Chicken Pot Pie – PA Dutch Style
There’s nothing quite like a warm, comforting bowl of Pennsylvania Dutch Chicken Pot Pie—a hearty dish that brings generations of PA tradition to the table. Unlike the baked, crusted version you may be familiar with, this Amish-style pot pie is a rich, flavorful stew filled with tender chicken, root vegetables, and (almost) hand-rolled pot pie noodles, all simmered in a savory broth. This dish is a staple in Pennsylvania Dutch country, offering a taste of home-cooked comfort that has stood the test of time.
Pennsylvania Dutch Chicken Pot Pie Ingredients
- 3 lbs chicken thighs, boneless
- 1.5 lbs homemade pot pie squares
- 64 oz chicken broth
- 48 oz chicken stock
- 1.5 lbs potatoes, cubed
- 5 large carrots, peeled & diced
- 4 celery stalks, diced
- 2 garlic cloves, minced
- 1 tbsp smoked paprika powder
- 1 tbsp ground turmeric
- salt & pepper, to taste
Pennsylvania Dutch Chicken Pot Pie Directions
- In a large stock pot, add drizzle of olive oil over medium heat. Once heated, add chicken thighs and cook for 8-12 minutes (chicken will finish cooking in following steps); move and flip chicken occasionally to ensure even cooking; add generous amount of salt and pepper
- While chicken is cooking, prepare and cut carrots, celery, garlic, and potatoes.
- Once prepared, add carrots, celery, and garlic to stock pot. Stir frequently and cook until carrots and celery for about 5 minutes.
- Add 48 oz. of chicken stock, 32 oz. of chicken broth, and potatoes to the stock pot; stir until mixed
- Add remaining chicken broth (32 oz.) and seasonings; mix well and stir frequently; bring to a rapid boil
- Once at a boil, add homemade pot pie squares to stock pot. Mix noodles thoroughly; lower heat to achieve a consistent simmer and cover; allow to simmer for a minimum of 30 minutes
- Remove stock pot from heat and serve your delicious chicken pot pie!
Need a dessert to follow up your delicious chicken pot pie? Check out some of our incredibly delicious homemade desserts!
Pennsylvania Dutch Chicken Pot Pie
12
servings5
minutes1
hour1
hour5
minutesKeep the screen of your device on
Ingredients
3 lbs chicken thighs, boneless
1.5 lbs homemade pot pie squares
64 oz chicken broth
48 oz chicken stock
1.5 lbs potatoes, cubed
5 large carrots, peeled & diced
4 celery stalks, diced
2 garlic cloves, minced
1 tbsp smoked paprika powder
1 tbsp ground turmeric
salt & pepper, to taste
Directions
- In a large stock pot, add drizzle of olive oil over medium heat. Once heated, add chicken thighs and cook for 8-12 minutes (chicken will finish cooking in following steps); move and flip chicken occasionally to ensure even cooking; add generous amount of salt and pepper
- While chicken is cooking, prepare and cut carrots, celery, garlic, and potatoes.
- Once prepared, add carrots, celery, and garlic to stock pot. Stir frequently and cook until carrots and celery for about 5 minutes.
- Add 48 oz. of chicken stock, 32 oz. of chicken broth, and potatoes to the stock pot; stir until mixed
- Add remaining chicken broth (32 oz.) and seasonings; mix well and stir frequently; bring to a rapid boil
- Once at a boil, add homemade pot pie squares to stock pot. Mix noodles thoroughly; lower heat to achieve a consistent simmer and cover; allow to simmer for a minimum of 30 minutes
- Remove stock pot from heat and serve!
