Comfort Food: PA Amish Chicken Pot Pie

There is nothing more comforting on  a cold fall evening than a home made bowl of Chicken Pot Pie.  This recipe is easy – it takes a little time, but it so worth it. If you live in my area, you know that chicken pot pie is not that frozen thing that is chicken thrown into a pie shell!

This recipe is one of timing, to make everything come together.  To get started, you will need to gather these ingredients. Remember, I am a cook that leaves room for error. I am not about perfection. I like cooking to be fun.


1 cup diced celery

1/2 cup of chopped onion

1 tablespoon of parlsey

12 oz chicken broth

3 cups of water + water to add to dough

1 cup of diced carrots (more if you like carrots) – (try using a box of frozen honey glazed carrots, including the glaze)

2 bone-in chicken breast with skin on (cleaned)

2 1/2 cups of  flour

1 egg

1 1/2 tablespoon of shortening (crisco)

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1. Bring water to boil.  Place Chicken in water.Reduce heat and simmer  for 45 -55 minutes, until chicken is cooked all the way.

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2. While chicken is boiling, begin making your noodles. You will need water, egg, flour  and shortening (such as crisco)

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4. Mix flour, egg and shortening together. If you are using a mixer, use your dough hook to mix these ingredients well.  If you are mix by hand, you a large fork to mix together the egg, flour and shortening.  You want to make sure it is mixed throughly before you start adding your water.  Slowly add water as you are kneading your mixture.  Use enough water to help form your dough. Do not make to runny. Add a teeny bit of water at a time. Follow these steps to knead your dough:

  • Turn the dough out on a clean, floured work surface.
  • Flour your hands well or wear kneading gloves
  • Use the heel of your hands to compress and push the dough away from you, then fold it back over itself.
  • Give the dough a little turn and repeat Step 4. Put the weight of your body into the motion and get into a rhythm.
  • Keep folding over and compressing the dough until it becomes smooth and slightly shiny. Be careful to not OVERWORK your dough.. your noodles will be chewy.

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5. Once your dough is formed, shape into a ball.  Split into two balls to begin rolling your dough. Be sure to flour your work surface really well before rolling your dough. I use an attachment normally to roll my dough, but I wanted to show you how to do it with a pin.

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6. Use a smooth surface with lots of flour. As you can see, it’s not neat and pretty!

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7. Roll your pin towards you to flatten your dough.  Use the flour to help to keep the pin from sticking.

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8. Continue to work the dough until it is about 1/8 inch or so thick.

chicken pot pie 139. Once your dough is flat, flip it over.

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10. Slice dough into squares.  Don’t worry they don’t need to be perfect!

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11. Move dough to wax paper. I use my cookie cooling rack. Let dough dry for atleast a half hour.

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12. In the meantime, remove chicken from the water. Remove Skin from chicken. Shred chicken and put aside.  DO NOT DRAIN WATER!!!

chicken pot pie 313. Skim fat from chicken from the water. Add onions, celery, carrots, parsley to water. Add 8 oz of chicken stock to water. Add pinch of salt and pepper to water. Add chicken back to water. Simmer for 45-5o minutes.  By this point, your noodles should be dry.

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14. Slow drop noodles in one by one, stirring in between so they don’t stick.  Stir frequently.  Cook until noodles are tender.  Salt & Pepper to taste!

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  • Sandra Courtney

    I grew up with this & still fix it for my grandaughter (21) & I. We’re the only ones in my family that like it. Does anyone know if it can be frozen after it’s cooked?

    • Debbie

      I freeze this all the time. Sometimes you may need to add a little additional water or broth when you reheat.

  • Ellen Lopes

    I grew up with this dish :)
    My mother uses chicken nowadays, but back in the say she used smoked ham hokes!
    I absolutely love this dish.

  • Maggie

    I found your site doing a search for Chicken Pot Pie. I am roasting the chicken breast right now. I do this backwards, roast the chicken, take off the skin and bones, put meat aside to break up, put skin, bones, drippings into a pot and add veggies and make the stock…I add chicken stock (bought) as needed. Ina from Food TV has me now roasting and not boiling chicken, I must say it has a better taste.

    I grew up eating “beef” pot pie. I am from Southwestern Pa. I remember the first time I ate pot pie at a friends I could not belive my eyes……pie crust on top of the dish… I was in high school and soooo happy they were having beef pot pie. Funny they never heard of a beef pot pie that was more of a soup.

    • Shannon


      eckkk the pot pie with the crust.. is not pot pie!

  • Linda

    I live in PA near Amish country and love this recipe. I am making it today. Dont have time today to make home made noodles though, so I am substituting PA Dutch store bought pot pie noodles, sorry.
    It will be near zero outside so this is a great day for it. Those other recipes with dough on top, made in a ramakin– thats not pot pie.

    • Shannon


      PA Dutch noodles are great! Quick and still very tasty!

  • Mish

    Is there a printable version of this recipe????

    • Shannon


      working on Making recipe printable.

  • Mmm. I love chicken pot pie. I could put your recipe on my site if you would like. Just let me know.

    • Shannon

      Sure Wendy.


      • Mish

        Is there a printable version of this recipe???

  • Holly

    I live in Ohio, and this is my favorite meal of all time, and my gramma taught me how to make it almost exactly like this! Yummy!

    • Shannon

      Mine to Holly, especially when it is cold.

  • OMG! This is the way my mother taught me and we live in California so no one has ever seen it around here. We call it Chicken and Dumplings. We don’t like the biscuit kind everyone makes around here. I fix it for my kids now and it’s their favorite meal that they request all the time. I LOVE IT! Thanks for sharing. It’s the best.

    • Shannon

      Yeah this is definitely an east coast meal!

  • Anne

    Oh this look delish! I just added it to my recipe plan for next week. Thank you!