PA Dutch Chicken Pot Pie

So I was talking to a good friend of mine the other day about ‘comfort food’ and they brought up the fact that they grew up with their mom calling chicken and dumplings ‘chicken pot pie’. Fast forward a few days and I came across PA Dutch Chicken Pot Pie - which I thought was funny since my friend who mentioned chicken pot pie is from PA. Of course I immediately sent the recipe to my friend for them to confirm and low and behold it was exactly what his mom used to make.

It sounded pretty tasty and it’s cold out here so I thought I would give it a try and put my healthified spin on it. So that’s exactly what I did!

As I said, this is basically what I would call chicken and dumplings. But, somehow the folks up north call it pot pie. Either way, it starts out pretty simply with mixing a basic noodle dough up. The base of the soup is simple veggies like carrots, celery, and onion in broth. Then you add in the noddles to cook, followed by chicken and BOOM you’re all done!

This stuff is really good, it makes a bit lot, and it reheats well too. I don’t know why it couldn’t be stored in the freezer either.

PA Dutch Chicken Pot Pie

PA Dutch Chicken Pot Pie

Yield: 8Author: The Skinny Fork (Amanda Plott)Prep time: 10 MinCook time: 25 MinTotal time: 35 MinThe PA Dutch take on chicken pot pie. It's classic and homey and basically chicken and dumplings. Great on cold winter nights when you need something warm for dinner!


  • 3 C. Flour
  • 2 Whole Large Eggs
  • 1/2 Tsp. Salt
  • 1/4-1 C. Water
Pot Pie
  • 8 C. Reduced Sodium Chicken Broth
  • 4 Medium Russet Potatoes, Peeled & Diced
  • 3 Celery Stalks, Chopped
  • 2 Carrots, Chopped
  • 1 Whole White Onion, Diced
  • 1 Tbsp. Dried Parsley
  • 1 Chicken Breast, Cooked & Shredded
  • 1/4 C. Water
  • 1 Tbsp. Cornstarch
  • Salt & Pepper to Taste


  1. In the base of a stand mixer fitted with the hook attachment, mix together the 3 C. Flour, 2 Whole Large Eggs, and 1/2 Tsp. Salt.
  2. Slowly add in 1/4-1 C. Water until a sticky dough ball has formed.
  3. Turn the dough out onto a lightly floured surface and roll it out to be 1/8-1/4" thick then cut into 1x1"-2x2" squares or something close to. Set aside.
  4. Place 8 C. Reduced Sodium Chicken Broth, 4 Medium Russet Potatoes, 3 Celery Stalks, 2 Carrots, 1 Onion, and 1 Tbsp. Dried Parsley into a large stock pot and bring to a boil over high heat.
  5. Once boiling, drop in the noodles one at a time, stirring in between a few to keep them from sticking together.
  6. Reduce the heat to a low boil, cover, and cook for 25 minutes, stirring every so often.
  7. Whisk together the 1/4 C. Water and 1 Tbsp. Cornstarch into a slurry.
  8. When the noodles are tender, add in the cooked chicken and the cornstarch slurry. Stir to combine and season with salt & pepper to taste.

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Nutritional Claims: Low Fat  Low Fat Abs  Sugar Conscious Mediterranean  Dairy Free  Milk Free  Peanut Free Tree Nut Free  Soy Free  Fish Free  Shellfish Free Pork Free  Red Meat Free  Crustacean Free  Mustard Free  Sesame Free  Lupine Free  Mollusk Free Alcohol Free  No Sugar Added  Kosher  B Healthy

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