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Pennsylvania Dutch Chicken Pot Pie Recipe

Chicken Recipes
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Prep Time 25 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Pennsylvania Dutch
Servings 6 People

Equipment

  • Large soup pot
  • Rolling Pin
  • Mixing Bowls
  • Sharp knife or pizza cutter
  • Ladle

Ingredients
  

  • 1 whole chicken (about 3–4 lbs), cut into parts
  • 10 cups water
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs
  • 2–3 tbsp water (as needed)

Instructions
 

  • Make Broth: Simmer chicken, chopped veggies, and seasonings in water for 45–50 minutes. Remove and shred chicken; strain broth.
  • Make Dough: Mix flour, salt, eggs, and a little water into a dough. Knead, rest, roll thin, and cut into squares.
  • Cook Pot Pie: Bring broth to a boil, add noodle squares, and simmer for 10–12 minutes. Stir in shredded chicken and cook 5 more minutes.
  • Serve: Let sit a few minutes to thicken. Serve hot and enjoy!

Notes

Let the pot pie rest for 5–10 minutes before serving — this thickens the broth naturally and enhances the flavor.
Keyword pennsylvania dutch chicken pot pie