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Pennsylvania Dutch Chicken Pot Pie

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Chicken Pot Pie is a staple in the Pennsylvania Dutch community.  Brothy and full of flavor, the homemade noodles add texture and body to this stew.  Once you try it, you’ll never want gravy-style crusted pot pie again!



  • 1 Cup & 1 T All-purpose flour, plus more for rolling
  • 1 Egg
  • ¼ Cup Whole Milk
  • 1 T Unsalted butter, melted
  • Pinch of salt

Pot Pie

  • 2 Bell & Evans Bone-in Split Chicken Breasts
  • 8 Cups Chicken broth
  • 4 Medium Yukon gold potatoes, peeled & large diced
  • 3 Medium Carrots, peeled & large diced
  • 2 Large Stalks Celery, diced
  • 1 Medium Sweet Onion, peeled & cut into quarters
  • Salt & pepper, to taste
  • Pinch, ground turmeric



  1. Blend egg with milk and melted butter.
  2. Add liquids to flour and salt.
  3. Mix until combined being careful not to overmix.
  4. Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8” thickness. Cut into pieces/squares approximately sized 2” by 2”. No need to be perfect.
  5. Lay pieces onto flour dusted wax or parchment paper. Cover and set aside until needed.
  6. NOTE: Feel free to double the noodle recipe if you prefer extra. In the event you do, increase quantity of broth to 10 cups.

Pot Pie

  1. In a large stock pot add chicken broth, chicken and a pinch of turmeric.
  2. Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces.
  3. To the stock pot add potatoes, carrots, celery and onion. Cook for 10 minutes uncovered at a low simmer.
  4. Bring to a boil and slowly add noodles piece by piece. NOTE: A rapid boil is key when adding noodles, otherwise they tend to stick to one another. Once all noodles have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes until vegetables & noodles are tender.
  5. Uncover, add chicken and continue to cook on a low simmer for another 20 minutes. NOTE: This recipe gets better with time
  6. Season with salt & pepper, to taste. Add parsley as garnish.


  1. says:

    I’m living overseas and I was longing for a taste of Pennsylvania. This tastes just like my mom’s pot pie. Thanks for helping me feel at home! 😊

  2. says:

    I have longed for this moved from Pennsylvania over 20 years ago and missed this dish. I may live in Florida now but we get cold here too.

    1. says:

      I wish I could get bell and Evans in Florida I’m from hilly and I sure miss it

      1. Don, check our Product Locator. Bell & Evans is sold at many retailers in Florida!

  3. says:

    This is almost identical to my mother’s recipe. We are from Bethlehem, PA and live in FL now. I love the noodles! They are my favorite!

    1. says:

      Hi Melissa, was so nice to read your post I am also from Bethlehem. I am planning another trip home again and I cannot wait to eat all the Pennsylvania Dutch food. I miss it’s so much. I do make my own pot pie and some of the other Dutch dishes but there’s no place like home. Do you ever go back?

  4. says:

    My Pennsylvania Dutch family grew up near Pottsville. I was always told that our grandmother’s famous pot pie was a secret family recipe. I just googled it and found it’s all over the internet 😂

  5. says:

    Grew up in Quakertown, PA….always loved Chicken pot pie…this is pretty close to my recipe as well, but I always add some cream of chicken soup to the broth (depending on how thick you like it) , and copped parsley, pepper, along with some baking powder to the dough.

  6. says:

    Looks like my wife Cheri’s pot pie , only she uses store bought noodles. I will try to remedy that! Thanks for the video, sure comes in handy to see exactly how it is done!

    1. says:

      Bought noodles are in no way as good as the homemade. Sometimes it’s about time. And for a long time I had a difficult time making the homemade but I finally mastered it.

  7. says:

    Sounds wonderful and very much like my great-grandmother’s recipe which I use. It is an easy recipe once you get past the idea that it is hard to make noodles. I do find that it is better if I let the noodles dry for a few hours before using. And I get so irritated at those folds who list “chicken pot pie” on a menu when they mean chicken pie.

    1. says:

      Know what you mean. I am always saying that’s not chicken pot pie that’s just a pie with chicken & veggies.

  8. says:

    This should say 1 split chicken breast. The two halves together is 1 split chicken breast.

  9. says:

    This recipe was not hard to follow. My grandmother always made homemade pot pie. So I loved homemade pot pie.

  10. says:

    I made this recipe for my husband who is from Philly and he absolutely loved it. Didn’t make any changes but I did double the dumplings. Easy and delicious recipe!

  11. says:

    Everyone of you forgot the saffron. 😫

    1. says:

      Not me! I use saffron. I’m making this recipe now.

  12. says:

    The recipe for the noodles is almost identical to my Great-Grandma’s, Grandma’s, and Mom. The only difference is that our family uses celery salt to season the noodles after spooning into a soup or stew bowl.

  13. says:

    I am pregnant and woke up craving “real” chicken pot pie. I’ve lived in Colorado for 10 years, and no one out here makes pot pie the way we do at home. Can’t wait to enjoy this recipe!!

  14. says:

    It’s actually called Bot Boi it sounds very close to Pot Pie though. I’m both a Chef, and a descendant of German immigrants in PA (what we call Pennsylvania Dutch is actually PA Deutsch the German word for German. Due to mispronunciations it morphed into Dutch over the years).

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