Pennsylvania Dutch Chicken Pot Pie Recipe

February 27, 2016

Pennsylvania Dutch Chicken Pot Pie Recipe

The Pennsylvania Dutch have a wonderful version of a chicken pot pie. It is not baked in a crust but is a savory stew with large square noodles that enrich the broth. A pinch of saffron turns the whole dish a rich golden yellow. This is comfort food at its best and is sure to become an instant classic.


  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Yield: Makes 8-10 servings


Slow Cooker


  • 2 pound boneless skinless chicken breast cut into 1 1/2 inch pieces
  • 3 Tablespoons cornstarch
  • 1 cup chopped onion 1 medium
  • 1 cup chopped celery 2 large stalks
  • 1 cup chopped carrot 2 medium
  • 4 cups chicken broth + 4 cups chicken broth
  • 16 ounce pot pie noodles or dumpling noodles, large square noodles
  • 1 cup corn kernels fresh or frozen
  • 1 large pinch saffron optional
  • salt and pepper to taste


  1. In a large bowl toss the chicken with the cornstarch and add to a large slow cooker followed by the onions, celery, carrots, and 4 cups of the broth. Turn slow cooker on for 4 hours on high.
  2. After 3 hours add the corn noodles, the other 4 cups of broth, and the saffron, if using.
  3. Season with salt and pepper after the last hour and serve.

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