Amish Chicken Pot Pie Noodles recipe

If you visit Pennsylvania Dutch Country and order a "chicken pot pie," you might be confused by what lands on your table. Instead of a flaky pastry crust baked in a pie tin, you will be handed a deep bowl filled with a steaming, ultra-thick, velvety stew.

To an Amish cook, the version with the baked top crust is known as a "meat pie." True, authentic Amish Chicken Pot Pieis an entirely different beast. It is the ultimate comfort food—a soul-warming hybrid between chicken-and-dumplings and a thick noodle soup.

The undisputed star of this dish is the pot pie noodle. These are thick, rustic, square-cut egg noodles that are dropped directly into a boiling chicken broth alongside potatoes and fresh vegetables. As they simmer, the starch from the fresh dough melts into the broth, naturally thickening it into a rich, velvety gravy.

If you are looking for a recipe that feels like a warm hug on a stressful day, this scratch-made Amish classic is exactly what your kitchen needs.

The Secret to the Perfect "Slippery" Noodle

In Pennsylvania Dutch kitchens, these are often lovingly referred to as "slippery noodles." Unlike Italian pasta, which is rolled ultra-thin and dried until brittle, Amish pot pie noodles are rolled thick, cut into squares, and cooked while the dough is still fresh and tender.

The only rule you absolutely cannot break when making this dish is The Rolling Boil Rule.

When it comes time to drop your dough squares into the pot, your chicken broth must be at a aggressive, rolling boil. If you drop fresh dough into a gentle, quiet simmer, the noodles will immediately clump together, sink to the bottom, and turn into a gummy, unappetizing paste. Dropping them in piece-by-piece into raging bubbles cooks the outside of each noodle instantly, keeping them perfectly distinct and delightfully chewy.

The Grocery List

For the Golden Chicken Stew

• 1 whole chicken (around 3–4 lbs) or 4 large bone-in chicken thighs: Do not use boneless skinless chicken breasts here! Cooking the meat on the bone is non-negotiable for creating that deeply savory, authentic yellow broth.

• 8 cups Water or Low-Sodium Chicken Stock

• 1 large Yellow Onion, chopped

• 2 Celery Stalks, diced

• 3 medium Carrots, peeled and sliced into thick coins

• 4 medium Yukon Gold Potatoes, peeled and cubed

• A pinch of Ground Turmeric: This is the classic Amish baker's secret. It doesn’t alter the flavor, but it gives the broth a beautiful, rich, golden-yellow color.

• Salt and Black Pepper, to taste

• Fresh Parsley, chopped (for a bright finish)

For the Scratch-Made Noodles

• 3 cups All-Purpose Flour

• 1 1/2 teaspoons Salt

• 3 large Eggs, room temperature

• 4 to 6 tablespoons Milk or Water

Step-by-Step Instructions: 

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