Unlike standard pie-crust recipes, authentic Pennsylvania Dutch and Amish chicken pot pie isn’t a baked pie at all. It is a hearty, stew-like dish featuring tender shredded chicken, root vegetables, and thick, square-cut egg noodles simmered together in a rich, flavorful broth.
Adapting this comfort classic for a slow cooker makes it effortless—letting the chicken simmer directly under a layer of sweet mixed vegetables before finishing with thick homestyle egg noodles
What Makes Amish Pot Pie Noodles Special?
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No Crust Needed: The “pie” name comes from the thick, square-cut pot pie dough noodles (bottboi) historically cooked directly in hot broth.
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Rich, Savory Gravy: As the chicken slow-cooks, its natural juices blend with cream soups and broths to form a silky gravy.
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Hearty & Satisfying: Wide egg noodles absorb all the poultry and vegetable flavors, making every bite thick and comforting.
Ingredients
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Chicken Breasts (1.5 to 2 lbs): Boneless, skinless breasts or thighs.
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Frozen Mixed Vegetables (1 bag / 12–16 oz): Peas, diced carrots, corn, and green beans.
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Condensed Cream of Chicken Soup (2 cans / 10.5 oz each): Provides a rich gravy foundation.
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Chicken Broth (2 cups): Keeps the dish moist and cooks the noodles.
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Amish-Style Egg Noodles (12 oz): Look for wide, extra-thick egg noodles or frozen pot pie dough squares.
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Poultry Seasoning & Garlic Powder (1 tsp each): Plus salt and black pepper to taste.
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Butter (2 tbsp): Melted in at the end for extra silkiness.
How to Make It
