Why Chicken Potpie Is Different in Pennsylvania—and So Much Better!
Updated: Feb. 05, 2021
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.
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Amish Breakfast Casserole
We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana
Best Ever Potato Soup
You'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
Slow-Cooker Sauerbraten
My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad. —Norma English, Baden, Pennsylvania
Pennsylvania Dutch Coleslaw
My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us! —Deb Darr, Falls City, Oregon
Slow-Cooked Sauerkraut Soup
We live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. —Linda Lohr, Lititz, Pennsylvania
Canned Blueberry Jam
Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania
Pickled Green Beans
This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Brunch Egg Bake
Here'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
Turkey White Chili
Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
Ham Balls with Brown Sugar Glaze
These smoky-sweet meatballs are a Pennsylvania Dutch specialty. I like setting them out when folks come to visit. —Janet Zeger, Middletown, Pennsylvania
Hearty Maple Beans
I modified this recipe to suit my family's taste. It's a great side dish for a backyard barbecue with hamburgers and hot dogs. It can be made in advance and kept warm in a slow cooked for hours without losing any flavor. —Margaret Glassic, Easton, Pennsylvania
Amish Sugar Cookies
These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri
Basic Buttermilk Salad Dressing
When serving salad to a crowd, this easy buttermilk dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. —Patricia Mele, Lower Burrell, Pennsylvania
Grandma's Rosemary Dinner Rolls
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. —Charlotte Hendershot, Hudson, Pennsylvania
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 Dutch 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
Farm Apple Pan Pie
You'll find this pie's very convenient for taking to a covered-dish supper, picnic or any event where crowds gather. But be prepared—people always ask for the recipe! —Dolores Skrout, Summerhill, Pennsylvania
Dill Garden Salad
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
Asparagus Ham Strata
You 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
Amish Onion Cake
This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. —Mitzi Sentiff, Annapolis, Maryland
Potato Stuffing Casserole
I 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
Pennsylvania Dutch Funny Cake
I can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's. —Diane Ganssle, Bethlehem, Pennsylvania
Pickled Sweet Onions
These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. —Laura Winemiller, Delta, Pennsylvania
Oatmeal Molasses Crisps
In Amish and Mennonite homes, home cooking is guaranteed delicious. So when I found this recipe in an Amish cookbook, I knew I had to try it. It's become a favorite of our family as well as the folks at our church fellowship. —Jori Schellenberger, Everett, Washington
Old-Fashioned Honey Baked Apples
My baked apple recipe is very old-fashioned yet tried and true. It's definitely a comfort food. —Rachel Hamilton, Greenville, Pennsylvania
Tangy Bacon Green Beans
My 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 Conserve
Versatile 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 Buns
I 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
Tangy Pickled Mushrooms
Home-canned pickled mushrooms are a handy addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania
Pork Tenderloin with Cran-Apple Sauerkraut
I love all the ingredients in this recipe because together they're perfect for Oktoberfest, a fun festival during my favorite time of the year. Serve the pork and sauerkraut with a hearty dark bread, such as rye or pumpernickel, along with an ice-cold beer. Delicious!—Barbara Lento, Houston, Pennslvania
Dark Chocolate Chip Zucchini Bread
A 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 Rolls
I'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
Rhubarb and Strawberry Coffee Cake
Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother’s Day brunch. That’s how we honor moms and their moms. —Danielle Ulam, Hookstown, Pennsylvania
Amish Baked Oatmeal
The first time I had this treat was at a bed-and-breakfast in Lancaster, Pennsylvania. To me, it tasted just like a big warm-from-the-oven oatmeal cookie! —Colleen Butler, Inwood, West Virginia
Cinnamon-Apple Pork Chops
When I found these pork chops and apples recipe online years ago, it quickly became a favorite. The ingredients are easy to keep on hand, and the one-pan cleanup is a bonus. —Christina Price, Pittsburgh, Pennsylvania
Cheesy Cheddar Broccoli Casserole
People who don’t even usually like broccoli casserole beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania
Golden Honey Pan Rolls
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Sara Wing, Philadelphia, Pennsylvania
Spicy Potato Soup
My 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
Apple Streusel Muffins
These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania
Kielbasa Cabbage Skillet
Spicy 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 Beef
This well-seasoned roast is Mom’s specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! —Linda Gaido, New Brighton, Pennsylvania
Amish Chicken Corn Soup
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania
Pumpkin-Apple Muffins with Streusel Topping
My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
Walnut Horn Cookies
At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels. —Sharon Allen, Allentown, Pennsylvania
Chicken Potpie Soup
My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup for it. —Karen LeMay, Seabrook, Texas
Amish Raisin Cookies
I 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
Maple-Walnut Sticky Buns
Mmm! These ooey-gooey goodies will have everyone licking maple syrup from their fingers—and reaching for seconds. The yeast dough chills overnight. —Nancy Foust, Stoneboro, PennsylvaniaPopular Videos
Originally Published: December 20, 2018
