Pennsylvania Dutch chicken pot pie is a rich and comforting dish of chicken and vegetables topped with homemade pastry square dumplings. This easy pot pie is made entirely from scratch - no cream soup needed!
Pennsylvania Dutch chicken pot pie is a regional staple that deserves to have a bigger spotlight! This dish of cooked chicken and veggies with homemade pastry dumplings is pure comfort food.
I lived in Pennsylvania for a few years as a kid and there are a number of dishes that I had and loved during that time. This version of pot pot pie is different than a pot pie that's made with a crust and filling.
This recipe has veggies and chicken in a thickened filling. The filling is topped with simple homemade pastry squares that cook in the broth. Feel free to skip thickening the filling for a soupier dish!
Ingredient notes and substitutions
- Chicken Breast: Substitute with chicken thighs for more flavor, or use turkey breast as another alternative.
- Potatoes: You can use a different type of potato, like gold potatoes, in this recipe.
- Spices: Feel free to adjust the spices based on your tastes and what you have on hand. Poultry seasoning can be a good substitute for thyme and sage, offering a blend of herbs that complement chicken dishes well.
How to make Pennsylvania Dutch chicken pot pie
Here you'll find step-by-step photos showing how to make this recipe along with expanded instructions and explanations. The full recipe is given below.
Step 1: To make the dough, combine 2 cups flour and ½ teaspoon salt in a large mixing bowl.
Step 2: Beat the eggs and add to the flour mixture.
Step 3: Gradually add water, 1 tablespoon at a time, mixing until a stiff dough forms. Only use as much water as you need to form a stiff dough.
Step 4: Knead the dough on a floured surface until smooth. Cover and let rest while preparing the filling.
Step 5: In a large pot, bring the chicken broth to a boil.
Step 6: Add the cubed chicken breast and simmer for about 15 minutes or until cooked through.
Step 7: Remove the chicken with a slotted spoon and set aside. Reserve the broth.
Step 8: In the same broth, cook the potatoes, carrots, and onions until tender, about 10-15 minutes.
Step 9: Return the chicken to the pot.
Step 10: Divide the dough into two parts.
Step 11: On a floured surface, roll out each part into a thin sheet.
Step 12: Cut dough into squares or rectangles about 2x2 inches.
Tip >> A pizza cutter works really well for cutting the dough.
Step 13: In a separate medium bowl, whisk the milk and ½ cup flour until smooth.
Step 14: Gradually stir this mixture into the pot with the chicken and vegetables.
Step 15: Season with salt, pepper, thyme, and sage.
Step 16: Bring the broth mixture to a gentle boil, making sure to stir occasionally to prevent the bottom from burning.
Step 17: Drop the dough squares into the boiling mixture one at a time, stirring to prevent sticking.
Step 18: Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until the dough squares are cooked through.
Step 19: Adjust the seasoning with additional salt, pepper, and herbs if needed.
Step 20: Ladle the pot pie into bowls, ensuring each serving has a generous portion of chicken, vegetables, and dough squares. Serve hot.
Tips
- Rotisserie chicken: You can use leftover chicken or rotisserie chicken in this recipe. To use cooked chicken, skip steps 2 and 3. Add the cooked chicken in step 5 and continue with the recipe.
- To Reheat: Heat leftovers in the microwave until it reaches your desired temperature. Also, you can reheat it on the stovetop over low to medium heat, stirring occasionally until it's heated through.
- To Freeze: After cooking, allow it to cool completely, then transfer it to a freezer-safe container or resealable Ziplock plastic bag. When ready to eat, thaw it in the refrigerator overnight and reheat it.
Serving suggestions
I like to sprinkle on a bit of fresh parsley before serving to brighten up the pot pie. Here are some ideas to complete this meal:
- Garden Salad: A simple mixed greens salad is a great way to balance out the rich pot pie.
- Steamed Vegetables: Steamed green beans or broccoli are a great way to add some healthy greens and texture to the meal.
- Bread or rolls: Warm, soft dinner rolls are perfect for sopping up any sauce left in the bowl.
Recipe FAQs
Yes, you can use store-bought dough if you're short on time. However, the homemade dough adds a rustic touch and authentic flavor to the dish.
While this recipe traditionally calls for chicken, you can certainly substitute it with other meats, such as turkey or even beef, if you prefer. The cooking time may vary depending on the choice of meat.
Absolutely! You can prepare the dough up to 24 hours ahead of time and refrigerate it until you're ready to assemble the pot pie. This can help save time on the day you plan to cook the dish.
Storage
Pennsylvania Dutch Chicken Pot Pie should be stored in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.
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Pennsylvania Dutch chicken pot pie
Ingredients
Dough
- 2 cups all-purpose flour
- 2 large eggs
- ½ teaspoon salt
- 4-6 tablespoons water as needed
Filling
- 4 cups reduced-sodium chicken broth
- 1 pound uncooked chicken breast cubed
- 2 medium Russet potatoes peeled and cubed
- 2 large carrots peeled and sliced
- 1 large onion chopped
- 2 cups milk
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
Instructions
Dough
- To make the dough, combine 2 cups flour and ½ teaspoon salt in a large mixing bowl.
- Beat the eggs and add to the flour mixture.
- Gradually add water, 1 tablespoon at a time, mixing until a stiff dough forms.
- Knead the dough on a floured surface until smooth.
- Cover and let rest while preparing the filling.
Filling
- In a large pot, bring the chicken broth to a boil.
- Add the cubed chicken breast and simmer for about 15 minutes or until cooked through.
- Remove the chicken with a slotted spoon and set aside. Reserve the broth.
- In the same broth, cook the potatoes, carrots, and onions until tender, about 10-15 minutes.
- Return the chicken to the pot.
- Divide the dough into two parts.
- On a floured surface, roll out each part into a thin sheet.
- Cut dough into squares or rectangles about 2x2 inches.
- In a separate medium bowl, whisk the milk and ½ cup flour until smooth.
- Gradually stir this mixture into the pot.
- Season with salt, pepper, thyme, and sage.
- Bring the broth mixture to a gentle boil, making sure to stir occasionally to prevent the bottom from burning.
- Drop the dough squares into the boiling mixture one at a time, stirring to prevent sticking.
- Reduce heat to a simmer, cover, and cook for about 15-20 minutes, or until the dough squares are cooked through.
- Adjust the seasoning with additional salt, pepper, and herbs if needed.
- Ladle the pot pie into bowls, ensuring each serving has a generous portion of chicken, vegetables, and dough squares. Serve hot.
Notes
- Chicken Breast: Substitute with chicken thighs for more flavor.
- Potatoes: You can use a different type of potato, like gold potatoes, in this recipe.
- Spices: Feel free to adjust the spices based on your tastes and what you have on hand.
- Nutrition values are estimates.
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