Amish Chicken Pot Pie with Homemade Noodles

Quick Recipe Version (TL;DR)

• Yield: 6 generous servings
• Prep Time: 25 minutes, including dough resting time
• Cook Time: 65 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• Homemade dough: 2 cups all-purpose flour (250 g), 2 large eggs, 1/4 cup water (60 ml), and 1/2 teaspoon fine salt; plus 2 tablespoons flour for rolling.
• Chicken and broth: 2 pounds boneless, skinless chicken thighs and 8 cups low-sodium chicken broth.
• Vegetables: 1 pound Yukon Gold potatoes, 3 medium carrots, 2 celery stalks, and 1 large yellow onion.
• Seasonings: 2 tablespoons unsalted butter, 1 teaspoon fine salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1 bay leaf.
• To finish: 2 tablespoons chopped fresh parsley.

Do This

• 1. Mix the dough ingredients, knead for 3 minutes, and cover. Rest for 20 minutes while preparing the vegetables.
• 2. Melt the butter in a 7-quart pot over medium heat. Cook the onion, carrots, and celery for 8 minutes.
• 3. Add broth, chicken, salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then simmer partially covered for 25 minutes, until the chicken reaches 165°F.
• 4. While the chicken simmers, roll the dough 1/8 inch thick and cut into 2-inch squares.
• 5. Remove and shred the chicken. Add the potatoes to the broth and simmer for 5 minutes.
• 6. Add the dough squares individually over 3 minutes, stirring gently. Simmer uncovered for 15 minutes, until the noodles are tender throughout.
• 7. Return the chicken and simmer for 4 minutes. Remove the bay leaf, stir in parsley, and serve in deep bowls.

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Why You’ll Love This Recipe

Amish Chicken Pot Pie with Homemade Dough Noodles is a Pennsylvania Dutch–style stovetop comfort dish, not a baked pie with a pastry crust. Thick squares of egg dough simmer directly in savory chicken broth alongside tender chicken and vegetables, making a hearty meal that lands somewhere between soup and stew.

• Comfort in every spoonful: Tender chicken, soft potatoes, and substantial homemade noodles make this wonderfully satisfying.
• Simple pantry ingredients: The dough needs only flour, eggs, water, and salt.
• Naturally rich broth: A little flour from the noodles gently thickens the broth without cream or a separate roux.
• Family-friendly flavor: Familiar vegetables and mild seasonings make it an easy meal to share.

Grocery List

• Produce: 1 pound Yukon Gold potatoes, 3 medium carrots, 2 celery stalks, 1 large yellow onion, and a small bunch of fresh parsley.
• Meat: 2 pounds boneless, skinless chicken thighs.
• Dairy: Unsalted butter; you will need 2 tablespoons.
• Eggs: 2 large eggs.
• Pantry: All-purpose flour, 8 cups low-sodium chicken broth, fine salt, ground black pepper, dried thyme, and 1 bay leaf.

Full Ingredients

For the Homemade Dough Noodles

• 2 cups all-purpose flour (250 g)
• 2 large eggs
• 1/4 cup room-temperature water (60 ml)
• 1/2 teaspoon fine salt (3 g)
• 2 tablespoons all-purpose flour (16 g), for dusting the work surface and dough

For the Chicken and Vegetables

• 2 tablespoons unsalted butter (28 g)
• 1 large yellow onion (about 8 ounces or 225 g), cut into 1/2-inch pieces
• 3 medium carrots (about 8 ounces or 225 g), peeled and sliced 1/2 inch thick
• 2 celery stalks (about 4 ounces or 115 g), sliced 1/2 inch thick
• 8 cups low-sodium chicken broth (1.9 liters)
• 2 pounds boneless, skinless chicken thighs (907 g), trimmed of excess fat
• 1 pound Yukon Gold potatoes (454 g), peeled and cut into 1-inch cubes
• 1 teaspoon fine salt (6 g)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley, plus a little extra for serving if desired

Step-by-Step Instructions

Step 1: Make and rest the egg dough

Combine the 2 cups flour and 1/2 teaspoon salt in a large bowl. Make a well in the center and add the eggs and 1/4 cup water. Beat the eggs and water with a fork, gradually pulling in the flour until a shaggy dough forms, about 2 minutes.

Turn the dough onto a clean work surface and knead for 3 minutes, until firm and mostly smooth. If loose flour will not incorporate, wet your hands and continue kneading rather than pouring in extra water. Cover the dough with an inverted bowl and let it rest at room temperature for 20 minutes. Meanwhile, chop the vegetables and trim the chicken.

Step 2: Soften the aromatic vegetables

Melt the butter in a wide, heavy-bottomed 7-quart Dutch oven or stockpot over medium heat. Add the onion, carrots, and celery. Cook for 8 minutes, stirring occasionally, until the onion softens and becomes translucent. The carrots and celery do not need to be fully tender yet. Avoid browning the vegetables deeply; this dish has a gentle, savory flavor.

Step 3: Simmer the chicken in the broth

Add the chicken broth, chicken thighs, 1 teaspoon salt, black pepper, thyme, and bay leaf. Increase the heat to medium-high and bring to a gentle boil, allowing about 5 minutes.

Reduce the heat to low or medium-low, partially cover the pot, and simmer gently for 25 minutes. The broth should show small, steady bubbles rather than a rolling boil. Check the thickest part of the chicken with an instant-read thermometer; it must reach 165°F (74°C). If necessary, continue simmering until it reaches that temperature.

Step 4: Roll and cut the dough squares

While the chicken simmers, divide the rested dough into two pieces. Using the reserved 2 tablespoons flour, lightly dust the work surface and rolling pin. Roll each piece to an even 1/8-inch thickness, about 3 mm.

Cut the dough into roughly 2-inch squares with a knife or pizza cutter. Spread the squares in a single layer on a lightly floured board or baking sheet. Avoid stacking them, which can make them stick together. Brush away any heavy coating of loose flour before cooking.

Step 5: Shred the chicken and start the potatoes

Transfer the cooked chicken to a clean plate with tongs. Add the potato cubes to the simmering broth and cook for 5 minutes, uncovered.

While the potatoes cook, let the chicken cool just enough to handle, then pull it into generous bite-size pieces with two forks. Keep any juices from the plate to return to the pot with the meat.

Step 6: Cook the homemade noodles

Maintain a steady, gentle simmer over medium-low heat. Drop the dough squares into the broth one at a time, distributing them around the pot rather than adding them in a pile. Take about 3 minutes to add them all, gently stirring between additions so they stay separate.

Once all the squares are in the pot, simmer uncovered for 15 minutes. Stir gently every 3 to 4 minutes, reaching along the bottom to prevent sticking. The noodles will puff slightly, and their starch will make the broth lightly silky. Cut into one square to check that it is tender throughout, with no dry, floury center. The potatoes should also be easily pierced with a fork. If either needs more time, continue simmering and check every 2 minutes.

Step 7: Finish and serve

Return the shredded chicken and its collected juices to the pot. Simmer for 4 minutes, until the chicken is hot throughout. Remove and discard the bay leaf, then stir in the parsley.

Taste the broth before adding any extra salt, since broth brands vary. Ladle into deep bowls, making sure each serving gets plenty of chicken, vegetables, and dough squares. Finish with a small pinch of parsley if desired. The broth will continue to thicken as the dish sits.

Pro Tips

• Keep the dough thickness even: Squares rolled to 1/8 inch cook reliably while remaining pleasantly substantial. Much thicker dough can stay gummy in the center.
• Use a wide, roomy pot: The noodles need space to circulate. A 7-quart pot makes it easier to add and stir them without tearing.
• Do not boil aggressively: A gentle simmer keeps the chicken tender and helps the vegetables and dough squares hold their shape.
• Let the noodles thicken the broth: A light dusting of flour is enough. Excess loose flour can make the broth pasty.
• Check doneness, not just the clock: Chicken thickness, dough thickness, and stove heat can change cooking time. Use a thermometer for the chicken and taste a noodle before serving.

Variations

• Use cooked chicken: Substitute 4 cups cooked, shredded chicken for the raw thighs. After adding the broth and seasonings, simmer the vegetables for 10 minutes instead of poaching the chicken for 25 minutes. Continue with the potatoes and noodles, adding the cooked chicken for the final 4 minutes.
• Add peas: Stir in 1 cup frozen peas with the shredded chicken during the final 4 minutes of cooking.
• Try chicken breasts: Substitute 2 pounds boneless, skinless chicken breasts. Start checking their temperature after 18 minutes of simmering and remove them as soon as they reach 165°F (74°C).

Storage & Make-Ahead

Refrigerate: Divide leftovers into shallow containers and refrigerate within 2 hours of cooking. Store at 40°F (4°C) or below for up to 4 days. The noodles will absorb broth as they sit, so leftovers will be thicker than the freshly cooked dish.

Reheat: For each serving, add 1/4 cup chicken broth and warm in a saucepan over medium-low heat for about 8 to 10 minutes, stirring gently, until the food reaches 165°F (74°C). Add more broth if you prefer a soupier consistency.

Freeze: Freeze cooled portions in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. The potatoes and noodles may become softer after freezing.

Prepare the dough ahead: Wrap the unrolled dough tightly and refrigerate for up to 24 hours. Let it stand at room temperature for 20 minutes before rolling. Keep raw egg dough refrigerated until you are ready to use it.

Nutrition (per serving)

Calories: 535 kcal | Carbs: 56g | Protein: 40g | Fat: 14g | Saturated Fat: 5g | Fiber: 4g | Sugar: 5g | Sodium: 980mg | Cholesterol: 215mg

Nutrition is an estimate for one-sixth of the recipe. Values vary with the chicken, broth brand, and amount of dusting flour used.