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Chicken Pot Pie Stew {Amish Family Recipes}

Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Soup
Cuisine dutch
Servings 8


  • One 4-6 pound chicken
  • Water - enough to cover chicken in cooking pot
  • 1-2 teaspoons sea salt based on personal preference
  • Fresh-craked black pepper to taste
  • 5 medium potatoes sliced
  • 2-3 Tablespoons fresh chopped parsley
  • Potpie dough: 2 cups flour
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 4-6 Tablespoons heavy whipping cream


  • Place whole chicken in a large pot, and cover it with water.
  • Cook for about 1 1/2 hours, or until chicken begins falling off the bones.
  • Cool, and remove from broth.
  • Debone chicken and cut into large chunks.
  • Strain broth and place back into pot.
  • Add chopped chicken, salt, and pepper.
  • Bring to simmer over low heat.
  • To make noodles, place flour, salt and eggs into mixer bowl.
  • Mix for about one minute, using dough hook attachment.
  • Turn mixer on low speed, and add heavy cream, 1 tablespoon at a time until ball of dough forms.
  • Shape dough into circle, and place on floured surface.
  • *(At this time, Peel and slice potatoes. Add potatoes to simmering broth and allow them to cook for 20 minutes while finishing up the noodles.)
  • Roll very thin (about 1/8 inch thickness), and slice into 1-inch or larger diamonds or squares.
  • Bring simmering broth mixture to low boil, slowly add noodles, one at a time so as to avoid them sticking together.
  • Cook for 20 minutes, over medium heat.
  • Chop parsley, add to Pot Pie, and serve.


Recipe source: Mrs. Harvey Stover, Mrs. J.C. Clemens, Mrs. Amos Kreider; Mennonite Community Cookbook, Herald Press
Keyword Chicken, stew