Slow Cooker 4-Ingredient Amish Chicken Pot Pie

This slow cooker Amish chicken pot pie is a simple, hearty meal inspired by the traditional Pennsylvania Dutch version, which is more like a thick chicken stew with tender noodles than a baked pie.

With chicken, potatoes, broth, and wide noodles, it’s an easy comfort-food dinner that requires very little hands-on work.

 

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 4 cups low-sodium chicken broth
• 3 large russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 12 ounces wide egg noodles or Amish-style pot pie noodles

 

Instructions

1. Add the potatoes: Place the potato chunks in an even layer in the bottom of a 5- to 7-quart slow cooker.
2. Add the chicken: Arrange the chicken over the potatoes in a single layer.
3. Pour in the broth: Add the chicken broth. The chicken and potatoes should be mostly covered with liquid.
4. Slow cook: Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is cooked through and the potatoes are tender.
5. Shred the chicken: Transfer the cooked chicken to a plate and shred it with two forks. Return it to the slow cooker and stir gently.
6. Add the noodles: Stir the chicken and potatoes through the broth, then add the noodles. Press them gently into the hot liquid so they are mostly submerged.
7. Finish cooking: Cover and cook on HIGH for 20 to 35 minutes, or until the noodles are tender. Stir once or twice if needed.
8. Adjust and serve: If the mixture becomes too thick, add a little warm broth or water. Serve hot in bowls with plenty of chicken, potatoes, noodles, and broth.

 

Tips & Variations

• Use wide noodles: Traditional Amish-style pot pie noodles are ideal, but wide egg noodles work well if you can’t find them.
• Add vegetables: For extra color, stir in frozen peas or diced carrots during the final 10 minutes of cooking.
• Make it creamier: Add a small splash of whole milk or half-and-half after the noodles are cooked and stir gently.
• Keep the seasoning simple: Salt, black pepper, and a little dried thyme or parsley are all optional additions if you want more flavor.

 

Serving Ideas

Serve this hearty pot pie with:

Green salad
Steamed green beans
Applesauce
Fresh sliced apples
Warm dinner rolls
Crusty country bread

 

Storage

Refrigerate leftovers within 2 hours and use within 3 to 4 days. The noodles will continue absorbing broth as they sit, so add a splash of broth or water when reheating.

Make sure the chicken reaches 165°F (74°C) before shredding and serving.

This slow cooker version keeps the comforting spirit of Amish chicken pot pie while making the preparation simple enough for a busy weeknight.