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. Slideshow: More Crock Pot and Slow Cooker Recipes 

Slow Cooker Pennsylvania Dutch Pot Pie
Photo: © Ian Knauer
Active Time:
25 mins
Total Time:
6 hrs 30 mins
12 cups


  • 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


  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.

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