Amish Chicken Pot Pie Recipe

Introduction to Amish Chicken Pot Pie Recipe

Amish chicken pot recipe pie is more than just a meal—it’s a taste of tradition. Rooted in Pennsylvania Dutch cooking, this dish reflects the Amish way of life: simple, hearty, and nourishing. Unlike many modern pot pies, the Amish version is not always baked in a pastry shell. Instead, it often features tender chunks of chicken simmered in a rich broth with vegetables and either noodles or a flaky crust, depending on the variation.

What makes it stand out is its wholesome preparation. The recipe relies on fresh, everyday ingredients such as chicken, carrots, potatoes, and onions—foods commonly grown in Amish communities. Nothing fancy, just farm-to-table cooking that’s rich in flavor.

Amish chicken pot pie is comfort food at its best. It’s filling enough for a family dinner, yet versatile enough to adjust with what you have on hand. Whether served with noodles in broth (the Pennsylvania Dutch style) or baked with a golden crust, it remains a beloved dish for gatherings and weeknight meals alike.

Traditional vs. Modern Variations

Amish chicken pot pie has two main versions, and knowing the difference helps you decide which one fits your taste.

Traditional Amish Style:

The original Amish pot pie isn’t baked with a crust. Instead, it’s more like a hearty stew. Tender pieces of chicken are cooked in a savory broth with vegetables like carrots, potatoes, and celery. What makes it unique is the addition of thick square noodles, often homemade. These noodles soak up the flavorful broth and give the dish its rich, comforting texture. This version is sometimes called “Pennsylvania Dutch pot pie.”

Modern Crust Variation:

Over time, the recipe adapted into a baked version that many people recognize today. In this style, the filling of chicken, vegetables, and creamy sauce is enclosed in a flaky pie crust. The golden top adds both crunch and visual appeal. It’s closer to what most people think of as a classic chicken pot pie but still carries Amish roots through its simple, wholesome ingredients.

Why the Difference Matters:

The traditional style is lighter, broth-based, and perfect for cold weather comfort. The baked version is richer and feels more like a special occasion meal.

Essential Ingredients

Amish chicken pot pie uses everyday, farm-fresh ingredients that come together to create a filling, flavorful meal. Whether you’re making the traditional noodle-based version or the baked crust variation, the base ingredients remain simple and wholesome.

Chicken

The star of the dish. Traditionally, a whole chicken is simmered to make both the meat and broth. You can also use chicken thighs or breasts for convenience. Dark meat adds extra richness, while white meat keeps it lean.

Vegetables

Carrots, potatoes, and celery are classics in Amish cooking. Onions add depth and sweetness. You can include peas, corn, or green beans if you prefer more variety.

Broth or Stock

A homemade chicken broth gives authentic flavor. If using store-bought, choose low-sodium so you can control the seasoning.

Noodles or Pie Crust

• Noodles (Traditional Style): Hand-rolled square noodles made with flour, eggs, and water. These soak up the broth and make the dish hearty.
• Pie Crust (Modern Style): A buttery, flaky crust that turns the dish into a classic baked pot pie. Store-bought crust works in a pinch, but homemade crust adds authentic charm.

Seasonings

Simple but effective: salt, pepper, parsley, thyme, and bay leaf. Some Amish cooks also add a touch of butter or cream to enhance richness.

Optional Thickener

A little flour or cornstarch can be used if you prefer a creamier, thicker filling in the baked version.

Kitchen Tools and Equipment Needed

Making Amish chicken pot pie doesn’t require fancy gadgets. The Amish style of cooking relies on basic, practical tools that keep things simple. Having the right equipment ready will make the process smoother and more enjoyable.

Large Stockpot or Dutch Oven

Essential for simmering the chicken, vegetables, and broth. If you’re making the traditional noodle-based pot pie, this pot does all the work.

Baking Dish or Pie Pan

Needed if you’re preparing the baked crust version. A deep-dish pie pan works best to hold the filling and prevent bubbling over.

Rolling Pin and Pastry Board (Optional)

For those making homemade noodles or pie crust. Rolling the dough thin and even is key for both noodles and crust.

Mixing Bowls

Handy for preparing dough, whisking ingredients, or holding chopped vegetables.

Sharp Knife and Cutting Board

Used for chopping vegetables and cutting cooked chicken into bite-sized pieces.

Ladle and Wooden Spoon

A ladle helps serve the broth-based version. A sturdy spoon is useful for stirring thick fillings.

Measuring Cups and Spoons

Important for keeping the balance of seasonings and flour accurate.

Colander or Strainer

Useful for draining the chicken after boiling or for rinsing vegetables.

Whisk (Optional)

Helps blend flour into broth smoothly if you’re thickening the sauce.

Step-by-Step Preparation Guide

Preparing Amish chicken pot pie is all about layering flavors and keeping the process simple. Here’s a clear, step-by-step guide to help you make either the traditional noodle version or the baked pie crust version.

Step 1: Cook the Chicken

Place a whole chicken (or pieces) in a large stockpot. Cover with water or chicken broth, then add onions, celery, carrots, salt, pepper, and a bay leaf. Simmer gently until the chicken is tender and fully cooked, about 45–60 minutes. Remove the chicken, let it cool slightly, and cut the meat into bite-sized chunks. Reserve the broth for later.

Step 2: Prepare the Vegetables

Peel and chop potatoes, carrots, and celery into small, even pieces. If making the baked version, also prepare peas or corn to add sweetness. For the broth-based version, keep the vegetables slightly larger to hold up in the stew.

Step 3: Make the Noodles or Crust

Traditional Noodles:

Combine flour, egg, salt, and a little water. Roll out the dough and cut into thick squares. Let the noodles rest while you prepare the broth.

Pie Crust:

Use homemade or store-bought pie dough. Roll it out to fit your pie dish. Prepare both bottom and top crusts if making a double-crust pie.

Step 4: Assemble the Dish

For Traditional Pot Pie (with Noodles):

Return the broth to a simmer. Add the vegetables and cook until tender. Drop in the noodle squares and cook until they become soft and chewy. Stir in the chicken pieces and adjust seasoning.

For Baked Pot Pie (with Crust):

Sauté vegetables in butter until soft, then stir in flour to create a roux. Slowly whisk in broth to form a creamy sauce. Add chicken and vegetables to the sauce and pour the mixture into the pie crust. Cover with the top crust, seal edges, and cut small slits for steam.

Step 5: Cook or Bake

• Noodle Version: Let everything simmer until noodles are cooked through and flavors blend, about 20–30 minutes.
• Baked Version: Bake at 425°F (220°C) for 30–35 minutes, or until the crust is golden brown.

Cooking and Baking Instructions

The cooking method depends on whether you’re preparing the traditional Amish noodle version or the modern baked crust version. Both are straightforward, but a few key details ensure the best results.

Traditional Amish Pot Pie (Noodle Style)

Simmering the Broth:

After cooking the chicken, strain the broth to remove bones and vegetables. Return the clear broth to the pot and bring it back to a gentle boil.

Cooking the Vegetables:

Add diced potatoes, carrots, and celery to the simmering broth. Cook until they begin to soften, about 10–12 minutes.

Adding Noodles:

Drop the homemade noodle squares into the simmering broth. Stir occasionally to prevent sticking. Cook for about 8–10 minutes, or until the noodles are tender but not mushy.

Finishing Touches:

Stir in the shredded chicken. Simmer for an additional 5 minutes to let flavors meld. Adjust seasoning with salt, pepper, and herbs like parsley.

The result is a hearty, stew-like dish that’s served hot in bowls.

Baked Amish Chicken Pot Pie (Crust Style)

Prepare the Filling:

Sauté onions, celery, and carrots in butter until softened. Stir in flour to create a roux, then slowly whisk in reserved chicken broth. Simmer until the sauce thickens. Add chicken, potatoes, peas, and corn. Stir until everything is well coated.

Assemble the Pie:

Place one pie crust in a greased pie dish. Pour the filling inside. Cover with the second crust, sealing the edges and cutting small slits in the top for steam.

Baking Instructions:

Preheat oven to 425°F (220°C). Bake for 30–35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil halfway through.

Resting the Pie:

Let the baked pot pie rest for 10 minutes before slicing. This allows the filling to set and makes serving easier.

Serving Suggestions

Amish chicken pot pie is a hearty, filling dish on its own, but pairing it with the right sides and accompaniments can turn it into a well-rounded meal. Whether you prepare the traditional noodle-based version or the baked crust variation, here are some serving ideas:

For Traditional Noodle Pot Pie

• Fresh Bread or Rolls: A slice of Amish white bread, cornbread, or dinner rolls is perfect for soaking up the rich broth.
• Pickled Vegetables: In Amish kitchens, pickled beets, cucumbers, or chow-chow relish are common sides that add tang and balance the richness of the dish.
• Simple Salad: A crisp lettuce or cabbage salad with a light vinaigrette keeps the meal refreshing.

For Baked Pot Pie with Crust

• Steamed or Roasted Vegetables: Green beans, broccoli, or roasted Brussels sprouts add color and nutrients without overpowering the main dish.
• Mashed Potatoes: If you want an extra dose of comfort food, serve with creamy mashed potatoes and a little gravy.
• Side of Fruit: Amish families often serve apple sauce or stewed fruits to complement savory meals with a hint of sweetness.

Beverage Pairings

• Traditional Choices: A glass of cold buttermilk or fresh-pressed apple cider pairs beautifully with Amish dishes.
• Modern Options: Light iced tea, lemonade, or even a crisp white wine for the baked version.

Presentation Tips

For the noodle pot pie, ladle generous portions into deep bowls and sprinkle with fresh parsley. For the baked pot pie, cut into wedges and serve warm from the oven with a garnish of thyme or rosemary for a rustic touch.

Expert Notes and Tips

Making Amish chicken pot pie is simple, but a few expert tips can elevate your dish from good to exceptional. These notes will help you avoid common mistakes and achieve that authentic, comforting flavor every time.

Choose the Right Chicken

A whole chicken simmered for broth delivers the richest flavor and tender meat. If short on time, use bone-in chicken thighs. They add depth that boneless breasts sometimes lack.

Don’t Rush the Broth

Simmer gently, not at a rolling boil. A slow simmer keeps the broth clear and flavorful. Skim off foam as it cooks for a cleaner taste and better texture.

Noodle Tips (Traditional Version)

Roll the dough slightly thick. Thin noodles can fall apart in the broth. Let the dough rest before cutting to help it hold shape. Add noodles slowly to prevent clumping. Stir gently after adding.

Crust Tips (Baked Version)

Chill your dough before rolling this keeps the crust flaky. Brush the top crust with egg wash for a golden finish. Always cut a few slits in the crust to allow steam to escape and prevent sogginess.

Balance the Vegetables

Potatoes and carrots add heartiness but can absorb liquid quickly. Cut them evenly so they cook at the same rate. Don’t overload the filling—too many vegetables make the dish watery or prevent the crust from sealing properly.

Season Simply, but Well

Stick to salt, pepper, and fresh herbs like parsley or thyme. Taste the broth before final assembly and adjust—once baked or finished, it’s harder to fix.

Avoid Overcooking

For noodle pot pie, remove from heat once noodles are just tender. For baked pot pie, let it rest after baking so the filling thickens without drying out.

Storing and Reheating

Amish chicken pot pie is often made in generous portions, perfect for family meals or gatherings. The good news is that leftovers store and reheat beautifully if handled the right way. Here’s how to keep your dish fresh and flavorful for later.

Storing the Traditional Noodle Version

• Refrigeration: Allow the pot pie to cool to room temperature. Transfer to an airtight container and refrigerate for up to 3–4 days.
• Freezing: Noodle-based pot pie does not freeze well because the noodles tend to become mushy. For best results, freeze just the broth and chicken, then add fresh noodles when reheating.

Storing the Baked Crust Version

• Refrigeration: Cover the pie dish with foil or plastic wrap, or transfer slices to airtight containers. Keeps well in the fridge for 3–4 days.
• Freezing: The baked version freezes much better. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. For convenience, freeze in single portions.

Reheating Instructions

Traditional Noodle Pot Pie:

Reheat on the stovetop over medium-low heat. Add a splash of broth or water if it seems too thick. Stir occasionally until warmed through.

Baked Pot Pie:

• Oven: Preheat to 350°F (175°C). Cover with foil to prevent the crust from burning. Bake for 20–25 minutes or until heated through.
• Microwave (Quick Option): Heat individual slices for 2–3 minutes, but note the crust may lose some crispness.

Tips for Best Results

Always cool the dish completely before refrigerating or freezing to avoid soggy textures. Reheat slowly to maintain flavor and texture. For frozen baked pot pie, bake directly from frozen at 375°F (190°C) for 45–55 minutes, or until piping hot in the center.

Conclusion