Pennsylvania Dutch Pot Pie Dough Recipe from Scratch

Pennsylvania Dutch pot pie is a savory one-pot dish of broad, tender dough squares simmered in broth, often with potatoes and chicken; it is not a pastry-topped pie. This simple egg-and-flour dough rolls out easily, holds its shape in the pot, and gives the broth a comforting, noodle-like heartiness. Families make it in different ways, but the squares are the defining feature.

Ingredients

For the dough

2 cups (250 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
½ teaspoon (3 g) fine salt
1 large egg (about 50 g without the shell), at room temperature
⅓ cup (80 ml) cool water, plus 1 tablespoon (15 ml) more if needed

For the pot pie

8 cups (1.9 L) chicken broth or stock, preferably lower-sodium
1 pound (450 g) Yukon Gold or russet potatoes, peeled if desired and cut into ¾-inch (2 cm) cubes
2 cups (280 g) cooked, shredded chicken
½ teaspoon (1 g) black pepper, or to taste
2 tablespoons (8 g) chopped fresh parsley, optional

Instructions

Mix the dough. Whisk the flour and salt together in a medium bowl. In a small bowl, beat the egg with the ⅓ cup (80 ml) water. Make a well in the flour and pour in the egg mixture. Stir with a fork until shaggy clumps form, then use your hands to bring them together. If dry flour remains at the bottom, add the extra water a teaspoon at a time. The dough should feel firm and slightly tacky, not wet.
Knead and rest. Turn the dough onto a lightly floured surface and knead for 3 to 4 minutes, pressing and folding until it is fairly smooth. Shape it into a flat disk, cover it with an overturned bowl or wrap it tightly, and let it rest at room temperature for 20 minutes. The rest relaxes the dough so it rolls without springing back; it is part of the 35-minute prep time.
Roll and cut the squares. Divide the rested dough in half. Keep one half covered while you roll the other on a lightly floured surface into a thin, even sheet about ⅛ inch (3 mm) thick. Dust sparingly if it sticks, then use a knife or pizza cutter to cut roughly 2-inch (5 cm) squares. Repeat with the second half. The squares do not need to be perfectly uniform, but similar sizes cook at a similar rate. Separate them gently so they do not stick together.
Start the broth and potatoes. Pour the broth into a large, heavy pot and bring it to a boil over medium-high heat. Add the cubed potatoes, reduce the heat to maintain a steady simmer, and cook for 10 to 12 minutes, until the potatoes are nearly tender when pierced with a knife. Keep the pot uncovered so the broth does not boil over.
Cook the dough squares. Add the squares a handful at a time, stirring gently after each addition to keep them from clumping. Bring the broth back to a gentle simmer and cook for 10 to 12 minutes, stirring carefully once or twice. The squares will puff slightly and become tender, with no raw floury center. Since the dough contains egg, check a thick square with a food thermometer: USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes. Keep the broth simmering while the dough cooks.
Add the chicken and finish. Stir in the cooked chicken and black pepper. Simmer for about 3 minutes, or until the chicken is piping hot; if checking with a thermometer, it must reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Taste the broth and adjust the seasoning if needed. Stir in parsley, if using, and ladle the pot pie into warm bowls with broth, potatoes, chicken, and plenty of dough squares in each serving.

Tips

Keep the dough firm. A soft, sticky dough is harder to roll and can turn gummy in the broth. Add water slowly, only until the flour comes together, and use a light dusting of flour rather than working a large amount into the dough.
Roll evenly and avoid crowding. Aim for a consistent ⅛-inch thickness; very thick squares take longer to cook, while paper-thin ones can tear. Add them gradually to the simmering broth and stir gently to separate the pieces without breaking them.
Use the broth you like. Homemade stock works well, but store-bought chicken broth is convenient. Lower-sodium broth gives you more control over salt; if using regular broth, taste before adding extra salt. For a meat-free pot pie, use vegetable broth and omit the chicken.
Make the dough ahead if useful. Wrap the dough disk tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 minutes before rolling if it feels very firm. You can also cut the squares ahead and refrigerate them in a single layer, lightly dusted with flour, for several hours.

Serving Suggestions

Serve Pennsylvania Dutch pot pie in deep bowls so each portion gets a generous amount of broth along with potatoes, chicken, and dough. A crisp green salad, steamed green beans, or lightly dressed cabbage balances the rich, starchy stew without competing with its mild flavor. Pickled beets or another tangy pickle are traditional-feeling accompaniments and add a bright contrast.

Set out black pepper and chopped parsley at the table for anyone who wants extra seasoning. The broth thickens as the squares release a little starch, so serve soon after cooking for a looser bowl. If it stands while you prepare sides, stir in a splash of hot broth or water to loosen it before serving.

Variations

Potato-forward version: Increase the potatoes to 1½ pounds (680 g) and keep the rest of the recipe the same. The pot will be heartier and the broth more starchy, so use a large pot and stir gently once the dough is added.

Different dough shapes: Squares are classic for Pennsylvania Dutch pot pie, but you can cut the sheet into short rectangles or rustic strips. Try to keep the pieces close to the same thickness and size so they finish together. This changes the appearance, not the basic method.

Herbed dough: Knead 1 tablespoon (3 g) finely chopped parsley or chives into the dough after it comes together. Keep the amount modest so the dough remains easy to roll. Fresh herbs in the dough give the squares a mild, savory note.

Use turkey or make it vegetarian: Replace the cooked chicken with the same amount of cooked turkey. For a meatless pot pie, choose vegetable stock and add 1 cup (150 g) sliced mushrooms with the potatoes; mushrooms bring a deeper savory flavor, though the broth will taste different from a chicken version.

Make a richer broth: Replace 1 cup (240 ml) of the broth with 1 cup (240 ml) of milk or half-and-half, stirring it in after the potatoes are almost tender. Keep the heat gentle and avoid a hard boil to reduce the chance of scorching. This makes a creamier, less clear broth than the traditional-style version.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. The dough continues to absorb broth as it sits, so the next-day texture will be softer and the pot pie thicker; this is normal. Store extra broth separately if you know you will have leftovers and want the squares to stay less swollen.

Reheat a portion gently in a saucepan over medium-low heat, adding a little broth or water if needed and stirring carefully until hot throughout. For food safety, reheat leftovers to 165°F (74°C), checking the thickest part with a food thermometer. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and verify the center reaches 165°F (74°C). Avoid repeatedly cooling and reheating the full pot.

Cooked pot pie can be frozen in airtight portions for up to 2 months for best texture, although the potatoes and dough may soften after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C). For a better texture, freeze uncooked dough squares separately on a tray, then transfer them to a freezer-safe bag for up to 1 month; add them directly to simmering broth from frozen and allow extra cooking time. Raw dough can also be refrigerated, wrapped well, for up to 24 hours.

Frequently Asked Questions

Is Pennsylvania Dutch pot pie the same as chicken pot pie with a crust?
No. In this regional dish, pot pie usually means squares of rolled dough cooked in broth with potatoes and often chicken. It is served as a stew, without a pastry shell or top crust. Names and family methods vary, but the broth-cooked dough is the characteristic feature.

Can I make the dough without an egg?
Yes. Replace the egg with about ¼ cup (60 ml) water and add more a teaspoon at a time until the flour forms a firm dough. The squares will be less rich and a little less supple, but they can still be rolled and simmered. Check the texture before rolling; egg-free dough may need a short rest to become easier to handle.

Why did my dough squares stick together?
They may have been stacked before cooking, cut too wet, or added to the pot all at once. Dust the cut squares lightly with flour, keep them separated while you finish cutting, and add them by handfuls to simmering broth while stirring gently. Do not dump a compact pile into the center of the pot.

How do I know when the dough is cooked?
The squares should look slightly puffed and feel tender rather than doughy when bitten. Cut a thicker piece in half if you are unsure; there should be no dry, floury center. Because this version contains egg, keep the broth at a simmer and verify a thick square reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes.

Can I use store-bought noodles instead?
You can, but the dish will no longer have the same broad, tender squares made from this dough. Choose wide egg noodles and follow the package cooking time, adding them after the potatoes are nearly tender. They may absorb broth differently, so keep extra hot broth available for serving.

Can I prepare the dough earlier in the day?
Yes. Wrap the dough disk tightly and refrigerate it for up to 24 hours, or cut the squares and keep them lightly floured in a covered container for several hours. If the dough is chilled and stiff, let it warm on the counter for about 15 minutes before rolling. Cooked pot pie is best within 3 to 4 refrigerated days, though its squares soften as they sit.

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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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