pennsylvania dutch chicken pot pie recipe
The Best pennsylvania dutch chicken pot pie recipe
Oh, this Pennsylvania Dutch chicken pot pie is one of those recipes that just feels like home—simple enough to whip up on a busy weeknight but special enough to serve at a family gathering. I first made it when my kids were little, and honestly, I don’t think I’ve ever made a dish that they ate more of. It’s got that comforting, hearty texture—creamy, flaky crust with a tender chicken filling that’s so satisfying, you’d think it was made for one. The key is the homemade pie crust, which isn’t too stiff but holds up well without falling apart, and the way the vegetables—peas, carrots, and corn—soak up the chicken broth, making every bite rich and flavorful. It’s not just a meal; it’s a tradition, and I never get tired of it.
My family loves it because it’s easy to customize—swap in whatever veggies are on sale or add a little extra cheese if someone’s craving something extra indulgent. The kids always ask for seconds because it’s so warm and filling, and honestly, I don’t blame them. It’s not just a comfort food; it’s a balanced meal too. The protein keeps you full, the veggies add fiber and vitamins, and the whole thing is packed with flavor without being heavy. Plus, it’s perfect for any occasion—whether it’s a Sunday dinner, a holiday spread, or just a lazy afternoon when you want something cozy without the fuss of a big, elaborate meal. And the best part? It reheats beautifully, so leftovers taste even better the next day. It’s that kind of recipe that makes you feel like you’re doing something right, whether you’re feeding your family or just treating yourself.
Pennsylvania Dutch Chicken Pot Pie
A hearty and comforting dish featuring tender chicken in a creamy tomato-based sauce, wrapped in a flaky pastry crust. Perfect for cold weather, this classic recipe showcases the flavors of Pennsylvania Dutch cuisine.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 2 boneless, skinless chicken breasts, sliced
- 1 cup whole milk
- 1/2 cup chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large bowl, mix flour, salt, and baking powder. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Chill dough for 30 minutes.
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2 In a large skillet, cook sliced chicken in butter over medium heat until no longer pink. Remove chicken and set aside. In the same skillet, sauté onions, carrots, and celery until softened (about 5 minutes). Add garlic and cook for 30 seconds. Stir in chicken broth, milk, Dijon mustard, Worcestershire sauce, and thyme. Simmer for 5 minutes. Return chicken to the sauce and stir in peas and half the shredded cheese.
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3 On a lightly floured surface, roll out the dough to a 12×14-inch rectangle. Transfer the filling to the center of the dough, folding the edges over the filling to form a half-moon shape. Brush the edges with beaten egg. Roll out the remaining dough to a 12×14-inch rectangle and place it over the filling, sealing the edges with a little water. Cut 2-3 slits in the top for steam to escape.
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4 Place the pot pie in a baking dish, brush the top with egg wash, and sprinkle remaining cheese on top. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven
- Pastry brush
- Baking dish (9×13 inches)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pennsylvania Dutch Chicken Pot Pie Works
This Pennsylvania Dutch chicken pot pie is a perfect go-to for any family gathering because it’s hearty enough to satisfy big appetites without being too heavy, and the tender chicken and creamy filling make it feel like a cozy, comforting meal that everyone will enjoy. It’s also simple enough to prepare ahead of time, so you can focus on other tasks while the dish simmers to perfection, making it ideal for busy holidays or casual get-togethers where you want to serve something warm and satisfying. Plus, the crispy crust adds a nice contrast, balancing out the flavors so the whole dish feels well-rounded and delicious.
❓ Frequently Asked Questions About Pennsylvania Dutch Chicken Pot Pie
What is the origin of Pennsylvania Dutch Chicken Pot Pie?
Pennsylvania Dutch Chicken Pot Pie originates from the Amish and Mennonite communities in Pennsylvania. These groups traditionally prepared hearty, comforting dishes using locally available ingredients, and this recipe is a classic example of their culinary heritage, blending chicken, vegetables, and a rich, savory gravy in a flaky pastry crust.
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What are the key ingredients typically used in a classic Pennsylvania Dutch Chicken Pot Pie?
A traditional recipe includes: – Chicken (thighs or drumsticks) – Potatoes (diced) – Carrots – Celery – Onions – Peas (fresh or frozen) – Chicken broth or stock – Butter, flour, and milk (for the roux-based gravy) – Seasonings like salt, pepper, and sometimes thyme or bay leaves – A flaky pie crust (homemade or store-bought)
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How do the ingredients differ between homemade and store-bought versions of the pie crust?
Homemade pie crusts usually consist of: – Cold butter (or shortening) – All-purpose flour – Ice-cold water (or milk) – Salt – Sometimes a pinch of sugar or baking powder for tenderness
Store-bought crusts are pre-made and often contain: – Flour, butter, and lard (or vegetable shortening) – Emulsifiers for texture – Preservatives and added fats for shelf stability – Sometimes a mix of whole wheat or enriched flour
For authenticity, many home cooks prefer making their own crust to ensure a lighter, flakier texture.
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Why does the Pennsylvania Dutch Chicken Pot Pie often include peas?
Peas are a staple in Pennsylvania Dutch cuisine due to their affordability, ease of storage, and nutritional value. The Amish and Mennonite communities historically relied on beans, peas, and corn as protein sources, making them a common ingredient in hearty dishes like pot pies. Peas also add a pleasant mild sweetness and creaminess to the filling, balancing the savory flavors of the chicken and vegetables.
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Can I make this recipe with a gluten-free alternative?
Yes, you can adapt the recipe to be gluten-free by substituting the traditional pie crust with: – Gluten-free all-purpose flour blends – Cornmeal and almond flour mixtures – Store-bought gluten-free pie crusts (like those from King Arthur or Bob’s Red Mill) – A simple gluten-free crust made from almond flour, coconut oil, and egg
For the filling, ensure the chicken broth and flour-based roux are gluten-free. Always check labels for hidden gluten in seasonings or broths.
