Pennsylvania Dutch chicken pot pie is a regional Pennsylvania comfort dish of tender chicken, potatoes, and broad, square egg noodles simmered in savory broth—not a pie baked under a crust. Recipes vary by household, but the simple rolled noodles make this version hearty, practical, and satisfying in one pot.
Ingredients
- 3 lb (1.36 kg) bone-in chicken thighs and drumsticks, about 6 pieces
- 10 cups (2.4 L) cold water
- 1 large yellow onion (150 g), peeled and cut into quarters
- 2 celery ribs (100 g), cut into large pieces
- 1 bay leaf
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) black pepper, plus more to taste
- 3 cups (375 g) all-purpose flour, plus extra for rolling
- 1 large egg (about 50 g), at room temperature
- ½ cup (120 ml) whole milk
- 1½ lb (680 g) potatoes, peeled if desired and cut into ½-inch (1.3 cm) cubes
- 1 medium yellow onion (110 g), finely diced
- 2 tbsp (28 g) unsalted butter, optional
- 2 tbsp (8 g) chopped fresh parsley, optional
Instructions
- Start the broth. Put the chicken, cold water, quartered onion, celery, bay leaf, 1 teaspoon (6 g) of the salt, and the pepper in a large, heavy pot. Bring the water just to a boil over medium-high heat, skimming off foam that gathers on top. Lower the heat to maintain a gentle simmer, partially cover, and cook for about 50 minutes. Keep the liquid at a quiet bubble rather than a hard boil, which can make the chicken tougher and cloud the broth.
- Mix and rest the noodle dough. While the chicken simmers, put the flour and remaining ½ teaspoon (3 g) salt in a bowl. In a second bowl, beat the egg with the milk. Pour the egg mixture into the flour and stir until a shaggy dough forms. Knead in the bowl or on a lightly floured surface for 2 to 3 minutes, just until smooth. If it is sticky, add flour a tablespoon at a time; if it crumbles and will not come together, add milk a teaspoon at a time. Cover and rest for 20 minutes. Use this time to dice the potatoes and onion and clear a floured surface for rolling.
- Check and shred the chicken. Check the thickest part of a thigh with a food thermometer, without touching the bone. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If needed, simmer a few minutes longer and check again. Transfer the cooked chicken to a plate and let it rest for 15 minutes, until cool enough to handle. Strain the broth into a heatproof bowl, discard the bay leaf and cooked vegetables, and return the broth to the pot. Remove and discard the chicken skin and bones, then pull the meat into bite-size pieces.
- Roll and cut the noodles. Divide the rested dough in half. On a generously floured surface, roll each piece into a roughly ⅛-inch (3 mm) thick rectangle. Dust the top lightly with flour, fold the dough loosely into thirds, and cut it crosswise into strips about 2 inches (5 cm) wide. Unfold the strips and cut them into roughly 2-inch (5 cm) squares. The shapes need not be perfectly even; aim for similar thickness so they cook at about the same rate. Spread the squares on the floured surface while you finish the pot.
- Cook the potatoes. Bring the strained broth to a steady simmer. Add the diced potatoes and fresh onion. Cook uncovered for 10 to 12 minutes, until the potatoes are nearly tender when pierced with a knife. Taste the broth and add salt if it needs it. If you prefer a richer finish, stir in the butter now.
- Simmer the pot pie noodles. Add the noodle squares a handful at a time, stirring gently after each addition so they do not clump together. Keep the broth at a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender but still hold their shape. Return the shredded chicken to the pot and simmer for about 3 minutes, just until hot. The finished broth should be savory and lightly thickened by the noodles; add a little hot water if it has reduced more than you like. Remove the pot from the heat, stir in parsley if using, and serve hot.
Tips
Keep the dough firm, not sticky. Flour absorbs liquid differently depending on the day and how it is measured. Add milk gradually if the dough is dry, or dust with extra flour if it clings to your hands. A soft but manageable dough rolls more easily and produces noodles that stay intact in the broth.
Cut the noodles evenly. Squares around 2 inches across are traditional in many versions, but consistent thickness matters more than a perfect outline. Very thick pieces need longer to cook; very thin pieces may soften quickly. If you roll a test square noticeably thicker than ⅛ inch, give the batch a few extra minutes and taste before serving.
Use broth you like to drink. This recipe makes broth from chicken, water, and aromatics, so season it after straining. If you have less than about 8 cups (1.9 L) of broth after simmering, top it up with water or unsalted chicken stock. Store-bought stock works as a supplement, though it can make the final dish saltier, so taste before adding more salt.
Make the work easier. A wide pot gives the noodle squares room to move, and adding them gradually helps prevent a dense clump. If you do not want to roll dough, use 12 oz (340 g) dried wide egg noodles instead. They are convenient, but the result will be less like the broad, soft homemade squares common in Pennsylvania Dutch-style pot pie; follow the package cooking time.
Serving Suggestions
Serve the pot pie in wide, shallow bowls so each portion gets chicken, potatoes, noodles, and plenty of broth. A simple side of buttered green beans, steamed cabbage, or a crisp lettuce salad balances the soft, savory main dish without competing with it. Pickled beets or a small dish of tart applesauce are also fitting accompaniments for a traditional-style meal.
Set out black pepper and chopped parsley at the table, and offer crusty bread only if you want something to catch the broth. The dish is filling on its own, so modest side portions are usually enough. For a larger meal, serve a vegetable side first and ladle the pot pie into bowls just before everyone sits down; the noodles continue absorbing broth if they stand for long.
Variations
Use a different chicken cut. Bone-in breasts can replace some or all of the thighs and drumsticks, though they may cook faster and can become dry if simmered too long. Check each piece with a thermometer and remove pieces as they reach the safe temperature, then continue simmering the broth if needed. Boneless chicken is possible, but it gives the broth less depth; use unsalted chicken stock to make up some of that difference.
Add vegetables selectively. Diced carrots or parsnips can simmer with the potatoes, while peas are best stirred in during the last few minutes so they remain bright. These additions are common household adaptations rather than requirements. Keep the total amount of vegetables moderate so the pot still has enough broth to cook the noodles freely.
Make it without homemade dough. Wide dried egg noodles or frozen dumpling-style noodles are practical substitutes when rolling dough is not an option. Their texture and cooking times differ, so add them according to package directions and test for tenderness. If you use a substitute that thickens the broth quickly, keep a cup of hot water or stock nearby to loosen the pot.
Adjust the broth’s richness. For a lighter broth, leave out the butter. For a fuller flavor, stir it in at the end or replace up to 2 cups (480 ml) of the water with unsalted chicken stock. Avoid adding a large amount of cream: it changes the clear, broth-based character of this style and can make the noodles feel heavier.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The chicken pot pie keeps for 3 to 4 days in the refrigerator. The noodles absorb broth as they sit, so the leftovers will be thicker than the freshly served dish. For best texture, store a little extra broth separately if you have it, or plan to add water or unsalted stock when reheating.
Reheat a portion gently in a saucepan over medium-low heat, stirring often and adding broth or water a little at a time until the consistency is right. Heat leftovers to 165°F (74°C), checking with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center heats evenly. Avoid boiling hard, which can break up the noodles and dry out the chicken.
For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little room for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C); expect the potatoes and noodles to be softer after freezing. Freezing the broth and cooked chicken separately from freshly cooked noodles gives a firmer texture, but freezing the complete dish is convenient and safe when handled promptly.
Frequently Asked Questions
Is Pennsylvania Dutch chicken pot pie a baked pie?
No. In this regional dish, “pot pie” refers to chicken and vegetables cooked with squares of rolled dough in a pot of broth. It is not topped with pastry and baked like many other chicken pot pies. The name and exact method can vary across families and communities, but the broth and square noodles are a familiar Pennsylvania Dutch-style combination.
Can I make the dough ahead?
Yes. Wrap the dough tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 to 20 minutes if it feels too firm to roll, then flour the surface lightly and cut the squares as directed. You can also roll and cut the noodles shortly before cooking; keep them lightly dusted with flour and separate rather than stacked in a damp pile.
Why did my noodles stick together?
They may have been added all at once, left stacked before cooking, or stirred too little at the beginning. Dust cut squares lightly with flour, separate them, and add them by handfuls while stirring gently. Once they are in the pot, stir again after a minute or two, then occasionally as they simmer. A wide pot and a steady, gentle simmer also help.
Can I use leftover cooked chicken?
Yes. Use about 3 to 4 cups (420 to 560 g) of shredded cooked chicken and replace the water-and-chicken broth with about 8 cups (1.9 L) of good-quality chicken broth. Simmer the broth with the quartered onion, celery, bay leaf, salt, and pepper for about 25 minutes, then strain it and continue with the potatoes and noodles. Add the cooked chicken near the end, giving it enough time to heat through.
How do I know when the potatoes and noodles are done?
A knife should slide into a potato cube with little resistance, but the cube should still hold its shape. Taste a noodle square from the center of the pot: it should be tender throughout, with no raw, floury bite. If the potatoes are ready before the noodles, continue simmering the noodles and check them every couple of minutes rather than increasing the heat.
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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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