Why This Recipe Is a Keeper
Before we dive into the method, here is why this Amish chicken pot pie will become a family favorite.
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Only 4 ingredients. Chicken, broth, potatoes, noodles.
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No pre-cooking. Everything goes into the slow cooker raw.
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Set it and forget it. The slow cooker does the work.
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All-in-one meal. Protein, vegetables, and carbs in one pot.
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Crowd-pleasing. Tender chicken, soft potatoes, and hearty noodles.
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Budget-friendly. Chicken thighs and potatoes are inexpensive.
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Great for leftovers. Tastes even better the next day.
Ingredients
Servings: 6
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2 pounds boneless, skinless chicken thighs (or breasts)
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4 cups low-sodium chicken broth
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3 large russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks (about 1 1/2 pounds)
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12 ounces wide Amish-style egg noodles or pot pie noodles (thick, square or broad noodles)
Ingredient Notes
Boneless, skinless chicken thighs: Thighs are more forgiving and stay juicier than breasts. If you prefer white meat, use chicken breasts. The cook time remains the same. Do not use bone-in chicken, which will require a longer cook time.
Low-sodium chicken broth: Low-sodium broth is preferred. The chicken releases its own juices. Low-sodium broth gives you more control. Regular broth can be used but may make the dish saltier.
Russet or Yukon Gold potatoes: Russet potatoes break down slightly and thicken the broth. Yukon Golds hold their shape better. Both work. Cut them into 1-inch chunks for even cooking.
Wide Amish-style egg noodles: Use thick, square, or broad noodles. Amish-style noodles are traditional. If you cannot find them, use wide egg noodles. Do not use thin egg noodles, which will become mushy.
Step-by-Step Instructions
Step 1: Layer the Potatoes
Peel the potatoes and cut them into 1-inch chunks. Place them in an even layer on the bottom of a 5- to 7-quart slow cooker. This gives the potatoes enough time and direct heat to become very tender without falling apart completely.
Step 2: Add the Chicken
Place the chicken thighs (or breasts) on top of the potatoes in a single layer. There is no need to cut the chicken first. It will shred easily after slow cooking. If using both dark and white meat, arrange them evenly so they cook at the same rate.
Step 3: Pour in the Broth
Pour the chicken broth over the chicken and potatoes. The liquid should mostly cover the chicken and potatoes. If your slow cooker is wider and things are not quite covered, top up with a little water or extra broth so everything is just barely submerged.
Step 4: Cook Until the Chicken is Very Tender
Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The chicken is ready when it is cooked through and shreds easily with two forks. The potatoes should be soft when pierced with a knife. Avoid lifting the lid frequently, as that releases heat and can lengthen the cooking time.
Step 5: Shred the Chicken
When the chicken is tender, use tongs to transfer the pieces to a cutting board or large plate. Use two forks to shred the meat into bite-sized pieces, discarding any visible fat. Return the shredded chicken and any juices on the board back into the slow cooker, stirring gently to combine with the potatoes and broth.
Step 6: Add the Noodles
Stir the mixture in the slow cooker so the chicken and potatoes are distributed evenly in the broth. Add the Amish-style egg noodles on top, pressing them down gently with a spoon so they are mostly submerged in the hot liquid. The noodles will absorb broth as they cook, thickening the mixture into a rich, stew-like consistency.
Step 7: Cook Until the Noodles are Tender
Cover the slow cooker again and cook on HIGH for 20 to 35 minutes. Stir once or twice if possible. The noodles are ready when they are tender but not mushy. The exact time depends on the thickness of your noodles and how hot your slow cooker runs. The broth should turn creamy and slightly thick from the starch released by the potatoes and noodles.
Step 8: Adjust Consistency and Serve
If the mixture seems too thick, stir in a splash of hot water or additional warm broth until it reaches your preferred soup-stew consistency. Taste and season lightly with salt and black pepper if desired. Ladle the chicken, potatoes, and noodles into warm bowls. Make sure each serving has plenty of broth. Serve hot while steam is still rising from the pot.
How to Serve Amish Chicken Pot Pie
This hearty pot pie is delicious on its own, but a few simple sides can round it out.
With a Green Salad: A simple salad with a tangy vinaigrette cuts through the richness.
With Crusty Bread: A loaf of crusty bread is perfect for sopping up the broth.
With Roasted Vegetables: Roasted green beans, carrots, or broccoli add color and balance.
With Fresh Herbs: Sprinkle with fresh parsley, thyme, or chives.
With a Squeeze of Lemon: A squeeze of fresh lemon brightens the flavors.
Variations & Tips
Make It With Chicken Breasts: Use boneless, skinless chicken breasts instead of thighs.
Make It With Carrots: Add 2 cups of sliced carrots along with the potatoes.
Make It With Celery: Add 1 cup of chopped celery along with the potatoes.
Make It With Onion: Add 1 sliced onion to the slow cooker.
Make It With Herbs: Add 1 teaspoon of dried thyme or rosemary to the broth.
Make It With Biscuits: Drop biscuit dough on top during the last 30 minutes of cooking.
Make It Without Potatoes: Omit the potatoes and add extra noodles.
Make It Gluten-Free: Use gluten-free chicken broth and gluten-free noodles.
Make It in a Dutch Oven: Preheat oven to 325°F (163°C). Layer ingredients in a Dutch oven. Cover and bake for 2 to 2 1/2 hours. Add noodles during the last 30 minutes.
Pro Tips for Absolute Success
Layer the potatoes on the bottom. This gives them direct heat and time to become tender.
Do not cut the chicken before cooking. Whole pieces shred easily after cooking.
Do not lift the lid during cooking. Each time you remove the lid, heat escapes and you add time.
Add the noodles at the end. They cook quickly and can become mushy if added too early.
Stir the noodles once or twice. This prevents them from sticking together.
Let the pot pie rest before serving. A few minutes off the heat allows the broth to thicken.
Frequently Asked Questions
Can I use bone-in chicken?
Yes. Bone-in chicken thighs or breasts can be used. Add 30 to 60 minutes to the cook time. Remove the bones before shredding.
Can I use a different noodle?
Wide egg noodles are recommended. Pappardelle or fettuccine can be used but the texture will be different.
Can I use a different potato?
Russet or Yukon Gold potatoes are best. Red potatoes can be used but will hold their shape differently.
Can I cook this on high instead of low?
Yes. Cook on HIGH for 3 to 4 hours before adding the noodles. Then cook on HIGH for 20 to 35 minutes more. However, LOW is preferred for more tender chicken.
My broth is too thin. What do I do?
The potatoes and noodles release starch that thickens the broth. If it is still too thin, cook uncovered on HIGH for an additional 10 to 15 minutes.
My broth is too thick. What do I do?
Stir in warm chicken broth or water, one tablespoon at a time, until it reaches your desired consistency.
Can I double this recipe?
Only if your slow cooker is at least 7 quarts. Do not fill more than two-thirds full.
Can I freeze the leftovers?
Yes. Place the cooled pot pie in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.
Can I add vegetables to this dish?
Yes. Add carrots, celery, or onions along with the potatoes.
The Amish Kitchen Wisdom
Amish cooking is not about trends. It is about feeding a family well with what is available. It is about dishes that are simple, honest, and deeply satisfying.
This chicken pot pie embodies that wisdom. Chicken thighs are affordable. Potatoes are a pantry staple. Noodles are filling. Broth adds flavor without fuss. Nothing is wasted. Everything is stretched.
Yet when you combine these humble ingredients in a slow cooker, they become something special. The chicken becomes tender. The potatoes soften into the broth. The noodles absorb all that savory flavor. The result is a dish that feels like comfort.
This is the kind of pot pie that shows up at church suppers and family gatherings. The kind that people ask for the recipe. The kind that disappears before the dessert table opens.
Make this on a chilly evening. Make it when you need something warm and satisfying. Make it because sometimes the simplest food is the best food.
Recipe Card
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW + 20–35 minutes on HIGH, or 3–4 hours on HIGH + 20–35 minutes on HIGH
Total Time: Approximately 6.5 to 7.5 hours
Yield: 6 servings