Pennsylvania Dutch Pot Pie Noodles Recipe, Made Simply

Pennsylvania Dutch pot pie noodles are broad, homemade squares of egg dough simmered in savory chicken broth with tender chicken and potatoes. Unlike a baked pot pie, this regional Pennsylvania Dutch dish has no pastry crust; its versions vary by household, but the comforting broth-and-noodle combination is the point.

Ingredients

2½ lb (1.1 kg) bone-in, skin-on chicken thighs
8 cups (1.9 L) cold water
1 medium yellow onion, peeled and halved, about 1 cup (150 g)
2 celery stalks, cut into large pieces, about 1 cup (100 g)
2 bay leaves
1 tsp fine salt (6 g), plus more to taste
½ tsp freshly ground black pepper (1 g), plus more to taste
2 cups (250 g) all-purpose flour, plus up to 2 tbsp (16 g) for dusting
1 large egg (about 50 g, without shell)
⅓ cup (80 ml) whole milk, plus up to 1 tbsp (15 ml) if needed to bring the dough together
1½ lb (680 g) Yukon Gold or other waxy potatoes, peeled and cut into ¾-inch (2 cm) cubes
2 tbsp chopped fresh parsley (8 g), optional

Instructions

Start the chicken broth. Put the chicken thighs, water, onion, celery, bay leaves, salt, and pepper in a large heavy pot or Dutch oven. Bring to a gentle boil over medium-high heat, skimming off any foam. Lower the heat so the broth simmers steadily, partly cover, and cook for 40 minutes. Keep it at a simmer rather than a hard boil, which can make the broth cloudy and the chicken tougher.
Mix and rest the noodle dough. While the chicken simmers, whisk the egg and milk together in a bowl. Add the 2 cups flour and stir until a shaggy dough forms. Knead it briefly on a lightly floured surface, about 2 to 3 minutes, until smooth. If dry crumbs will not come together, add milk a teaspoon at a time; if it feels sticky, dust with a little of the measured extra flour. Cover and let the dough rest for 15 minutes so it rolls out more easily.
Roll and cut the noodles. Divide the rested dough in half. On a lightly floured surface, roll each half to about ⅛ inch (3 mm) thick. Cut the dough into roughly 1½-inch (4 cm) squares; they do not need to be perfectly uniform. Spread the squares on a clean tray or counter while you finish the broth. A light dusting of flour keeps them from sticking, but shake off excess flour before adding them to the pot so it does not make the broth pasty.
Check and shred the chicken. Lift the thighs onto a plate. Check the thickest part of each thigh with a food thermometer, avoiding the bone; poultry must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature. Let the chicken rest for about 10 minutes, then discard skin and bones and shred or chop the meat into bite-size pieces. Remove the onion, celery, and bay leaves from the broth with a slotted spoon. You can leave the celery in if you prefer a more rustic pot pie.
Cook the potatoes and noodles. Bring the broth back to a gentle boil and add the potatoes. Simmer for 8 minutes, then add the noodle squares a few at a time, stirring gently so they do not clump. Reduce the heat to maintain an active simmer and cook for 12 to 15 minutes, stirring occasionally, until the noodles are tender and the potatoes are easily pierced with a fork. The egg noodles cook through in the simmering broth; egg-containing mixtures should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
Finish and serve. Return the shredded chicken to the pot and simmer for 2 to 3 minutes, just until hot. Taste the broth and add salt or pepper as needed. Stir in the parsley, if using, and ladle into warm bowls. The broth should be savory and lightly thickened by the noodles, not as thick as gravy.

Tips

Keep the dough manageable. Flour absorbs liquid differently depending on the brand and how it is measured. Add the milk gradually and stop once the dough holds together; a firm, smooth dough is easier to roll and gives noodles that hold their shape in broth.
Cut noodles evenly. Similar-size squares finish cooking at about the same time. If some are thicker, give them a few extra minutes and check one before serving. Avoid adding a large pile all at once, since that makes the pieces more likely to stick together.
Adjust the broth at the end. Potatoes and noodles absorb liquid as they cook, and the dough contributes a little flour to the pot. If the broth becomes thicker than you like, stir in hot water or unsalted chicken broth a little at a time. Season after thinning, since added liquid dilutes the salt.
Use a practical chicken substitute if needed. Boneless thighs work, though their broth is less rich; check them early because they may cook faster. For a shortcut, use 3 cups (about 420 g) cooked shredded chicken and 8 cups (1.9 L) low-sodium chicken broth, then skip the chicken-simmering stage and begin by simmering the vegetables and broth.

Serving Suggestions

Serve the noodles hot as a complete, filling main course. A simple green salad, steamed green beans, or buttered peas add freshness without competing with the broth. For a traditional comfort-food-style plate, offer sliced bread or dinner rolls for soaking up the liquid. Set out black pepper and chopped parsley at the table so diners can season their own bowls.

If serving a group, keep the pot covered over very low heat and stir it gently from time to time; avoid leaving it simmering for a long stretch, because the noodles continue to soften and soak up broth. You can also bring extra hot broth to the table for anyone who prefers a soupier serving.

Variations

Make it with turkey. Replace the chicken with bone-in turkey thighs and follow the same thermometer check: poultry must reach 165°F (74°C). Turkey can have a stronger flavor, so taste the broth before adding extra salt.

Add carrots. For a slightly sweeter, more vegetable-forward pot, add 1 cup (130 g) sliced carrots with the potatoes. This is a common home-style variation rather than a requirement; the basic version keeps the ingredient list focused on chicken, potatoes, broth, and noodles.

Use dried noodles in a pinch. Homemade square egg noodles give the dish its characteristic soft, substantial texture. If you cannot make or find them, use 8 oz (225 g) wide dried egg noodles and cook according to their package timing in the broth. They will be narrower and more uniform than rolled squares, and may release less flour, so the broth may stay thinner.

Make a meatless pot pie. Simmer the onion, celery, bay leaves, and potatoes in vegetable broth, then add the noodles as directed. Add 1 cup (150 g) sliced mushrooms with the potatoes for a deeper savory flavor. It will be a vegetable noodle stew rather than the chicken-based version, but the same dough works well.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. The noodles continue absorbing broth as they sit, so the leftovers will be thicker than the freshly cooked pot. For the best texture, store a little extra broth separately if you have it, or loosen the dish with water or broth when reheating.

Reheat a portion gently in a saucepan over medium-low heat, stirring occasionally and adding liquid as needed. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. For microwave reheating, cover the bowl, pause to stir partway through, and check that the center reaches the same temperature. Freezing is possible for up to 2 months, though the potatoes and noodles may soften after thawing; thaw overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Is Pennsylvania Dutch pot pie the same as baked chicken pot pie?
No. This version is a stovetop dish of chicken, potatoes, broth, and broad square noodles. Baked pot pie usually has a pastry crust and a thicker filling. The word “pot pie” can refer to either preparation, depending on the region and family recipe.

Can I make the noodles ahead?
Yes. Cut the squares and arrange them in a single layer on a lightly floured tray. Cover loosely and refrigerate for up to 1 day, or freeze them on the tray and transfer them to a sealed freezer bag once firm. Add frozen noodles straight to the simmering broth; allow a few extra minutes and check for tenderness.

Why did my noodles turn gummy or stick together?
They may have been too wet, crowded in the pot, or left unstirred as they first cooked. Use a firm dough, shake off excess bench flour, add the squares gradually, and stir gently after each addition. Keep the broth at a steady simmer rather than boiling it vigorously.

Can I use chicken breast?
Yes, but bone-in thighs generally give the broth more flavor and are less likely to dry out. If using bone-in breasts, check their thickest part with a thermometer and remove them as soon as they reach 165°F (74°C). Boneless breasts cook faster, so start checking early and do not leave them simmering while the noodles finish.

How can I tell when the pot pie is ready?
Check a noodle by cutting or tasting it: it should be tender through the center without a floury, raw-tasting bite. The potatoes should be fork-tender, and the chicken should be hot throughout. If the noodles are still firm, simmer for another 2 minutes and check again rather than turning up the heat sharply.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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