Pennsylvania Dutch Chicken Pot Pie

This Pennsylvania Dutch Chicken Pot Pie post has been a long time coming! I haven’t mentioned too many times on the blog that I am from a small town in Central Pennsylvania. I grew up about 45 minutes north of Harrisburg. I’m no world traveler, however I do know a lot of people think of chicken pot pie as a literal pie with chicken and vegetables in it. I always thought of Chicken Pot Pie as the Pennsylvania Dutch version. I like to call it the “soup kind.” 🙂

Truth be told, growing up we really didn’t have any family recipes. My parents weren’t the kind to make dinner and have the family sit around the table. I have no idea why, but I do cherish these moments with my own family now. I wish I could say this was a generational type of recipe, passed down from my Grandmother, but it really isn’t! My grandmother is Polish. What I remember her making were traditional Polish dishes. Very few times have a seen her cook anything else, mostly because we see her at large family gatherings where family members expect the good Polish stuff!

So the cat is out of the bag. This was not passed down to me by anyone. This is my own recipe that I created as an adult who wanted to eat traditional PA Dutch pot pie. I grew up eating it in the elementary school cafeteria, and it was awesome! This is a quicker version of some traditional recipes because I am not making my own noodles and stock.

Around here most grocery stores carry these noodles, however I have no idea if grocery stores elsewhere carry them. You can purchase them on Amazon here.

Recipe Tips

If you have ever made a homemade soup, you will be very well prepared to make this because the recipe is pretty much identical to a soup recipe. I do cook the noodles in the broth, which helps all of the flavors come together, and thickens up the broth a bit.

For the chicken, I just roasted my chicken in the oven prior to making the pot pie. I have in the past, boiled my chicken and made a homemade stock, then prepared the pot pie from the stock. I’ll just be honest and say I like this version better. It is easier and tastes the same, if not better to me. Slow cooking broth all day is a great thing to do if you have the time, but lately I haven’t. I wanted to share a chicken pot pie recipe that tastes great, but doesn’t take hours upon hours to make! To make this even quicker, you could pick up a rotisserie chicken at the grocery store and cut out the roasting step. Your family will never know!

Pennsylvania Dutch Chicken Pot Pie

By Dana Published: March 13, 2017

• Yield: 6 Servings
• Cook: 40 mins

This Pennsylvania Dutch Chicken Pot Pie post has been a long time coming! I haven't mentioned too many times on the blog that I am …

Ingredients

• 4 Tablespoons butter
• 1/2 medium onion diced
• 5 carrots peeled
• 1/4 cup flour
• 8 cups chicken stock
• 4 medium potatoes
• 1 12 ounce bag Pennsylvania Dutch square egg noodles
• 2 cups shredded chicken pre-cooked
• fresh thyme to taste
• additional salt and pepper to taste

Instructions

1. Dice 1/2 white onion, and peel and chop 5 carrots. Melt 4 Tablespoons butter over medium heat in a large pot or dutch oven. Add onion, carrot and cook until onion is translucent.
   
2. Add 1/4 cup flour and mix until a paste forms. Add 2 cups chicken stock slowly, stirring to incorporate flour and avoid chunks. When mixture thickens, add the rest of the stock and bring to a boil.
   
3. Add potatoes. Boil approx. 15 minutes, then add noodles. Boil approx. 11 minutes, or until noodles are cooked. Stir in shredded chicken, fresh thyme, and additional salt and pepper to taste.