Slow Cooker Amish Chicken Pot Pie
There’s something special about old-fashioned comfort food. This simple Amish-style chicken pot pie is inspired by the traditional cooking of Lancaster County, where hearty meals were made with humble ingredients and plenty of love.
Unlike the baked chicken pot pie many people know, this Lancaster County version is more like a rich, comforting stew. Tender chicken, soft potatoes, and wide egg noodles simmer together in a flavorful broth, creating a warm and satisfying meal that feels like something Grandma might have served after a long day of work.
Best of all, this recipe uses just four main ingredients and a slow cooker.
Ingredients
- 2 pounds boneless, skinless chicken thighs or chicken 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
Optional: salt, black pepper, dried thyme, parsley, peas, carrots, or a little milk or half-and-half.
How to Make It
Start by preparing the potatoes. Peel them and cut them into roughly 1-inch pieces. Place the potatoes in an even layer at the bottom of a 5- to 7-quart slow cooker.
Next, place the chicken on top of the potatoes. There is no need to cut the chicken beforehand. As it cooks slowly, it will become tender enough to shred easily.
Pour the chicken broth over everything. The chicken and potatoes should be mostly covered by the liquid. If necessary, add a little additional broth or water.
Cover the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is completely cooked and tender and the potatoes can easily be pierced with a fork.
Once the chicken is tender, carefully remove it and place it on a plate or cutting board. Shred the chicken into bite-sized pieces using two forks, then return it to the slow cooker.
Now comes the signature part: the noodles.
Add the wide egg noodles or pot pie noodles to the slow cooker. Gently press them down into the hot broth so that they are mostly submerged.
Cover again and cook on HIGH for approximately 20–35 minutes, checking the noodles toward the end so they become tender without turning mushy.
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