Lancaster County Chicken Pot Pie
The Pennsylvania Dutch version of pot pie, made not with a pastry crust but with wide, flat egg noodles simmered in rich chicken broth.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Equipment
- •Rolling pin
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 16
- carbs
- 45
- protein
- 32
- calories
- 470
Instructions
- 1
Gently simmer the chicken in salted water until fully cooked, about 45 minutes.
- 2
Take out the chicken and shred the meat. Save the cooking broth.
- 3
Mix the flour, eggs, and a pinch of salt into a stiff dough. Add water as needed.
- 4
Roll the dough thin and cut it into wide squares. Let the squares dry for 15 minutes.
- 5
Bring the broth back to a gentle simmer on the burner. Add the potatoes, carrots, and onion.
- 6
Cook the vegetables for 10 minutes. Drop in the noodle squares.
- 7
Simmer until the noodles are tender and the broth thickens slightly, about 15 minutes.
- 8
Stir the shredded chicken back in and season with pepper. Garnish with parsley and serve.
Chef's tips
Roll the dough thin and let it rest before cutting so the noodles hold their shape. Use rich homemade broth for the best flavor.
Storage
Refrigerate for up to 3 days; the noodles will continue to thicken the broth as it sits.
Reheating
Reheat gently on the stovetop with a little added broth or water.
Common mistakes to avoid
- •Expecting a baked pie with a crust instead of a stovetop noodle stew
- •Cooking the noodles too long until they become mushy
Serving suggestions
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