Slow Cooker Pennsylvania Dutch Chicken Pot Pie

If you can't find pot pie noodles in your grocery store you can substitute wide egg noodles.

  • Active:
  • Total Time:
  • Servings: Makes about 12 cups 
  • Time(Other): to 8 hours

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  • 2 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 1 celery stalk, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 8 cups chicken stock
  • 2 pounds boneless skinless chicken thighs, cut into cubes
  • 3/4 pound pot pie noodles or wide egg noodles
  • 2 fresh thyme sprigs

How to make this recipe

  1. Heat a slow cooker on high until hot. Stir in the butter until melted, then stir in the onions, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the flour and cook 2 minutes. Stir in the stock, chicken, noodles and thyme, then reduce the heat to low. Cook until the chicken is very tender and the noodles are falling apart, 6 to 8 hours. Season the pot pie with salt and pepper to taste, then serve.

Contributed By Photo © Ian Knauer Published January 2014

1044217 recipes/slow-cooker-pennsylvania-dutch-chicken-pot-pie 2015-11-24T17:53:07+00:00 Ian Knauer american|weeknight-dinner|side-dishes|web-exclusive|fall|winter january-2014 recipes,slow-cooker-pennsylvania-dutch-chicken-pot-pie 1044217

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