Robyn Bruce Recipe

Chicken Pot Pie (the real Pennsylvania Dutch Way!)

By Robyn Bruce Robyn1757

Recipe Rating:
 8 Ratings
plenty of people!
Cooking Method:
Stove Top

Robyn's Story

Everyone thinks that "Chicken Pot Pie" is a meal that is served in a pie crust of some sort. This is not true. Those are "meat pies". Chicken pot pie is actually a Pennsylvania Dutch dish and is more of a soup or stew. It is a little time consuming to prepare, but you make your own noodles, and in the end, talk about comfort food....


chicken breasts or thighs if you prefer
1 c
chopped onion
1 tsp
celery seed
large potatoes, peeled and cut into bite sized chunks
carrots, peeled and sliced into 1/4 inch slices
1/2 tsp
garlic powder
2 Tbsp
chopped fresh parsley or dried parsley flakes
chicken bouillon cubes
2 1/2 c
3/4 stick
butter, softened
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1/3 c
(approximately) milk
salt and pepper to taste

Directions Step-By-Step

For the stock:

Fill a large dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken. Bring to a boil, cover with lid, and then turn down to simmer for about an hour, or until chicken can be
easily removed from the bones.

When chicken is done, remove from the pot, reserving all of the stock.

Turn off the burner until after the noodles are made (recipe follows).

Remove chicken from bones and cut into small chunks and set aside.
For the noodles:

Pour flour into a good sized mixing bowl and add softened butter and egg. Add about ½ teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.

Completely mix dough with your hands until you reach desired consistency (you may need to add a little flour or a little more milk, depending...dough should not be sticky to the touch. If too sticky, add a little flour until just right.

Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick. Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.

Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together.

Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.

When all is finished, add the chicken once again, to heat through, and serve.

(Your broth will thicken up a little after you add your noodles.)

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Pasta
Regional Style: American

  • Comments

  • 1-5 of 48
  • user
    Norma DeRemer PApride - Oct 6, 2011
    My recipe is close to this one, but I'll try this. It sounds good. Thanks for sharing.
  • user
    Rose Rauhauser NewYorkWoman - Oct 6, 2011
    Hi Robyn: I live in York, Pa. my Mother-In-Law taught me how to make this. I'm from New York and I never had this before I moved out here to York. It is a delicious and comforting food. I make it in the winter for my husband, sorry I don't eat it myself, just too many carbs. for me but he loves it. I have also come up with a few different ways to do it with more spices too. Love making the homemade noodles, great taste to them.
  • user
    Danielle Matthews DMatthews22 - Oct 7, 2011
    Hi Robyn! Im from Allentown Pa. My mom makes this and its so delicious! Unfortunately my husband is from Texas and doesnt like homemade noodles!!! BOOOO! Thanks for sharing!
  • user
    Sheri Loveland ChefLoveland - Oct 8, 2011
    I make this with ham as well. Just boil some ham hocks,,, DELICIOUS! And works the turkey and beef too!
  • user
    Gail Welch sugarshack - Jan 27, 2013
    Gail Welch [sugarshack] has shared this recipe with discussion group:
    USA State Recipes