Why Chicken Potpie Is Different in Pennsylvania—and So Much Better!
Updated: Dec. 08, 2022
Apparently, when you've had one chicken potpie, you haven't had them all. Here's what makes the Amish-style version of the classic comfort food so stick-to-your-ribs delicious.
When it comes to chicken potpie, most people think of the dish that’s more “pie” than “pot,” complete with a flaky crust. But in some parts of Pennsylvania, you’ll find something much different—and dare we say, even better. Meet Amish-style chicken potpie, a thick stew with flavors reminiscent of your mom’s homemade chicken noodle soup. Don’t forget to check out this cozy Amish chicken and noodles dish.
Fair warning: It takes a little more effort to whip up than your traditional recipe (no refrigerated pie crust here!) but one scoop of piping hot goodness and it will be well worth it.
Here are some more pot pie variations you’ll want to try.
It Has Homemade Noodles…
The main thing that sets Pennsylvania Dutch chicken potpie apart from the kind you’re likely used to is the homemade noodles that replace the pie crust or biscuits in many recipes. But don’t be intimidated—the dough is simple to make, using just flour, shortening and salt.
And you don’t have to worry about forming fancy shapes, either. The “noodles” are typically basic rectangles (some people even call them potpie squares).
Our Potpie Noodles Recipe
Step 1: In a small bowl, combine 2/3 cup flour and 1/8 tsp. salt. Make a well in the center. Beat 1 egg and 1 tsp. cold water; pour into well. Stir together, forming a ball.
Step 2: Turn dough onto a floured surface; knead for 8 minutes, adding a little flour if necessary to keep dough from sticking to surface or hands. Cover and let rest for 10 minutes.
Step 3: On a lightly floured surface, roll dough into a 12×8-in. rectangle. With a pizza cutter, cut into 1-in. squares. Let rest on a clean towel for 1 hour.
…and Some Secret Ingredients
Another defining characteristic of Amish-style chicken potpie is its golden yellow hue, which comes from a sprinkle of saffron mixed into the broth while it’s cooking. For a trendier (and more affordable) take, add a pinch of ground turmeric for color instead. (Here’s why that ingredient is trending.)
While you might be tempted to skim off the chicken fat before serving, don’t. The noodles will soak it up, giving them a robust flavor and adding a delicious depth to your dish. Plus, according to experts, a little (unsaturated) fat can be good for you anyway!
This lesser-known version of chicken potpie is exactly what you need to warm up on a chilly night, with rich broth and doughy noodles. And if you’re extra inspired by this homey dish, try one of these 47 recipes inspired by the Pennsylvania Dutch.
Pennsylvania Dutch Cucumbers
My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan
Aunt Edith’s Baked PancakeMy aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: a Dutch baby pancake. —Marion Kirst, Troy, Michigan
Best Ever Potato SoupYou'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
Brunch Egg BakeHere's an easy, tasty dish to make for company that still allows you to spend plenty of time with your guests. I grew up in the heart of Pennsylvania Dutch Country, and food was always the center of attention at our family get-togethers. We think brunch is the best meal of the day to gather and enjoy. —Gloria Rohlfing, York, Pennsylvania
Apple Slab PieApple slab pie is a terrific contribution to a covered-dish supper, picnic or potluck. It’s baked in a large 15x10 baking pan so it’s easy to make and tote, too. But be prepared—people always ask for a copy of the recipe! —Dolores Skrout, Summerhill, Pennsylvania
Asparagus Ham StrataYou can easily prepare this the night before for a luncheon, or in the morning for dinner. I serve it year-round for large groups, like my card and garden clubs, and make it for picnics and other occasions. Nearly every time I do, someone requests the recipe! —Ethel Pressel, New Oxford, Pennsylvania
Potato Stuffing CasseroleI adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. —Elsa Kerschner, Kunkletown, Pennsylvania
Tangy Bacon Green BeansMy grandmother’s Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salads. —Sharon Tipton, Casselberry, Florida
Apple-Walnut Maple ConserveVersatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.—Paula Marchesi, Lenhartsville, Pennsylvania
Pretty Pumpkin Cinnamon BunsI make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! —Glenda Joseph, Chambersburg, Pennsylvania
Dark Chocolate Chip Zucchini BreadA colleague brought this in one day for someone’s birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and not just because it's pretty good for you! —Sally Newton, Smethport, Pennsylvania
Make-Ahead Cabbage RollsI've relied on this recipe for years, and my cabbage rolls never fail to impress. As the host of a number of holiday parties, my guests have come to expect this main entree. —Nancy Foust, Stoneboro, Missouri
Spicy Potato SoupMy sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.— Audrey Wall, Industry, Pennsylvania
Kielbasa Cabbage SkilletSpicy kielbasa sausage and plentiful cabbage and potatoes give this dish a pleasing Old World flair. My husband never liked cabbage before I made this, but now he does! —Romaine Wetzel, Ronks, Pennsylvania
Mom's Roast BeefEveryone loves slices of this fork-tender roast beef with its savory gravy. The well-seasoned roast is Mom's specialty. People always ask about the secret ingredients. Now you have the delicious recipe for our favorite meat dish! —Linda Gaido, New Brighton, Pennsylvania
Chicken Potpie SoupMy grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it. —Karen LeMay, Seabrook, Texas
Amish Raisin CookiesI found this recipe for a chewy raisin cookie in one of the many Amish cookbooks I own. I haven't seen it duplicated anywhere else. —Marcia Wagner, Berrien Springs, Michigan
Originally Published: December 20, 2018
