Amish chicken pot pie soup is at the top of my list when the weather turns chilly, and I’m craving big bowls of cozy comfort food. This recipe is filled with tender chicken, hearty vegetables, and homemade flour-based noodles that make it extra special.
Easy Chicken Pot Pie Soup Recipe
Growing up, the smell of pot pie bubbling on the stove always meant comfort and a sense of home. With hearty chicken, simple broth, vegetables, and homemade flour-based noodles that soak up all the goodness, this easy chicken pot pie soup is great for both a busy weeknight or a slow weekend.
Ingredients You’ll Need
Pot Pie Soup Base
- Bone-in split chicken breasts
- Chicken bone broth (or vegetable broth if you prefer)
- Yukon Gold potatoes
- Carrots
- Celery
- Sweet onion
- Frozen Peas
- Garlic
- Salt & pepper to taste
- Garlic powder
- Parsley, chopped (for garnish)
- All-purpose flour (plus extra for dusting)
- Egg
- Milk
- Butter
- Pinch of salt
How to Make Amish Chicken Pot Pie Soup
1. Prepare the Noodles
In a bowl, whisk together the egg, milk, melted butter, and pinch of salt. Add to the flour and stir until just combined (don’t overmix). On a floured surface, roll dough to about 1/8 inch thickness. Cut into squares (about 2″ x 2″). Lay them on floured parchment and set aside.
2. Cook the Chicken & Broth
In a large stock pot, or Dutch oven, combine the broth, and chicken. Bring to a gentle simmer, cover, and cook about 30–40 minutes until the chicken reaches 170°F on an instant-read thermometer. Remove chicken, cool, then shred the meat off the bone.
3. Add Vegetables
To the pot, add potatoes, carrots, celery, garlic, and onion. Simmer uncovered for ~10 minutes until vegetables begin to soften. Add frozen peas to broth.
4. Cook the Noodles
Bring the broth to a rolling boil (a faster rolling boil helps avoid noodles sticking). Add noodles gradually, then reduce to low simmer. Cook until noodles are tender (about 20 minutes).
5. Finish the Soup
Return shredded chicken to the pot. Season with salt and pepper. Simmer a few more minutes to let flavors meld. Garnish with parsley and serve hot.
What Makes PA Dutch Chicken Pot Pie Soup Unique?
If you’ve only ever had the baked version with a flaky crust, PA Dutch chicken pot pie soup might surprise you. Instead of pie crust, this recipe uses homemade flour-based noodles (often called “pot pie squares”). They soak up the savory broth and give the soup a texture that’s both rustic and satisfying. It’s comfort food straight from the heart of Pennsylvania Dutch country.
Tools I Use for This Recipe
- Dutch Oven – great for simmering soups evenly.
- Rolling Pin & Bench Scraper – I like these (especially the bench scraper because it has a ruler right on it) to roll and cut noodles.
- Soup Bowls – sturdy and cozy for serving.
You can find more of my favorite picks in the Eat Picks Lifestyle Hub.
Top Questions About Amish Pot Pie Soup
Can I make the noodles ahead of time?
Yes. Roll and cut your noodle dough a few hours early, dust generously with flour, and keep them loosely covered until ready to cook.
Is this a soup or a stew?
This version sits between the two. The broth is light (like a soup), but the hearty mix of chicken, vegetables, and noodles gives it the satisfying depth of a stew.
Can I substitute store-bought noodles?
Yes! If fresh noodles aren’t an option, you can use a packaged Amish wide noodle or even flat pasta squares. Add them later in the cooking process to avoid overcooking.
What’s the difference between chicken pot pie and chicken pot pie soup?
Traditional chicken pot pie is baked with a pastry crust, while chicken pot pie soup is a stovetop version made with broth and noodles. Both are cozy, but the soup is quicker and a little easier for weeknights.
Can I freeze chicken pot pie soup?
Yes, but for best texture, freeze the soup before adding noodles. Make the broth and chicken base, let it cool, then freeze up to 2 months. When ready to serve, thaw, reheat, and add fresh noodles.
Tips for Best Results
- Use a rotisserie chicken if you don’t have chicken breast. It will shorten cook time, too.
- Roll noodles thinner if you want them more tender.
- Stir gently when adding noodles to prevent sticking.
- The soup often tastes better on day two as the flavors will deepen.
- Serve with crusty bread or biscuits to round out the meal.
Related recipes you may also like to try
- Classic Chicken Pot Pie – baked, crust-topped comfort.
- PA Dutch Ham and Green Beans – one pot meal that simmers on the stove.
- Butternut Squash Soup – silky and seasonal.
- Chicken Chili– a fall twist on classic chili.
- Creamy Homemade Mashed Potatoes– a cozy side dish.
- Pumpkin Chili– Hearty, savory Fall staple!
Amish Chicken Pot Pie Soup
Ingredients
- NOODLES
- 1 cup + 1 Tbsp all-purpose flour plus extra for dusting
- 1 egg
- ¼ cup milk
- 1 Tbsp melted butter
- Pinch of salt
- POT PIE BASE
- 2 bone-in split chicken breasts
- 8 cups chicken bone broth or vegetable broth if you prefer
- 4 medium Yukon Gold potatoes diced
- 3 medium carrots peeled & diced
- 2 stalks celery diced
- 1 medium onion diced
- 1 small bag frozen peas
- 1 clove garlic minced
- Salt & pepper to taste
- 1 teaspoon garlic powder
- Parsley chopped (for garnish
Instructions
- Prepare the Noodles
- In a bowl, whisk together the egg, milk, melted butter, and pinch of salt. Add to the flour and stir until just combined (don’t overmix). On a floured surface, roll dough to about 1/8 inch thickness. Cut into squares (about 2" x 2"). Lay them on floured parchment and set aside.
- Cook the Chicken & Broth
- In a large stock pot, or Dutch oven, combine the broth, and chicken. Bring to a gentle simmer, cover, and cook about 30–40 minutes until the chicken reaches 170°F. Remove chicken, cool, then shred the meat off the bone.
- Add Vegetables to the pot, add potatoes, carrots, celery, garlic, and onion. Simmer uncovered for about10 minutes until vegetables begin to soften. Add frozen peas to broth.
- Cook the Noodles Bring the broth to a rolling boil (a faster rolling boil helps avoid noodles sticking). Add noodles gradually, then reduce to low simmer. Gently Stir noodles and cook until noodles are tender (about 20 minutes).
- Return shredded chicken to the pot. Season with salt and pepper. Simmer a few more minutes to let flavors meld. Garnish with parsley and serve hot.