Forget what you know about potpie. From the middle of the Keystone State, Pennsylvania Dutch chicken pot pie takes a whole new approach to everyone’s favorite cozy meal.
Pennsylvania Dutch Chicken Pot Pie
Updated on Jun. 11, 2025
When most people think of chicken potpie, they imagine a single- or double-crust pie packed with chicken and vegetables in a creamy, thick sauce. But in central Pennsylvania, where the Amish and early German settlers made a lasting impact on the local cuisine, the classic chicken potpie looks a little different. Pennsylvania Dutch chicken pot pie is a regional delicacy and classic comfort food, and it’s certainly not what outsiders are expecting.
What is Pennsylvania Dutch chicken pot pie?
Pennsylvania Dutch chicken pot pie is a stew made with flat, square noodles, shredded chicken, potatoes and other vegetables in a homemade broth. It’s somewhere in between chicken noodle soup and chicken and dumplings. Locals also call this dish “slippery pot pie,” acknowledging the noodles in the title.
So, how did the Pennsylvania Dutch chicken pot pie recipe get its name? In the Pennsylvania Dutch language, which is a mixture of German dialects with English influence, this dish is called “bott boi.” Over time, English speakers turned it to “pot pie,” and the name stuck.
Ingredients for Pennsylvania Dutch Chicken Pot Pie
- Chicken: Cut up a whole chicken that’s around 2 to 3 pounds, or buy one that’s already broken down to save time.
- Vegetables: There are plenty of bright veggies in this PA Dutch chicken pot pie. We have our typical mirepoix—onions, celery and carrots—plus lots of cubed potatoes.
- Parsley: Fresh parsley adds an herbaceous, bright flavor to the rich broth.
- All-purpose flour: We’re making noodles from scratch here, and all-purpose flour is the best type of flour for the thick, square noodles that are signature in a Pennsylvania Dutch chicken pot pie recipe.
- Eggs: Lightly beat three room-temperature eggs so they mix into the noodle dough easily.
- Water: This recipe calls for water in both the homemade broth and the noodles. If you use filtered water for drinking, use that here for the best flavor possible.
Directions
Step 1: Boil the chicken
In a large stockpot, combine the raw chicken, chopped onion and celery. Cover everything with water, and bring to a boil. Once boiling, reduce the heat to a simmer. Cook everything until the chicken is tender and reads to 165°F when probed with a thermometer in the thickest part, about 1 hour.
Step 2: Take the meat off the chicken
Remove the chicken from the stockpot, and do not drain the broth. We’ll need it later.
Let the chicken cool slightly at room temperature so it’s easier to handle. Strip the chicken meat from the bones, and discard the skin and bones. Cut or shred the meat into bite-sized pieces. Set aside the meat and keep it warm.
Editor’s Tip: To keep the chicken warm, place it on a plate and cover it with aluminum foil.
Step 3: Boil the potatoes and carrots
Add the potatoes, carrots, salt and pepper to the broth in the stockpot that cooked the chicken. Cook the vegetables until they’re tender, 30 to 35 minutes. Return the meat to the pot and let it heat through.
Step 4: Make the noodle dough
Meanwhile, whisk together the all-purpose flour and salt in a large bowl. Using your hands or the bottom of a cup, make a well in the center.
In another bowl, beat together the egg and 2 tablespoons of water, then pour the egg mixture into the flour mixture’s well. Stir with a wooden spoon or your fingers in a claw form to create a dough.
Turn the dough onto a floured surface and knead it 8 to 10 times. If the dough is feeling dry, add more water as needed.
Step 5: Cut the noodles into squares
Roll the dough out to 1/8-inch thickness, keeping it as square or rectangular as possible for easy cutting.
Cut the dough into 2-inch squares. Allow the dough to rest, covered, for 10 minutes.
Editor’s Tip: Cover the dough well so it doesn’t dry out and become crinkly.
Step 6: Cook the noodles in the soup
Bring the soup back to a simmer, then add the square noodles all at once. Cook the soup until the noodles are tender, 15 to 20 minutes.
Step 7: Finish with the parsley
Portion the soup into bowls and garnish with fresh parsley. Serve and enjoy!
Recipe Variations
- Swap in ham: In certain parts of central Pennsylvania, ham pot pie is preferred over chicken. Feel free to venture that route.
- Add more veggies: If desired, sneak in a few more veggies, like corn, peas or green beans.
- Freshen the flavor: Any time I make a soup or stew, I always squeeze in half a lemon right at the end to brighten the flavor. You can also add more herbs along with the parsley, like dill, rosemary, bay leaves or thyme.
How to Store Pennsylvania Dutch Chicken Pot Pie
To store Pennsylvania Dutch chicken pot pie, allow it to cool completely to room temperature, then transfer leftovers to an airtight container. It can be kept in the fridge for up to three days.
Can you freeze Pennsylvania Dutch chicken pot pie?
Yes, you can freeze Pennsylvania Dutch chicken pot pie. Allow the pot pie to cool completely to room temperature, then transfer the soup to freezer-safe containers, leaving 1-inch headspace for expansion. Freeze for up to two months, then thaw overnight in the freezer or heat from frozen in a pot.
Pennsylvania Dutch Chicken Pot Pie Tips
Do you have to make your own stock?
No, you don’t have to make your own stock for our Pennsylvania Dutch chicken pot pie recipe. Feel free to buy a good-quality chicken stock (which is not the same as broth!) instead, and plus it up with extra salt and herbs or umami ingredients like tamari, soy sauce or miso.
Do you have to make the noodles from scratch? Can you use any noodles?
One of the signature qualities of a Pennsylvania Dutch chicken pot pie is the square, flat noodles. These noodles aren’t usually sold in grocery stores, but if you live near an Amish community, they might sell these noodles premade. If you really don’t want to make the noodles from scratch and you don’t live near an Amish community, you can use other pasta shapes such as Amish noodles or rotini pasta.
What do you serve with Pennsylvania Dutch chicken pot pie?
Pennsylvania Dutch chicken pot pie hits all the notes, so it’s great as-is. However, if you want to serve other sides with it, you can’t go wrong with crusty bread or a refreshing side salad. You could even serve it with other Pennsylvania Dutch-inspired recipes like Amish onion cake or potato stuffing casserole.
Pennsylvania Dutch Chicken Pot Pie
Prep Time
30 min
Cook Time
2 hours
Yield
6 servings
Ingredients
- 1 broiler/fryer chicken (2 to 3 pounds), cut up
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 quarts water
- 4 medium potatoes, peeled and cubed
- 3 medium carrots, sliced
- 1 teaspoon each salt and pepper
- 1/4 cup chopped fresh parsley
- NOODLES:
- 3 cups all-purpose flour
- 1-1/2 teaspoons salt
- 3 large eggs, room temperature, lightly beaten
- 4 to 6 tablespoons water
Directions
- In a large stock pot, combine chicken, onion and celery. Cover with water; bring to a boil. Reduce heat to a simmer. Cook until chicken is tender, about 1 hour.
- Remove chicken from pan; cool slightly. Remove meat from bones; discard skin and bones. Cut meat into bite-size pieces. Set aside; keep warm.
- Add potatoes, carrots, salt and pepper to both. Cook until tender, 30-35 minutes. Return meat to pot; heat through.
- Meanwhile, to make the noodles, combine flour and salt in a large bowl; make a well in center. In another bowl, beat egg and 2 tablespoons water; pour into well. Stir to form a dough. Turn dough onto a floured surface; knead 8-10 times. Add more water as needed. Roll to 1/8-in. thickness. Cut into 2-in. squares. Allow to rest, covered, for 10 minutes.
- Bring soup to a simmer; add noodles. Cook until noodles are tender, 15-20 minutes. Garnish with parsley before serving.
Nutrition Facts
1 serving: 503 calories, 8g fat (2g saturated fat), 154mg cholesterol, 1109mg sodium, 73g carbohydrate (4g sugars, 5g fiber), 32g protein.
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This recipe was handed down to me by my great-grandmother, who taught me how to make potpie in her small kitchen in Pennsylvania Dutch country. Every Dutch cook has her own variation of potpie, and this is our family's. We always eat it with pepper cabbage—a shredded cabbage salad with cider vinegar dressing. —Mae Wolford, Fleetwood, Pennsylvania
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