Pennsylvania Dutch chicken pot pie is a stovetop stew from Pennsylvania Dutch country, made with tender chicken, potatoes, broth, and soft squares of homemade egg noodle dough. This 1950s-style version is filling and practical for a family supper, though seasonings and vegetables vary from household to household; it has noodles rather than a pastry crust.
Ingredients
- 6 bone-in, skinless chicken thighs, about 2½ lb (1.1 kg)
- 10 cups (2.4 L) cold water, plus more if needed to bring the strained broth to 8 cups (1.9 L)
- 1 medium yellow onion, about 5 oz (150 g), half quartered and half finely diced
- 1 bay leaf
- 2 celery stalks, about 3½ oz (100 g), finely diced
- 1½ lb (680 g) all-purpose potatoes, peeled and cut into ¾-inch (2 cm) cubes
- 2 cups (250 g) all-purpose flour, plus a little extra for rolling
- ½ tsp (3 g) fine salt for the noodle dough
- 1 large egg, about 1¾ oz (50 g)
- ⅓ cup (80 ml) whole milk
- 1½ tsp (9 g) fine salt for the broth, divided, or to taste
- ½ tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
Instructions
- Poach the chicken. Put the chicken thighs, cold water, quartered onion, and bay leaf in a large, heavy pot. Bring the water just to a boil over medium-high heat, skimming any foam from the surface, then lower the heat to maintain a gentle simmer. Partially cover and simmer for about 40 minutes. Check the thickest part of a thigh with a food thermometer, without touching bone: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a thigh is not there yet, keep simmering and check again after a few minutes.
- Mix and cut the noodles while the chicken cooks. In a bowl, stir together the flour and ½ teaspoon salt. Beat the egg with the milk, pour it into the flour, and mix until a shaggy dough forms. Knead briefly, about 2 minutes, until the dough comes together; it should be firm but not dry. Dust the counter and rolling pin lightly with flour, then roll the dough to about ⅛ inch (3 mm) thick. Cut it into roughly 1½-inch (4 cm) squares. Transfer the squares to a lightly floured plate or parchment-lined tray and chill for 20 minutes so they hold their shape in the broth.
- Rest and prepare the chicken. Lift the cooked thighs onto a plate and let them cool for 10 minutes, until safe to handle. Strain the broth into a heatproof bowl and discard the onion and bay leaf. Measure 8 cups (1.9 L) of broth; add a little water if needed. Remove and discard the chicken bones and any gristle, then pull or cut the meat into bite-size pieces. Keep it covered while you finish the stew.
- Cook the vegetables. Return the measured broth to the pot and bring it to a steady simmer. Stir in the diced onion, celery, potatoes, 1 teaspoon of the remaining salt, and the black pepper. Simmer uncovered for 8 to 10 minutes, stirring once or twice, until the potatoes are beginning to turn tender but are not falling apart.
- Add the dough squares. Drop the chilled squares into the simmering broth a few at a time, stirring gently after each addition to keep them separate. Maintain a gentle simmer rather than a hard boil, which can tear the noodles or make the potatoes break down. Cook for 10 to 12 minutes, stirring carefully once or twice, until the noodles are tender and no longer taste floury. The egg-containing dough must cook through; the simmering stew should reach at least the USDA FSIS safe minimum of 160°F (71°C).
- Finish and serve. Stir in the chicken and simmer for another 3 to 5 minutes, until the meat is hot throughout. Taste the broth and add the remaining ½ teaspoon salt, or more to taste. Stir in the parsley, remove the pot from the heat, and let it stand for 3 minutes before ladling into bowls. The broth will thicken slightly as the noodles settle.
Tips
Keep the broth at a gentle simmer. A rolling boil can break the noodle squares and make the potatoes crumble. When adding the dough, lower the heat if the surface is bubbling vigorously, and stir with a broad spoon rather than whisking. If the pot stops simmering after you add cold noodles, give it time to return to a gentle bubble before starting the noodle cooking time.
Use the noodle dough as written before adjusting it. Flour absorbs moisture differently depending on the brand and humidity. If the dough is sticky after mixing, dust in flour a teaspoon at a time; if it cracks as you roll, knead in milk a teaspoon at a time. Too much extra flour makes the finished broth pasty, so use only a light dusting on the counter.
Choose potatoes that hold their shape. Waxy or all-purpose potatoes work well. Very floury baking potatoes can soften quickly in broth, especially if the pot boils hard or the stew is stirred forcefully. Cut the cubes evenly so they finish cooking at about the same time.
For a shortcut, use cooked chicken and prepared broth. Use about 3 cups (450 g) cooked, shredded chicken and 8 cups (1.9 L) unsalted chicken broth. This saves the poaching and straining, but the broth will not have exactly the same flavor as broth made from bone-in thighs. Start with less salt and season at the end.
Serving Suggestions
Serve this as a complete main course in wide, warm bowls, making sure each portion gets chicken, potatoes, noodles, and plenty of broth. A simple side of steamed green beans, buttered peas, or sliced cucumbers gives the meal a fresh contrast without competing with the stew. A piece of crusty bread or a soft dinner roll is useful for soaking up broth, though the pot pie is already substantial.
For a larger Pennsylvania Dutch-inspired supper, offer applesauce or a lightly dressed cabbage salad alongside it. Keep any side dishes simple and serve them separately rather than stirring them into the pot; that lets the broth stay clear enough to ladle and keeps the noodle texture intact. Add parsley at the table if you want a little extra color.
Variations
Family versions of Pennsylvania Dutch pot pie differ. Some cooks use square homemade noodles, as here; others make broader, thicker dough pieces or add vegetables such as carrots. This recipe is a home-style interpretation associated with mid-century family cooking, not a claim that every 1950s household made it the same way. For a carrot variation, add 1 cup (130 g) diced carrots with the potatoes and allow a few extra minutes if needed for tenderness.
For a richer broth, replace 2 cups (475 ml) of the water used to poach the chicken with unsalted chicken stock, or stir 1 tablespoon (14 g) butter into the finished pot. Both changes make the broth fuller in flavor. If you prefer a thinner stew, reserve an extra cup of broth and stir it in after the noodles cook. If you like a thicker, more noodle-forward bowl, roll the dough a little thicker, but expect to simmer the squares a few minutes longer and check that they are cooked through.
You can make the dough without milk by using the same amount of water. The squares will be a little less tender and rich, but they will still cook properly in the broth. If making the dish gluten-free, ordinary wheat dough cannot simply be swapped cup for cup with every gluten-free flour; use a tested gluten-free pasta dough recipe and expect a different texture. Avoid adding uncooked flour directly to the pot to thicken it, since it can leave lumps and a raw taste.
Storage and Reheating
Cool leftovers promptly and refrigerate within 2 hours of cooking, in a covered container. The stew keeps for 3 to 4 days in the refrigerator. The noodles continue to absorb broth as they sit, so the leftovers will be thicker than the freshly cooked pot. If you know you will have leftovers, you can store some broth separately and add it when reheating.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently and adding a splash of water or broth to loosen it. Heat until steaming throughout and check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Avoid a hard boil, which can break up the potatoes and noodles. You can freeze portions in airtight freezer containers for up to 2 months for best quality, though the potatoes and dough may soften after thawing. Thaw in the refrigerator and reheat to 165°F (74°C); do not leave the cooked pot pie at room temperature for more than 2 hours.
Frequently Asked Questions
Is Pennsylvania Dutch chicken pot pie baked in a crust? Usually, the regional dish meant by this name is a stovetop stew with squares of dough cooked in broth, not a filling enclosed in pastry. Usage varies, so a recipe called chicken pot pie elsewhere may refer to a baked crust-topped pie. Here, the noodles are the defining feature of the version being made.
Can I make the noodle dough ahead? Yes. Cut the squares, arrange them in a single layer with a light dusting of flour, cover, and refrigerate for up to 24 hours. They may stick if packed together, and a longer rest can make them soft, so keep them separated and add them straight from the refrigerator to the simmering broth.
Can I use boneless chicken? Yes, but it cooks faster and gives the broth less flavor than bone-in thighs. Simmer boneless thighs until the thickest portion reaches 165°F (74°C), checking early rather than automatically using the full 40 minutes. Remove them, continue with the recipe, then shred or chop the meat and return it near the end so it does not become dry.
Why did my broth become cloudy or overly thick? A vigorous boil, rough stirring, or excess flour on the noodle squares can release starch into the broth. Keep the heat gentle, shake excess flour from the cut dough, and stir carefully. Cloudiness does not mean the stew has failed; add a little hot water or broth if it has become thicker than you like.
Can I use packaged noodles instead of homemade squares? You can use wide egg noodles in a pinch, but the texture and traditional square shape will be different. Follow the package cooking time and add the noodles only after the potatoes are nearly tender, since packaged noodles may cook faster than homemade dough. Check that the egg noodles are fully cooked and keep the stew at a gentle simmer.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).