender simmered chicken, root vegetables, and chewy homemade square noodles, made for cozy shared family meals.
Ingredients
Steps
Simmer the chicken base
Place 900 grams bone-in skin-on chicken thighs, 1.9 liters chicken broth, diced yellow onion, and 1 teaspoon (6g) kosher salt in a large 7-liter enameled Dutch oven over medium-high heat. Bring to a rolling boil, then reduce heat to medium-low to maintain a gentle simmer, cover, and cook for 30 minutes until chicken is tender and pulls easily from the bone.
Mix pot pie noodle dough
While chicken cooks, prepare the noodle dough: whisk 360 grams all-purpose flour and remaining 1 teaspoon (6g) kosher salt in a large mixing bowl. Make a well in the center of the flour, add 1 whole large egg and 60 ml whole milk, then stir with a wooden spoon until a shaggy, stiff dough forms. Knead for 3 minutes on a lightly floured surface until smooth, then wrap in plastic wrap and rest for 15 minutes at room temperature.
Prep cooked chicken
After 30 minutes of simmering, use metal tongs to transfer cooked chicken thighs to a clean cutting board. Let cool for 10 minutes until safe to handle, then remove and discard skin and bones, shredding the chicken into 2.5cm (1-inch) bite-sized pieces. Set shredded chicken aside, leaving the broth and onion mixture in the Dutch oven over low heat.
Roll and cut noodles
Unwrap the rested dough, roll it out on a lightly floured surface to an even 3mm (1/8-inch) thick sheet. Use a sharp knife or pizza cutter to cut the dough into 2.5cm (1-inch) square noodles, tossing the cut squares lightly in a small pinch of flour to prevent them from sticking together.
Cook vegetables and noodles
Increase heat under the Dutch oven to medium to bring the broth back to a steady simmer. Add sliced carrots, sliced celery, and cubed Yukon gold potatoes, cook uncovered for 10 minutes until vegetables are just starting to soften. Drop the cut noodle squares into the simmering broth one by one to prevent sticking, stir gently, and cook for 12 minutes until noodles are tender and chewy with no raw flour taste remaining.
Finish and serve stew
Stir the shredded chicken, 28 grams unsalted butter, 1 teaspoon ground black pepper, and 1 tablespoon dried parsley flakes into the pot. Simmer for 3 more minutes over low heat until butter is fully melted and chicken is heated through, then taste and adjust salt if needed before serving hot in shallow bowls.
Tips
2.Use bone-in, skin-on chicken thighs instead of lean chicken breast for this recipe; dark meat stays juicy during long simmering and adds rich, savory depth to the broth that lean breast cannot match.
3.Roll noodle dough to an even 1/8-inch thickness: noodles rolled too thick will remain raw and doughy in the center, while noodles rolled too thin will dissolve into the broth during cooking.
OMG this tastes EXACTLY like my grandma’s pot pie she used to make every Sunday after church! I was so worried I’d never get the slippery noodle texture right after she passed, but this recipe nailed it. My whole family cleaned their plates, even my picky 7 year old who turns his nose up at everything. Served it with a side of apple butter just like we always did, 10/10 no notes.
Made this for our neighborhood potluck last weekend and people were coming back for thirds! I did add a little extra thyme and used homemade chicken stock from the leftover rotisserie I had in the fridge, and it turned out chef’s kiss. Only thing I will say is make sure you roll those noodles thin enough, mine were a little doughy the first batch because I rushed it.
Great meal prep recipe! I made a big batch on Sunday and portioned it out for lunches all week, it reheats so much better than I thought it would. The noodles don’t get mushy at all if you undercook them just a tiny bit before storing, pro tip. Will be making this all fall and winter for sure.
Okay full transparency I burn toast 50% of the time, and this was only medium difficulty? I was shocked I pulled it off! Followed the instructions step by step, didn’t cut any corners, and my roommate said it’s the best thing I’ve ever made. Game changer, I actually feel like I can cook now lmao.
Wait a second, this isn’t the pot pie I grew up with! Where’s the flaky crust?! I was confused at first when I saw the noodles, but my husband is from PA and begged me to make this, so I gave it a shot. Y’all, I am a convert. This is so hearty and cozy, way easier than making a crust too if I’m being honest.
Made this for my kid’s soccer team dinner after practice last night, and every single kid asked for seconds! I was worried the flavors might be too bland for the picky eaters, but nope, they all devoured it. Even the coach asked for the recipe, that’s the highest compliment if you ask me.
Made this in my Dutch oven over the campfire last weekend on our fall camping trip, and it was the perfect cold weather meal! I pre-chopped all the veggies and mixed up the noodle dough at home before we left, so it was super easy to throw together at the campsite. 10/10, will be a camping staple from now on.
I swapped the all purpose flour for a 1:1 gluten free baking blend to make this for my sister who has Celiac, and it worked perfectly! The noodles had the exact same chewy, slippery texture as regular, no weird gritty aftertaste at all. So happy we don’t have to miss out on this comfort food anymore.
I’ve been making PA Dutch pot pie for over 40 years, and I have to say this recipe is dead on. A lot of modern recipes cut corners with store bought noodles or way too much pepper, but this one gets the ratios exactly right. Tastes just like the dinners they used to serve at the firehouse fundraisers when I was a kid.
Quick question—can I make the noodle dough the night before and keep it in the fridge? Weeknights are chaotic with two kids under 5, so I try to do as much prep as possible the night before to make dinner come together faster. This looks so good I don’t want to mess it up!
SO good! I added a handful of chopped parsley at the end for a little color and a squeeze of fresh lemon juice to brighten up the broth, and it was *chef’s kiss*. The cook time was exactly as listed too, which I appreciate because so many recipes lie about how long they actually take. Medium difficulty felt totally fair, nothing too complicated as long as you don’t rush the noodles.