Amish chicken pot pie with square noodles is a hearty, comforting dish that showcases tender chicken, fresh vegetables, and soft homemade square-cut noodles in a rich, creamy sauce. This recipe works beautifully because the square noodles absorb the savory broth perfectly, creating a luscious, satisfying texture that’s both rustic and elegant.
Ingredients
- 2 cups cooked chicken, shredded or diced (about 1 lb raw chicken breast or thighs)
- 4 cups chicken broth, preferably homemade or low sodium
- 2 cups whole milk or half-and-half
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage (optional)
- For the square noodles:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup whole milk
- 1 tablespoon unsalted butter, melted (optional)
Instructions
- Prepare the square noodles: In a large bowl, whisk together the flour and salt. In a separate bowl, beat the eggs, milk, and melted butter until combined. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover with a clean towel and let rest for 20 minutes.
- Roll and cut the noodles: After resting, roll the dough out on a floured surface to about 1/8 inch thickness. Using a sharp knife or pizza cutter, cut the dough into 1-inch squares. Set aside on a floured tray to prevent sticking.
- Sauté the vegetables: In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 6-8 minutes.
- Make the roux and sauce: Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes to cook the raw flour taste. Slowly whisk in the chicken broth and milk, making sure to break up any lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
- Add seasoning and chicken: Stir in the salt, pepper, thyme, and sage. Add the shredded chicken and frozen peas to the pot, stirring to combine. Simmer gently for 3-4 minutes to heat through.
- Cook the noodles: Carefully drop the square noodles into the simmering pot pie filling. Stir gently to keep them separated. Cook uncovered for about 10-12 minutes, or until the noodles are tender but still hold their shape. Stir occasionally to prevent sticking.
- Final adjustments and serve: Taste and adjust seasoning if necessary. The pot pie should be creamy and thick but not dry. Remove from heat and let sit for 5 minutes before serving to allow flavors to meld.
Tips
- Substitution for homemade noodles: If short on time, use store-bought wide egg noodles or pappardelle strips, but homemade square noodles provide the authentic texture and flavor unique to Amish pot pie.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more liquid over time, so you may want to add a splash of broth or milk when reheating.
- Common mistake: Avoid overcooking the noodles in the pot pie as they can become mushy. Add them near the end of cooking and check frequently for doneness.
- Make it dairy-free: Substitute milk with unsweetened almond milk or oat milk and use olive oil or a dairy-free butter alternative for the roux.
Serving Suggestions
This Amish chicken pot pie is best served hot, straight from the pot. Pair it with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. For a heartier meal, serve with crusty homemade bread or soft dinner rolls to soak up the creamy sauce. A side of steamed green beans or roasted root vegetables complements the dish well, adding color and texture to the plate.
Variations
While the classic recipe focuses on chicken and peas, you can customize the pot pie to your liking. Substitute the chicken with cooked turkey for a Thanksgiving twist, or use diced ham for a smoky flavor. Add mushrooms or corn for extra sweetness and depth. For a vegetarian version, replace the chicken broth with vegetable broth and increase the variety of vegetables, such as potatoes, parsnips, and green beans. You can also experiment with herbs—fresh parsley or rosemary add a fragrant dimension.
Storage and Reheating
Store any leftover Amish chicken pot pie in an airtight container in the refrigerator for up to 3 days. When ready to reheat, warm it gently on the stovetop over low heat, stirring occasionally and adding a splash of chicken broth or milk to loosen the sauce if it has thickened too much. Alternatively, reheat in the microwave in short bursts, stirring in between to ensure even heating. For longer storage, you can freeze the pot pie (without noodles) for up to 2 months; add fresh noodles when reheating for best texture.
Frequently Asked Questions
Can I make the square noodles ahead of time?
Yes, you can prepare the dough and cut the noodles up to a day in advance. Store them separated on a floured tray covered loosely with plastic wrap in the refrigerator. Let them come to room temperature before adding to the pot pie.
What cut of chicken works best for this recipe?
Boneless, skinless chicken thighs or breasts both work well. Thighs tend to be more flavorful and remain moist after cooking, while breasts are leaner. Use whichever you prefer or have on hand.
Can I use frozen vegetables instead of fresh?
Frozen peas are commonly used and work perfectly. For carrots and celery, fresh is preferred for texture, but you can substitute with frozen if necessary—just adjust cooking times slightly to avoid excess moisture.
How do I prevent the sauce from becoming too thick or dry?
Keep an eye on the liquid level as the noodles cook; the noodles absorb broth and thicken the sauce. If it becomes too thick, add a little extra broth or milk until you reach the desired consistency.
Is this dish traditionally topped with a crust?
Unlike many pot pies, the Amish chicken pot pie with square noodles does not have a pastry crust. The soft square noodles serve as the starch component, making the dish lighter and quicker to prepare.
Can I double the recipe for a larger crowd?
Absolutely. Just use a larger pot and increase cooking times slightly. When doubling, add noodles gradually and check for doneness to avoid overcooking.
Amish chicken pot pie with square noodles is a timeless comfort food that delivers warmth and satisfaction in every bite. Its simple ingredients and straightforward preparation make it a wonderful dish for family dinners or cozy gatherings, showcasing the rustic charm of Amish cooking traditions.
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