Why Chicken Potpie Is Different in Pennsylvania—and So Much Better!
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.
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.