This is a Lancaster County-style chicken pot pie, a beloved dinner in York PA and across south-central Pennsylvania. Unlike the baked version with a top crust, this hearty one-pot meal features wide, flat egg noodles simmered directly in a rich chicken broth with tender vegetables and shredded chicken. It is a comforting, deeply flavorful dinner that comes together in about an hour and a half, perfect for a chilly evening.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs or a 3 lb (1.4 kg) whole chicken, cut into pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, diced (about 1½ cups / 190 g)
- 2 celery ribs, sliced (about 1 cup / 100 g)
- 3 carrots, peeled and sliced into ½-inch rounds (about 1½ cups / 170 g)
- 2 cloves garlic, minced
- 8 cups (1.9 L) low-sodium chicken broth
- 1 bay leaf
- 1 tsp (2 g) dried thyme
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (1 g) black pepper
- 2 cups (240 g) all-purpose flour
- 2 large eggs
- ¼ cup (60 ml) cold water, plus more if needed
- 1 cup (150 g) frozen peas, thawed
- 2 tbsp (30 g) unsalted butter (optional, for richness)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
Instructions
- Make the dough: In a medium bowl, whisk together the flour and ½ tsp of the salt. Make a well in the center and add the eggs and ¼ cup (60 ml) cold water. Stir with a fork until a shaggy dough forms. If it is too dry, add water 1 tbsp at a time. Turn out onto a floured surface and knead gently for 2–3 minutes until smooth. Wrap in plastic and let rest at room temperature for 30 minutes.
- Brown the chicken: While the dough rests, pat the chicken dry with paper towels. Season with the remaining ½ tsp salt and the pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the chicken, skin-side down first, for 4–5 minutes per side until golden. Transfer to a plate; set aside.
- Sauté the vegetables: Reduce heat to medium. Add the onion, celery, and carrots to the pot. Cook, stirring occasionally, for 5–6 minutes until the onion is translucent. Add the garlic and cook for 1 minute more.
- Simmer the broth: Return the chicken to the pot, along with any accumulated juices. Pour in the chicken broth, add the bay leaf and thyme. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30 minutes, until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken from the pot to a cutting board. When cool enough to handle, discard the skin and bones, and shred the meat into bite-size pieces. Set aside.
- Roll and cut the noodles: On a floured surface, roll the dough out to about â…›-inch (3 mm) thickness. Using a knife or a pastry wheel, cut into 2-inch (5 cm) squares or rough rectangles. You don’t need to be precise.
- Cook the noodles: Bring the broth back to a gentle boil over medium-high heat. Drop the noodles in a few at a time, stirring to prevent sticking. Reduce heat to medium and cook for 10–12 minutes, until the noodles are tender but still firm to the bite.
- Finish and serve: Stir in the shredded chicken, peas, and butter (if using). Cook for 2–3 minutes more until everything is heated through. Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley.
Tips
- Dough consistency: The dough should be soft but not sticky. If it’s too dry, add water a teaspoon at a time; if too sticky, add a little flour. Resting the dough is essential—it relaxes the gluten, making it easier to roll.
- Use a rotisserie chicken: To save time, skip browning and use 4 cups of shredded rotisserie chicken. Start the recipe at step 3, using store-bought broth, and simmer the vegetables for 10 minutes before adding the noodles. The flavor will be slightly less rich but still delicious.
- Don’t overcook the noodles: They will continue to cook in the hot broth after you turn off the heat. Aim for al dente—they should be tender but not mushy.
- Make ahead: The dough can be made a day ahead and refrigerated, wrapped tightly. Let it come to room temperature for 20 minutes before rolling.
Serving Suggestions
Serve this pot pie in deep bowls with a side of crusty bread or a simple green salad with a tangy vinaigrette to cut through the richness. It’s also wonderful with a spoonful of apple butter on the side, a nod to the region’s Pennsylvania Dutch heritage. For a complete meal, add a steamed vegetable like green beans or broccoli.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add 2 cups of diced potatoes (about 10 oz / 280 g) with the vegetables, and increase the peas to 1½ cups (225 g). Simmer until the potatoes are tender.
- Herbed noodles: Add 1 tbsp (4 g) of chopped fresh thyme or 1 tsp (1 g) of dried parsley to the dough for extra flavor.
- Add mushrooms: Sauté 8 oz (225 g) of sliced mushrooms with the onion mixture for an earthy depth.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the broth.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb some liquid, so when reheating, add a splash of chicken broth or water to loosen it. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through to 165°F (74°C) as measured with a food thermometer. You can also reheat individual portions in the microwave, covered, in 1-minute intervals, stirring between. Freeze the pot pie (without the peas, if possible) for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but they can dry out during the simmer. Reduce the simmer time to 20 minutes, then remove and shred. The broth will be less rich; consider adding a tablespoon of chicken bouillon paste.
What if I don’t have a rolling pin? You can use a wine bottle or a clean, smooth glass jar. Alternatively, pat the dough into a rough rectangle and cut it into strips with a knife—it doesn’t have to be perfect.
Why are my noodles sticky when I roll them? This happens if the dough is too wet. Dust the surface and the dough generously with flour as you roll. Also, make sure the dough is well-rested.
Can I use pre-made pasta sheets? Yes, fresh lasagna sheets cut into squares work in a pinch, but they won’t have the same homemade texture. Cook them for a shorter time, about 3–4 minutes, as they are thinner.
Is this the same as a chicken pot pie with a crust? No. In central Pennsylvania, “pot pie” often refers to this noodle-based stew. The baked, crust-topped version is also popular, but this is the traditional Lancaster County style.
Can I make this in a slow cooker? Yes. Brown the chicken and sauté the vegetables as directed, then transfer everything except the noodles and peas to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken, then add the noodles and cook on high for 30–45 minutes more until tender. Stir in the peas and serve.
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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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