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Pennsylvania Dutch Chicken Pot Pie

By Derrek Cooke


Difficulty: Medium

Prep time: 10 minutes

Cook time: 80 minutes

Servings: 6


  • 1 whole chicken or two packages of chicken thighs
  • 4 to 5 red potatoes
  • 1 bag Pennsylvania Dutch egg noodles
  • salt, to taste
  • ground black pepper, to taste


Put chicken in a large stock pot. Cover the chicken with water. Bring almost to a boil and then turn the heat down to a simmer. Simmer the chicken for one hour and 30 minutes. Take the chicken pieces out of the pot with a slotted spoon and put the pieces into a bowl and let cool. Do not dump the water. Take chicken meat off the bones and cut meat into smaller pieces.

Peel and cut potatoes and put them into the pot. Bring the potatoes to a boil and then turn down the heat and let them simmer for about 30 minutes. Before the 30 minutes are up, check the potatoes to see if they are tender.

Add the noodles to the pot and cook them for 20 minutes. Before the noodles are done cooking, add the chicken back to the pot. Season with salt and pepper and serve.