Advertisement
This Amish Chicken Pot Pie Noodles dish captures the soul of Pennsylvania Dutch cooking—tender chicken, wide egg noodles, and garden vegetables simmered in a rich, creamy broth—all made in your slow cooker with just 5 simple ingredients. Despite the name, it’s a soup-stew hybrid, not a baked pie, and it’s beloved in Amish communities for its hearty simplicity.
No pre-cooking. No extra pots. Just dump, cook, and enjoy a bowl of old-fashioned comfort.
Why You’ll Love This Recipe
- 🍜 Only 5 ingredients—pantry staples!
- ⏱️ 10 minutes prep, 4–6 hours cook
- 💛 One slow cooker = zero cleanup
- 💸 Costs under $8—feeds 6 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF noodles)
Advertisement
Ingredients You’ll Need
(6-quart slow cooker; serves 6)
- 1½ lbs boneless, skinless chicken breasts or thighs
- 2 (10.75 oz) cans cream of chicken soup (or cream of mushroom for variation)
- 1 (16 oz) bag frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 (12 oz) package wide egg noodles
- 2 cups chicken broth
- Salt & black pepper to taste
- Optional: ½ tsp dried thyme, 1 bay leaf, or ½ cup heavy cream (add at end)
💡 Pro Tips:
- Add noodles last—they’ll turn to mush if cooked all day.
- Use low-sodium broth—canned soup is already salty.
- Shred chicken after cooking—it’s easier and more tender.
