Pennsylvania Dutch Chicken Pot Pie

Pennsylvania Dutch Chicken Pot Pie is a classic dish that has been passed down through generations of families in the Pennsylvania Dutch region. This savory dish is not to be confused with the traditional American pot pie, as it is quite different in both taste and preparation.

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The dish consists of tender pieces of chicken, vegetables, and homemade noodles cooked in a rich and flavorful broth. What sets it apart from other pot pies is the use of a crispy and crumbly pastry crust, which is often referred to as “slippery noodles”. The crust is made from a simple mixture of flour, eggs, and milk, and is rolled out thinly before being cut into small squares and added to the simmering broth.

Pennsylvania Dutch Chicken Pot Pie is a beloved comfort food that is perfect for a cozy family dinner or a cold winter’s day. It’s also a great way to use up leftover chicken or vegetables, as the recipe is incredibly versatile and forgiving.

In this blog post, we’ll be sharing our favorite recipe for you to try at home. So, grab a pen and paper and get ready to take some notes, because this is a recipe you won’t want to miss!

How to Make Pennsylvania Dutch Chicken Pot Pie

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 TO MAKE PENNSYLVANIA DUTCH CHICKEN POT PIE

Large stock pot two is helpful
Stand mixer optional
Rolling Pin
Sharp knife or pizza cutter
Sheet pan

INGREDIENTS OF PENNSYLVANIA DUTCH CHICKEN POT PIE

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 of celery sliced (without leaves)
½ cup peas fresh, frozen, or canned
fresh parsley chopped, for garnish
celery salt for topping

INSTRUCTION FOR MAKING PENNSYLVANIA DUTCH CHICKEN POT PIE

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. (4 chicken leg quarters,10 cups water)
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. (3 carrots,3 stalks celery,1 large yellow onion,4 sprigs fresh thyme,2 sprigs fresh rosemary,6 stems fresh parsley,2 dried bay leaves,8 whole peppercorns)
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.
½ tablespoon kosher salt

Pot Pie Noodles

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. (3 cups all-purpose flour,1 teaspoon kosher salt,2 large eggs)
Drizzle in ⅔ 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. (¾ cup whole milk)
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 ⅛” 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.

Vegetables, Chicken, and Assembly

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.
2 russet potatoes,1 yellow onion,3 carrots,3 stalks celery,2 cloves garlic
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.
½ cup peas
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.
fresh parsley, celery salt

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE’S 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.