Pennsylvania Dutch Chicken Pot Pie
Submitted by Rozza
Authentic Pennsylvania Dutch chicken pot pie with homemade egg noodles, tender chicken, and hearty vegetables in rich broth. Lancaster County comfort food tradition.
YIELD
4 servingsPREP
25 minCOOK
15 minREADY
40 minForget everything you know about pot pie with a crust. In Pennsylvania Dutch country, pot pie means thick, silky egg noodles swimming in golden chicken broth with chunks of fall-apart tender chicken and vegetables.
This is the real deal straight from Lancaster County kitchens, where grandmas have been rolling out noodle dough on wooden boards for generations.
The chicken simmers low and slow with bay leaf and poultry seasoning until the meat practically slides off the bone. That broth becomes liquid gold.
While the chicken cooks, you’ll mix up a simple egg noodle dough, knead it smooth, roll it paper-thin, and slice it into rustic one-inch strips.
Those fresh noodles hit the bubbling broth and cook in just five minutes, soaking up all that herby, savory richness.
Kitchen Tips
- Don’t rush the chicken. Let it simmer gently until it’s so tender you can shred it with a fork. Rushing this step gives you chewy, disappointing meat.
- Roll the noodles thin. Paper-thin is the goal. Thick noodles turn gummy and dense in the broth.
- Add noodles gradually. Drop them in a few at a time so they don’t clump together. Stir gently as you go.
- Use the bones for flavor. Even if you prefer boneless chicken, simmer bone-in pieces for the broth, then debone before adding the noodles back.
- Make it a day ahead. The flavors deepen overnight. Just add a splash of water or broth when reheating, as the noodles absorb liquid as they sit.
Ingredients
Directions
Place chicken in kettle.
Cover with water, salt to taste.
Add parsley, bayleaf, poultry seasoning, pepper, celery, carrots, potatoes and onions.
Simmer until chicken is tender.
Remove chicken from bones; skin and cut chicken into bite-size pieces.
Sift the flour and ½ teaspoon salt together onto a board.
Make a well in the center and put eggs into it.
Gradually work the eggs into the flour until a stiff dough is formed, adding the hot water as necessary.
Knead until smooth, about 5 minutes.
Cut dough in half and roll each half until paper thin.
Cut dough into 1-inch noodles.
Add chicken to simmering broth and add noodles a few at a time.
Continue boiling until noodles are done, about 5 minutes.
NOTE: You can also begin this recipe with some homemade broth or bouillion and throw in some deboned chicken breast or whatever kind of deboned chicken parts you like.
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