Amish Chicken Pot Pie Recipe (With Square Noodles) (2024)

This authentic Pennsylvania Dutch style Amish chicken pot pie recipe with square noodles can be on the table in only 30 minutes using leftover chicken and one large pot.

Amish “chicken pot pie” in Pennsylvania Dutch kitchens (as well as ours even though we aren’t Amish) means something different than the common double pie crust dish baked in the oven.

Pie crust dishes were referred to as “chicken pies” and chicken pot pie was something that was made in one big pot with homemade square noodles that were dropped in one by one by little helper hands.

The broth base, chicken, and vegetables in both meals taste very similar with the main difference being the pie crust vs square noodles.

Amish Chicken Pot Pie Recipe Ingredients

• 2 tablespoons butter
• 1 chopped onion
• 1 teaspoon minced garlic
• 3 large carrots chopped
• 3 cups chopped celery
• 2 russet potatoes diced
• 6 cups filtered water
• 32oz chicken broth
• 1 can cream of chicken soup
• Meat from a cooked rotisserie chicken
• 1 teaspoon salt
• 1 tablespoons herb de Provence
• Ground pepper to taste

To Make the Noodles:

• 2 cups flour
• 2 eggs
• 1.5 teaspoons salt
• 1/2 cup water

How to Make Amish Chicken Pot Pie (with square noodles)

Make the Noodle Dough:

Combine the eggs, salt, water, and flour together in a medium-sized bowl. Mix with a wooden spoon or your hands until it forms a slightly sticky, shaggy dough. If it is too sticky to work with, add more flour one tablespoon at a time until you get the consistency you like.

Cover the bowl with a clean dish towel and set it aside while you prepare the rest of the meal.

Make the Broth & Vegetables:

In a large pot or enameled dutch oven, melt the butter over low heat.

Add the onions, celery and carrots. Sauté for a few minutes until the onion becomes fragrant.

Add the minced garlic and sauté for a minute more while stirring to avoid scorching. Scorched garlic takes on a bitter flavor and loses some of its appeal.

Add water, chicken broth, and potatoes then bring to a low boil.

Back to the Noodles:

Roll the noodle dough out on a lightly floured surface until the dough is about 1/8″ thick. It should be thin because they will puff up a bit once they hit the broth in the pot.

Cut the dough into squares (I use a pizza cutter) by making long vertical and horizontal cuts about an inch apart.

Carefully release the noodles from the counter with a spatula or dough scraper and take them to the pot in handfuls. This part is tedious but trust me, it’s worth it.

Drop in the noodle squares one by one making sure that each noodle is coated in liquid without touching the others. If they get dropped in together, they will stick and be near impossible to separate.

Cook the noodles on medium heat for about 10 minutes until they become tender and fluffy.

Add the cooked chicken, cream of chicken soup, herbs, and salt. Stir every so often and cook for another 5 minutes.

Make a slurry of 2 tablespoons flour to 1/2 cup of water in a separate glass. Slowly pour this into the pot while stirring to evenly incorporate.

Turn the burner off but leave the pot where it is. Allow the broth to thicken for a few minutes before serving.

Top with fresh herbs if they’re available, and serve with crispy sourdough bread for a cozy, heart-warming meal.

How to Store Leftover Amish Chicken Pot Pie

I have not had luck freezing this dish but it may have been user error on my part. Since this is a family favorite, we rarely have enough to store for long periods anyway.

If I can spare my pot for another day or two, I will leave it in the stainless steel pot in the refrigerator so that I can just reheat it the next day for lunch. Otherwise, a large pyrex airtight container does the trick if you’re limited on space or cookware.

Old-Fashioned Amish Chicken Pot Pie Recipe (with square noodles)

Yield: 6-8 large servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This authentic Pennsylvania Dutch style chicken pot pie with square noodles can be on the table in only 30 minutes using leftover chicken and one large pot.

Ingredients

• 2 tablespoons butter
• 1 chopped onion
• 1 teaspoon minced garlic
• 3 large carrots chopped
• 3 cups chopped celery
• 2 russet potatoes diced
• 6 cups filtered water
• 32oz chicken broth
• 1 can cream of chicken soup
• Meat from a cooked rotisserie chicken
• 1 teaspoon salt
• 1 tablespoons herb de Provence
• Ground pepper to taste
• To Make The Noodles:
• 2 cups flour
• 2 eggs
• 1.5 teaspoons salt
• 1/2 cup water

Instructions

Make the Noodle Dough:

1. Combine the eggs, salt, water, and flour together in a medium-sized bowl. Mix with a wooden spoon or your hands until it forms a slightly sticky, shaggy dough. If it is too sticky to work with, add more flour one tablespoon at a time until you get the consistency you like.
2. Cover the bowl with a clean dish towel and set it aside while you prepare the rest of the meal.

Make the Broth & Vegetables:

1. In a large pot or enameled dutch oven, melt the butter over low heat.
2. Add the onions, celery and carrots. Sauté for a few minutes until the onion becomes fragrant.
3. Add the minced garlic and sauté for a minute more while stirring to avoid scorching. Scorched garlic takes on a bitter flavor and loses some of its appeal.
4. Add water, chicken broth, and potatoes then bring to a low boil.
5. Roll the noodle dough out on a lightly floured surface until the dough is about 1/8" thick. It should be thin because they will puff up a bit once they hit the broth in the pot.
6. Cut the dough into squares (I use a pizza cutter) by making long vertical and horizontal cuts about an inch apart.
7. Carefully release the noodles from the counter with a spatula or dough scraper and take them to the pot in handfuls. This part is tedious but trust me, it's worth it.
8. Drop in the noodle squares one by one making sure that each noodle is coated in liquid without touching the others. If they get dropped in together, they will stick and be near impossible to separate.
9. Cook the noodles on medium heat for about 10 minutes until they become tender and fluffy.
10. Add the cooked chicken, cream of chicken soup, herbs, and salt. Stir every so often and cook for another 5 minutes.
11. Make a slurry of 2 tablespoons flour to 1/2 cup of water in a separate glass. Slowly pour this into the pot while stirring to evenly incorporate.
12. Turn the burner off but leave the pot where it is. Allow the broth to thicken for a few minutes before serving.

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