Entree: United States – Pennsylvania (Mid-Atlantic United States) – Pot Pie

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 15 min

Total 1 hr 50 min

Ingredients

- 6 bone-in chicken thighs, about 2 lb (900 g) usable weight
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (57 g) unsalted butter
- 1 large yellow onion, diced, about 8 oz (225 g)
- 2 medium carrots, peeled and diced, about 6 oz (170 g)
- 2 celery stalks, diced, about 3 oz (85 g)
- 2 garlic cloves, minced
- 3 tbsp (24 g) all-purpose flour (for dredging chicken)
- 1/3 cup (45 g) all-purpose flour (for roux)
- 6 cups (1.4 L) low-sodium chicken stock
- 1 lb (450 g) potatoes (Yukon Gold or russet), peeled and cut into 1-inch (2.5 cm) cubes
- 1 bay leaf
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 cup (150 g) frozen peas (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Square egg noodle dough:
- 2 cups (240 g) all-purpose flour
- 2 large eggs
- 1/2 tsp kosher salt
- 2–3 tbsp (30–45 ml) water, as needed

Instructions

Short Description:
A hearty Pennsylvania-style pot pie: a savory stew of browned chicken, potatoes, root vegetables, and homemade square egg noodles simmered in a thick, herby broth until tender.

Regional Notes:
This Pennsylvania (Pennsylvania Dutch/Mid-Atlantic) version is a stew served from the pot rather than a baked pastry pie. It features hand-cut square egg noodles and diced potatoes in a gravy-like broth, distinguishing it from baked chicken pot pies found elsewhere.

1. Pat the chicken thighs dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Lightly dredge each thigh in 3 tbsp (24 g) flour, shaking off excess.
2. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Brown the chicken thighs skin-side down 4–5 minutes until golden, then flip and brown the other side 3–4 minutes. Work in batches if needed. Transfer browned chicken to a plate.
3. Reduce heat to medium, add 4 tbsp (57 g) butter to the pot. When melted, add diced onion, carrots, and celery. Sauté 6–8 minutes until softened and beginning to color. Add minced garlic and cook 30 seconds until fragrant.
4. Sprinkle 1/3 cup (45 g) flour over the vegetables and stir to coat, cooking 1–2 minutes to cook off raw flour taste and form a light roux.
5. Gradually pour in 6 cups (1.4 L) chicken stock, stirring constantly to smooth the roux into the stock. Scrape up any browned bits from the bottom of the pot.
6. Return the browned chicken to the pot. Add cubed potatoes, bay leaf, thyme, and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a simmer, then reduce heat to low. Cover and simmer gently 25–30 minutes, until chicken is cooked through and potatoes are nearly tender.
7. While the stew simmers, make the square egg noodles: on a clean surface, mound 2 cups (240 g) flour and make a well. Beat 2 large eggs with 1/2 tsp salt and add to the well. Mix, adding 2–3 tbsp (30–45 ml) water as needed, to form a firm but pliable dough. Knead 3–4 minutes until smooth. Let rest 15 minutes, covered.
8. Roll the noodle dough thin (about 1/16–1/8 inch / 1.5–3 mm). Cut into strips about 1 inch (2.5 cm) wide, then cross-cut into 1-inch (2.5 cm) squares. Toss lightly in a little flour to separate.
9. Remove chicken thighs from the pot and set on a cutting board to cool slightly. If bone-in, remove and discard bones and skin, then shred or chop the meat into bite-sized pieces. Return the meat to the pot.
10. Bring the stew back to a gentle simmer. Add the square noodles in batches so they do not clump, gently stirring them into the broth. Simmer uncovered 8–12 minutes until noodles and potatoes are tender and broth has thickened to a gravy-like consistency. If using frozen peas, stir them in during the last 2 minutes to heat through.
11. Taste and adjust seasoning with salt and pepper. Remove and discard bay leaf and thyme stems. Stir in 2 tbsp (8 g) chopped fresh parsley.
12. Serve hot in wide bowls so the noodles and potatoes are prominent. Leftovers keep well refrigerated 3 days; fresh noodles will continue to absorb liquid, so loosen with a splash of stock when reheating.