Pennsylvania Dutch Potpie 6.000

Deb Lindsey for The Washington Post

May 14, 2014

Potpie is a year-round dish in Pennsylvania Dutch country, made with chicken stock that’s always on hand, and chicken or turkey that’s been recently roasted.

The most common traditional variation on Pennsylvania Dutch chicken potpie is with beef, where rich beef stock is used, and the meat is pressure-cooked cubes of stew meat.

Potpie is typically served with finely chopped raw onion on top and Pepper Cabbage and sliced tomatoes on the side.

Make Ahead: The potpie can be refrigerated for up to 1 week. It can be frozen, but the texture of the potatoes will suffer a bit.

Where to Buy: If you like lots of noodles, feel free to double the recipe for them below. Square, thin, dried store-bought potpie noodles may be used to save time. They are available at the Buckland Farm Market in Warrenton and at the Dutch Country Farmers Market in Laurel.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • For the noodles
  • 1 cup unbleached all-purpose flour, plus more for the work surface
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter, at room temperature
  • 1 large egg, lightly beaten
  • 2 tablespoons whole milk
  • For the potpie
  • 4 quarts homemade or store-bought chicken stock
  • 1 pound to 1 1/2 pounds boiling potatoes, peeled and cut into 1-inch cubes
  • 2 carrots, scrubbed well, then cut into 1-inch pieces
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped celery
  • About 1 1/2 pounds cooked light and dark chicken meat, cut into bite-size pieces (from one 3-pound chicken)
  • Small pinch saffron (optional)
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup finely chopped flat-leaf parsley


For the noodles: Use a fork to mix the flour, salt and butter in a mixing bowl. Add the egg; blend to form a crumbly mixture. Stir in the milk, adding more as needed, to form a dough that gathers into a ball; it will be slightly sticky. Wrap in plastic wrap and let it rest while you cook the potpie ingredients.

For the potpie: Heat the stock in a large pot over medium-high heat. Add the potatoes, carrots, shallot, garlic and celery. Cook for 10 minutes, stirring once or twice, then add the cooked chicken meat. Add the saffron, if using; reduce the heat to medium so the mixture is bubbling at the edges. Season lightly with salt and pepper.

Lightly flour a work surface.

Separate the noodle dough into thirds; work with one-third of the dough at a time, flouring it lightly to keep it from getting sticky. Use a pasta machine (per machine directions) or place the dough between two sheets of plastic wrap and use a rolling pin to roll it out. The dough should be thin enough to be almost transparent.

Cut the dough into 1 1/2-inch squares. Drop them into the pot. Once the surface of the pot is covered with one layer of noodles, stir them in to prevent them from sticking together.

Repeat the process so all the dough is used. Taste, and season with salt and/or pepper as needed. Remove from the heat; stir in the parsley.

Divide among individual wide, shallow bowls. Serve hot.

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Recipe Source

From Oakton resident Tim Artz.

Tested by Bonnie S. Benwick.

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