Pennsylvania Dutch Pot Pie

Forget everything you thought you knew about pot pie! This Pennsylvania Dutch version isn’t the pastry-topped creation you might expect – it’s a gloriously hearty soup loaded with tender chicken, farm-fresh vegetables, and hand-cut square noodles that will make your taste buds dance. Think of it as the ultimate comfort food that generations of families have been passing down for good reason.

What makes this dish truly special is the homemade chicken stock that forms its soul-warming foundation. The slow-simmered broth becomes incredibly rich and flavorful, while those square pot pie noodles (which are actually more like dumplings) absorb all that goodness as they cook. This isn’t just dinner – it’s a hug in a bowl that will have everyone at your table asking for seconds.

Ingredients

For the Homemade Chicken Stock:

• 4 chicken leg quarters
• 10 cups (80 fl oz) water
• 3 carrots, cut in 2-inch pieces
• 3 stalks celery, cut in 2-inch pieces (with leaves are best)
• 1 large yellow onion, quartered (with skins on)
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 6 stems fresh parsley
• 2 dried bay leaves
• 8 whole peppercorns

For the Pot Pie Noodles:

• 3 cups (360g) all-purpose flour
• 1 teaspoon kosher salt
• 2 large eggs
• ¾ cup (6 fl oz) whole milk (you may only need ⅔ cup)

For the Pot Pie Vegetables:

• ½ tablespoon kosher salt (plus more to taste)
• 2 russet potatoes, peeled, halved, and sliced ¼” thick
• 1 yellow onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced (without leaves)
• ½ cup peas (fresh, frozen, or canned)
• Fresh parsley, chopped, for garnish
• Celery salt, for topping

Steps

1. Cut a slit in between the leg and thigh on each leg quarter (this helps release more flavor), then layer them into a large stock pot. Add 10 cups of water, making sure the water completely covers the chicken – add more if needed. This creates the foundation for your rich stock.
2. Add the 3 carrots (cut in 2-inch pieces), 3 stalks celery (with leaves if possible), 1 large quartered onion (skins add color and flavor), 4 sprigs thyme, 2 sprigs rosemary, 6 stems parsley, 2 bay leaves, and 8 peppercorns. Bring the mixture to a full boil, then immediately reduce to a low simmer – a gentle bubble, not a rolling boil which would make your stock cloudy.
3. Simmer for about 2 hours until the chicken meat is extremely tender and falling off the bones. During this time, use a spoon to skim any foam or impurities that rise to the surface and discard them – this ensures a clearer, cleaner-tasting stock. Add water as needed to keep the chicken just covered, bringing it back to a simmer each time.
4. Remove the chicken pieces to a sheet pan to cool for about 15 minutes (until cool enough to handle). Place a colander over another large pot and strain the liquid to separate the stock from the vegetables. The vegetables have given their flavor to the stock, so you can discard them once cool.
5. Return the strained stock to low heat and stir in the ½ tablespoon kosher salt. Taste and adjust seasoning – the stock should be flavorful but not overly salty as it will reduce further during cooking.
6. For the pot pie noodles: Lightly flour a large sheet pan with about 2 tablespoons of flour spread evenly across the surface. This prevents sticking later.
7. In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups flour, 1 teaspoon kosher salt, and 2 large eggs. Mix on low speed until a shaggy dough begins to form (about 30 seconds).
8. With the mixer still running on low, slowly drizzle in ⅔ cup of the milk until the dough comes together. The dough should be moist but not sticky – if it looks dry and crumbly, add the remaining milk 1 tablespoon at a time. You’ll know it’s right when the dough forms a cohesive mass that pulls away from the sides of the bowl.
9. Transfer the dough to a lightly floured surface (use about 1-2 tablespoons of flour). Sprinkle another 1 tablespoon of flour onto the top of the dough and your rolling pin to prevent sticking.
10. Roll the dough to ⅛” thickness (about the thickness of two quarters stacked together), keeping it roughly rectangular. Don’t worry about perfect edges – rustic is authentic!
11. Using a sharp knife or pizza cutter, cut the dough into 1-2″ squares. Transfer the cut noodles to the floured sheet pan in a single layer, sprinkle with more flour (about 1 tablespoon), then add any remaining noodles on top. Cover with plastic wrap and let rest for at least 10 minutes while you prepare the vegetables.
12. For the final assembly: Bring the stock to a low boil (small, consistent bubbles). Peel and chop all vegetables as directed, then add the potatoes, onion, garlic, carrots, and celery (everything except the peas) to the stock. Cook for 10 minutes until the vegetables begin to soften but still retain some firmness when pierced with a fork.
13. While the vegetables cook, pick the cooled chicken meat off the bones, discarding any skin, fat, and bones. Pull the meat into 1-2″ chunks – not too small or they’ll get lost in the pot pie.
14. Add the noodles to the pot by the handful, stirring gently between additions to prevent clumping. Boil the noodles for 8 minutes until they’re tender but still have a slight chew (they’ll continue cooking).
15. Add the reserved chicken chunks and ½ cup peas to the pot. Simmer for another 5 minutes until everything is heated through and the noodles are fully tender. The broth should have thickened slightly from the starch in the noodles.
16. Ladle the hot pot pie into bowls and top with fresh chopped parsley and a light sprinkle of celery salt (about ⅛ teaspoon per bowl). Serve immediately with a piece of crusty, buttered bread on the side for the full Pennsylvania Dutch experience.

Smart Swaps

• Use boneless, skinless chicken thighs (about 2 pounds) instead of leg quarters for easier prep, though you’ll lose some richness in the stock
• Replace half the all-purpose flour with whole wheat flour for more fiber, but expect slightly heartier noodles
• Substitute turkey for chicken during holiday season – use about 2 pounds of turkey parts
• Try leeks instead of yellow onion for a more delicate, slightly sweet flavor

Make It Diabetes-Friendly

• Use 2 medium parsnips instead of potatoes to reduce carbs by approximately 15g per serving
• Make thinner noodles (roll to 1/16″ thickness) and use 25% less to reduce carbohydrate load
• Add 1 cup diced celery root for extra vegetables without adding significant carbs
• Serve in smaller 1-cup portions as a starter rather than a main dish, pairing with a protein-rich side to slow glucose absorption

Pro Tips

• The stock can be made 1-2 days ahead and refrigerated, which actually improves flavor and makes it easier to remove fat from the surface
• For extra-rich broth, add 2 chicken feet to the stock (ask your butcher)
• When rolling noodles, aim for consistent thickness rather than perfect shapes – uneven cooking is the enemy of good noodles
• If your broth isn’t as golden as you’d like, add 1 teaspoon of turmeric for color without changing the flavor significantly