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Pennsylvania Dutch Chicken Pot Pie

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

Amish 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!

    1. says:

      Andrea, born in Lancaster PA. 2nd yr in FL as snow birds. First thing I did last yr when we arrived was make pot pie. Didn’t have a rolling pin. Smart husband suggested a wine bottle. Worked great. Am making it today for another FL tradition.

      1. says:

        Great idea. Thank you. I’m from Harrisburg pa. Been here since 16. I’m so hungry for the pa Dutch food. Just a note there is a store called the amish country store in largo Florida. It’s not bad. Check it out if you’re missing home.

    2. says:

      What is supposed to happen with the onion quartered? It doesn’t disappear after all the cooking.

      1. Hi Ben, if you like onions, you can dice them instead of quartering. If you aren’t fond of them, you can spoon them out and discard them after the broth is ready.

    3. says:

      My mom always added saffron, not turmeric, to get the yellow color and traditional flavor.

    4. says:

      I grew up in Lancaster County. My grandmother sometimes made this with beef tips or leftover ham. It’s a nice variation. Always served with creamy coleslaw, and of course potato rolls with butter and molasses. Wonderful memories. No matter where I go in this world, I always know from where I came.

      1. says:

        Hi, When my grandmother made it with ham she used butter beans instead of potatoes. So, it was ham, pot pie squares and butter beans. It makes an interesting variation! My family loved chicken, beef of ham bean pot pie. These days, when I make it, it is usually chicken.

  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?

      1. says:

        I am from Bethlehem and live in FL too!
        I was searching for a recipe for PA Dutch Pot Pie as my Mom never kept recipes-it was all stored in her memory. This looks the closest.

    2. says:

      I am from Bethlehem, PA as well and now live in Hilton Head, SC. I have been longing for this Chicken Pot Pie and I’m going to make it tonight!!!

  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.

      1. says:

        Here’s a trick that’s close to homemade noodles…store bought refridgerated pie crust!!! Just cut into squares u will be surprised how close they taste to homemade.

  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.

    2. says:

      I totally agree, having Pennsylvania Dutch grandparents there’s pot pie, chicken pie and chicken and dumplings.

      1. says:

        You got that right.. my mom mom used to make pot pie yes the rolled noodles. Yummmy I finally made them and ohhhh there’s just not enough dough !! The noodles are
        My favorite part and I double it

    3. says:

      Love this recipe. But try not to get frustrated by those who can’t understand the name. Lol in my area a chicken pie looks like a pie and has both a top and bottom crust. A pot pie is served in a casserole dish with a pastry top. Chicken and dumplings are a chicken stew with biscuit batter steamed in it, and most people have never even seen this style.
      Thanks for a fantastic recipe. It really hit the spot and fixed my craving

    4. says:

      I also let the dough set up while my potatoes are cooking. I also use some diced onions according to how it’s liked. I mostly like my onion fresh along with fresh parsley

  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.

    2. says:

      Must have a pinch saffron but I uae a pinch of bells aeaonong too! We hail from York Co Amish country.

    3. says:

      Agreed , reading it, I thought that isn’t lancaster pot pie, gotta use sapphron, also didn’t have onions in ours. Taste even better the next say heated in a fry pan.

    4. says:

      Saffron is soooo expensive!

    5. says:

      Instead of regular quarter onion, I used spring onions, added garlic powder, rosemary, oregano and poultry seasoning. Also added 1/2 cup cognac. But this was the perfect base to start with.

  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).

    1. says:

      Wow what an aha moment about the Dutch! As a Pa Dutch girl, I never understood what the “Dutch” was all about. Now it all makes sense! Thank you for that gem of info
      Love the recipe by the way, very similar to my grandmothers. I make it with gluten free flour and almond milk, and add a little spectrum shortening.

      1. says:


        I’m celiac and was looking at this recipe, wondering if I could just use Bob’s Red Mill 1-1 baking flour for the noodles.

        Do you mind sharing what you used? The almond milk sounds preferable for me, as well!

        1. says:

          Alice W, I’ve made gluten-free noodles. Just use the gluten-free flour instead. They turned out well.

    2. says:

      Ben, thank you for this. Our family hails from the PA German immigrants and I never understood the Dutch either. This makes sooo much more sense.

  15. says:

    Excellent recipe! PS…here’s a shout out to those from Schuylkill County. Did your Mom serve this up with dandelion salad with hot bacon dressing and homemade molasses bread? Now THAT’S what I call “comfort food “! Enjoy!

    1. Thanks! And yes, true comfort dinner!

    2. says:

      No but my grandmother made dandelion wine.

    3. says:

      Well we didn’t have the dandelion. BUT YES, to the molasses bread ! My husband always gets a kick out me having this with pot pie as it’s the only time I ever have it. But with my pot pie it’s a must! Lol!

  16. says:

    Perfect Bot Boi recipe. My husband’s family is from York, PA, and his grandmother made Bot Boi when he was growing up. We made this yesterday and everyone loved it.

  17. says:

    Thank you. My Mother left me a receipe with no directions.

    1. Thank you for letting us know, Gale. So glad you can make it now!

  18. says:

    Thanks, great recipe. This is my second favorite from PA. My first is chicken corn soup.

    It’s pretty much the same but with the addition of corn and chopped hard boiled eggs. Also instead of rolled noodles I use a wet/sticky batter with a little baking powder that’s added in teaspoon size lumps at the end that cook in about 20 min.

    1. says:

      Love chicken corn soup. Try it using some creamed corn with the regular. It is so good. I also make rivals. My husband is dutch and his mother made it that way.

  19. says:

    Thank you for your recipe. I have lived in Lancaster County for 20 years and love Chicken Pot Pie.
    I grew up in Maryland and the Chicken Pot Pie we grew up with had top and bottom crust. I have made this recipe over and over again and love your recipe the best. I did add a pinch of baking powder and my noodles are a small bit fuller which I like. Thanks so much!

  20. says:

    First time making pot pie and it turned out amazing! Used small game in place of chicken and it worked very well. Great texture and flavor! Will definitely be putting this one in the recipe box.

    1. says:

      When I was a kid my Mom used to make it with squirrel and rabbits that we brought home during hunting season. So good!

  21. says:

    A great way to cut up the dough is with a pizza cutter.

  22. says:

    I grew up and still live in south central Pennsylvania, and this is the best chicken pot pie I’ve ever had. I wasn’t sure about trying a company recipe – I originally started looking for one that was maybe an old family recipe – but came across this and decided to try it after reading all the great reviews. If you’ve never tried Pennsylvania Dutch Chicken Pot Pie, this is the one to try. And bonus – it makes a family size portion (we got about 7 bowls out of it) and tastes even better after re-heating.

  23. says:

    I tried to learn how to make the noodles from my grandmother back in the eighties but she never used a measuring cup or spoon in her life and I just never could get them right. Can’t wait to try this! One of my favorite comfort foods.

  24. says:

    Oh my goodness, my Mother made us Pot Pie growing up. She grew up in Coplay and Allentown. This tastes like her Pot Pie (minus the turmeric, because she did not have that in her recipe). This is amazing and I am grateful that you shared this recipe. Thank you!

    1. You’re welcome, Kelley! Glad you enjoyed it!

  25. says:

    This is great. Can you freeze it?

    1. Yes, you can freeze leftovers and heat them up later!

  26. says:

    Anyone make this dish at high altitude? I am
    Originally from PA but have moved to a mountain town in Colorado and would like to attempt to make this dish!

    1. says:

      I live in Co and have made it here. With altitude it may take longer to cook.

  27. says:

    Amazing!!!! I have made pot pie so many different ways, but I can tell you this is the best recipe. My husband is so fussy with what he eats. He said that it tasted just like his grandmoms.

  28. says:

    Born and raised in Lancaster (Leola) and this is a tried and true authentic pot pie!

  29. says:

    Making this recipe this week. So glad to have found it- it’s how my mom and grandma made it!

  30. says:

    This is as close to Pot Pie as you can get. The Pennsylvania Dutch name is Bot Boi.

  31. says:

    Since the shut down I been looking for different recipes for Pot Pie Dutch way. This NAILS IT !

    We had over 12 pot pie dinner set up that have been cancelled due to the covid 19. But now that I got this recipe we make it faithfully once a month… GREAT RECIPE!! THANK YOU !

  32. says:

    Thank you, I made this tonight and my family devoured it. Next time, I’ll just have to buy the little envelope of saffron like my parents always used when I was a kid.

  33. says:

    OMG, every taste bud in my mouth is rejoicing! My Momma was born and raised in the eastern panhandle of WV. We called this slippery chicken pot pie. It was a winter time staple in my childhood home. I have not had this in over 20 yrs.

  34. says:

    We made 18 batches of this recipe for a c free community meal and fed 125. It was tasty, hearty, and will received. We used a pasta roller for the noodles, it worked like a charm.
    Thank you, this is a keeper.

  35. says:

    I make this very same thing but we call it chicken noodle soup. I have a little hint if you find it hard to roll out the noodles. If you roll the dough out and it
    springs back all you need to do is cover the dough and let it rest 20 to 30 minutes and it will be much easier to work with. Letting it rest a bit relaxes the gluten.

  36. says:

    I agree with the person that suggested using a pizza cutter to cut the dough into squares. It works like a charm. So much easier than a knife.

  37. says:

    Grew up in Reading, Pa and miss all the great things I was raised on. Moved to West Virginia 4 years ago. This is one of my favorite things especially in the winter! Always bring back a car load of the PA foods I miss, Pot Pie, ring bologna, Lebanon bologna, Berks Hot Dogs, Clearfield White American Cheese & Goods Potato Chips! But this recipe is amazing! Can’t wait to convert all my friends into the Traditional Pot Pie!

    1. We can’t wait either! Thank you for the walk down memory lane, Marguerite!

  38. says:

    For the noodles…. what does 1 cup and 1 T of flour mean? Does that mean 1 cup plus 1 tablespoon? I wasnt sure. I’m getting ready to make this

    1. Yes, that is what it means. Thanks Jason!

  39. says:

    I made this for the first time. It was a recipe my Grandpa and Mom made when I was young. I didn’t know there was a recipe for it, and I am so happy to have found it. Thank you for publishing this recipe.

  40. says:

    I bought a bag of dried pot pie pasta squares from a amish store. Can I use this recipe

  41. says:

    I grew up in Lancaster County, I’m now just a Pennsylvania girl in a New Jersey world! It’s a crisp fall day here and have been yearning for some real comfort food. I found my mom’s recipes for pot pie noodles and they’re both different, I found this and it’s a match to one of them, only she used crisco instead of butter. I’m about ready to roll them out now, I can’t wait!! Thanks for the recipe

  42. says:

    This recipe is very close to my Grandmothers (from Gordon, Pa). She always said to make great pot pie you have to use a whole chicken. She also layered the noodles and potatoes to prevent the noodles from sticking.

  43. says:

    Hi I’m Puerto Rican from Chicago who was blessed to have Mennonite spiritual parents that introduced me and my family to all these wonderful food. I’m the same I can’t eat the pie Version when I had the best. This is her recipe exactly thank you

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