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4.5 from 8 votes

Pennsylvania Dutch Chicken & Dumplings

A twist on what we normally consider pot pie, this Pennsylvania Dutch version features a bevvy of saovry veggies with fat noodle dumplings in a savory meat broth.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Pasta, Soup
Servings: 6
Calories: 431kcal


For The Noodle Dough

  • 3 cups flour
  • 2 eggs
  • 1/2 tsp salt
  • water, as needed

For The Broth

  • 8 cups chicken broth
  • 3 cups chopped, rotisserie chicken
  • 2 stalks celery, thinly sliced
  • 1 medium white onion, diced
  • 4 potatoes peeled & diced
  • 2 cups sweet peas
  • 1-2 carrot peeled, and diced
  • 2 tsp parsley
  • salt & pepper, to taste
  • 1 tbsp cornstarch
  • 1/4 cup water


To Make The Noodle Dough

  • Add to a large mixing bowl, the flour, eggs, and salt. Mix together, and add small amounts of water until the dough comes together and forms a ball.
  • Flour a counter-top, then roll out the dough on top, until the dough is 1/2" thick. Cut the dough into 1 1/2" squares.

To Make The Broth

  • To a stock pot, add the broth, celery, peas, carrots, potatoes, onion, and parsley. 
  • Bring the mixture to a rolling boil, then add the noodles in one at a time- to prevent sticking. Reduce the mixture to a simmer, and let the noodles cook for 25 minutes, or until tender.
  • In a small bowl, whisk together the cornstarch and water together until smooth. Stir the slurry into the soup mixture.
  • Continue to simmer the mixture, stirring occasionally, until thickened (3-5 minutes). When thickened, stir in the chicken. Salt & pepper, the soup- to taste.


recipe adapted from Rachel & Her Rolling Pin


Calories: 431kcal | Carbohydrates: 61g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1724mg | Potassium: 650mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1455IU | Vitamin C: 30.1mg | Calcium: 71mg | Iron: 5.2mg