Amish Chicken Pot Pie (4 Ingredients) In Slow Cooker. My grandma got this recipe from Lancaster County back in 1962. Our family has enjoyed it ever since. She said it was the only meal that could make my grandpa cry.
This slow-cooker Amish chicken pot pie is warm, simple, and cozy. Only four main ingredients make a hearty meal that tastes like family. Soft potatoes, tender chicken, and wide egg noodles soak up a rich, creamy broth. It’s easy to make and perfect for sharing on chilly nights.
Ingredients
-
2 pounds boneless, skinless chicken thighs or breasts
-
4 cups low-sodium chicken broth
-
3 large russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks (about 1 1/2 pounds)
-
12 ounces wide Amish-style egg noodles or other thick, broad noodles
Amish Chicken Pot Pie: Directions
-
Prepare the potatoes: Peel and cut potatoes into 1-inch chunks. Spread them in an even layer on the bottom of a 5- to 7-quart slow cooker.
-
Add the chicken: Put the chicken pieces on top of the potatoes in a single layer. No need to cut the chicken first.
-
Pour the broth: Pour the chicken broth over the chicken and potatoes so they are mostly covered. If it gets too thick, pour in a little more water or broth.
-
Cook slowly: Put the lid on. Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken shreds easily and potatoes are very soft.
-
Shred the chicken: Use tongs to move the chicken to a plate or board. Shred with two forks and toss away any fat. Put the shredded chicken and juices back into the slow cooker and stir.
-
Add the noodles: Mix the chicken and potatoes gently, then spread the egg noodles on top and press them down so they touch the broth.
-
Finish cooking: Cover and cook on HIGH for 20–35 minutes, stirring once or twice if you can, until noodles are tender but not mushy. The broth should become creamy from the potatoes and noodles.
-
Adjust and serve: If too thick, stir in a little hot water or warm broth. Taste and add salt and pepper if you want. Spoon into bowls and serve hot.