Amish Chicken Pot Pie Noodles recipe

Step-by-Step Instructions

1. Simmer the Base

Toss your bone-in chicken, chopped onion, and diced celery into a large, heavy stockpot. Pour over your water or stock, and add a generous pinch of salt, pepper, and your secret weapon—the ground turmeric. Bring it to a boil, then drop the heat to low. Cover the pot and let it simmer gently for about an hour. Your kitchen will start smelling incredible. You’ll know it’s ready when the chicken meat practically falls off the bone.

2. Shred the Meat

Carefully fish the chicken pieces out of the pot and set them on a plate to cool down. Keep that broth simmering on the stove! Once the chicken is cool enough to handle safely, shred the meat into rustic, bite-sized pieces, discarding the skin and bones. Cover the shredded chicken with foil so it stays juicy, and set it aside.

3. Make the Dough

While your chicken is simmering, you can easily knock out the noodles. Whisk the flour and salt together in a large bowl, then dig a small well in the center. Drop in your eggs and 4 tablespoons of milk. Use a fork or your hands to work the liquid into the flour until a shaggy dough forms. If it feels too dry, add another splash of milk. Knead the dough on a lightly floured countertop about 10 times until it forms a smooth ball. Let it rest under a clean kitchen towel for 10 minutes to relax the gluten.

4. Roll and Square

Dust your counter and a rolling pin with plenty of flour. Roll the dough out until it is about 1/8-inch thick (keep it a bit thicker than standard pasta for that comforting, dumpling-like bite). Using a sharp knife or a pizza wheel, slice the dough into rustic 2-inch by 2-inch squares.

5. The Grand Finale

Slide your cubed potatoes and sliced carrots into the simmering broth and let them cook for about 10 minutes. Next, crank the heat up until the pot is at a furious, rolling boil.

Drop your dough squares into the bubbling broth one by one, giving the pot a gentle stir every few seconds so they don't stick together. Once all the noodles are in, turn the heat down to a gentle simmer, cover the pot, and let it cook for 15 to 20 minutes. The noodles and vegetables will soften, and the broth will magical thicken up.

6. Serve it Up

Stir your shredded chicken back into the pot during the last 5 minutes just to heat it through. Taste the gravy and add a bit more salt or pepper if needed. Turn off the heat, ladle the thick, creamy comfort into deep bowls, and top with a handful of fresh chopped parsley.

A Note on Leftovers: If you have leftovers, celebrate! As this dish sits in the fridge overnight, the noodles will keep absorbing that savory gravy. The next day, it becomes so thick you can almost eat it with a fork. Just add a splash of water or extra chicken broth when you reheat it on the stove to loosen it back up