Chicken Pot Pie (the real Pennsylvania Dutch Way!)

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


4-5 chicken breasts or thighs if you prefer
1 c chopped onion
1 tsp celery seed
3 large potatoes, peeled and cut into bite sized chunks
4 carrots, peeled and sliced into 1/4 inch slices
1/2 tsp garlic powder
2 Tbsp chopped fresh parsley or dried parsley flakes
5 chicken bouillon cubes
2 1/2 c flour
3/4 stick butter, softened
1/3 c (approximately) milk
salt and pepper to taste
1 egg

The Cook

Robyn Bruce Recipe
Well Seasoned
Middletown, PA (pop. 8,901)
Member Since Aug 2010
Robyn's notes for this recipe:
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....
Make it Your Way...

Personalize This


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.)

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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:
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