Thick Pennsylvania Dutch Pot Pie Recipe

Name: Thick Pennsylvania Dutch Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 - 2 lbs whole chickens; 1 (16 ounce) bag pot pie square noodles; 5 chicken bouillon cubes; 5 bay leaves; 1 medium onion; 5 medium potatoes, diced; 1/4 teaspoon garlic, chopped; 1 teaspoon parsley; pepper; 1/4 cup butter; 1/4 cup olive oil; 1/3 cup flour (slightly more if needed)

Servings: persons

1 1/2 - 2 lbs whole chickens
1 (16 ounce) bag pot pie square noodles
5 chicken bouillon cubes
5 bay leaves
1 medium onion
5 medium potatoes, diced
1/4 teaspoon garlic, chopped
1 teaspoon parsley
pepper
1/4 cup butter
1/4 cup olive oil
1/3 cup flour (slightly more if needed)

1
Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
2
Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
3
Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
4
Add chicken once potatoes and noodles are tender; add roux to thicken.
5
ROUX:
6
Heat small skillet on high, remove from heat.
7
Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
8
Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 - 2 lbs whole chickens, 1 (16 ounce) bag pot pie square noodles, 5 chicken bouillon cubes, 5 bay leaves, and more.

Yes, Thick Pennsylvania Dutch Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Thick Pennsylvania Dutch Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions