When we were members of the Old Order Amish community we could not have health insurance due to the rules of the church. In cases of emergencies or illness the community relied on the church and fund raisers to cover the cost of medical bills. Some of the Amish Ladies would bake old fashioned chicken pot pies to raise funds and would deliver them throughout the community. The chicken pot pies we received were always so hearty and delicious with their creamy pot pie filling and flaky crust! I was quite excited when this Amish chicken pot pie turned out almost exactly like the ones I remembered from my childhood!! We serve our chicken pot pie with applesauce and pickled beets, but you may also enjoy this Amish pot pie with a side of fresh bread or creamed corn.
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Old Fashioned Amish Chicken Pot Pie (with pie crust)
- 2 9 inch pie plates (linked below)
- Stock pot (linked below)
- Ladle (linked below)
- Rolling Pin (linked below)
- 1/2 cup butter salted
- 3/4 cup diced onions white or yellow
- 1 1/4 cup cubed potatoes (small cubes) *see note
- 2 large carrots thinly sliced/cubed
- 1 teaspoon dried parsley
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon ground black pepper
- 1/2 cup all purpose flour
- 1 3/4 cups whole milk
- 1 3/4 cups chicken broth *see note
- 5 oz. frozen sweet peas
- 2 cups shredded chicken *see note
- 1 1/2-2 teaspoons salt (add to taste)
- Flaky pie crust for 2 9 inch pies plus top layers. (Recipe linked below)
Preheat oven to 425.
- Melt butter in a large stockpot, then add the potatoes, diced onions and carrots. Saute the veggies in the butter until partially softened, and then add parsley, onion powder and black pepper.
- Add flour to the seasoned veggies and stir gently to combine. Add milk and broth, then bring the mixture to a low boil while stirring.
- Once the pot pie mixture has thickened, remove from heat and add shredded chicken and peas, then add salt to taste.
- Pour the chicken pot pie filling into two 9 inch pie crusts, then top the pot pies with an additional crust and flute the edges to seal the filling inside.
- Bake the chicken pot pies in the preheated oven for 30-40 minutes until the crust has turned golden on the top and bottoms. Remove the pot pies from the oven and allow to cool before enjoying. See below for notes on freezing the pot pies.
Equipment for the Old fashioned Amish chicken pot pies:
- 9 inch pie plates I prefer to use glass pie pans to be able to gage the doneness of the pie crust more accurately.
- Stockpot A large stockpot is useful for mixing and cooking the chicken pot pie filling in.
- Ladle A large ladle is nice to have for ladling the pot pie filling into the pie crusts, especially if your stockpot is on the heavier side.
- Rolling pin A rolling pin is helpful to have on hand when making a batch of Amish style flaky pie crust.
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Ingredients needed: Whole milk, chicken broth, potatoes, carrots, shredded chicken, parsley flakes, salt, pepper, onion powder (optional), butter, flour, onions and peas.
Step 1: Saute veggies in butter until partially softened (the veggies will continue to soften while the pot pie filling is being baked in the pie crust), then add seasonings.
Step 2: Combine the veggies with flour until no lumps of flour remain, then add milk and chicken broth and bring the mixture to a light boil while stirring. Cook until the pot pie mixture is thickened.
Step 3: Remove the pot pie filling from the heat and stir in the shredded chicken, peas and salt to taste.
I prefer to add a scant two teaspoons of salt.
Step 4: Pour the pot pie filling into two 9 inch pie pans lined with pie crust, then top with an additional crust and flute the edges. (shown below.)
I prefer to add a few slits to the top of my Amish chicken pot pies to allow the filling to breathe a bit. In essence, the slits allow the steam to escape while the pot pies are baking.
If you are needing a shortcut for this pot pie, you can prep the pie crusts ahead of time (they freeze well for several months) or you can use store bought refrigerated pie crusts.
Step 5: Bake the chicken pot pies as directed. Once the crust is golden on the top and bottom and the chicken pot pie has cooled a bit, it is then ready to enjoy!
These Amish chicken pot pies freeze quite well, in fact the pot pies the Amish ladies delivered to us were made for freezing. My mom prefers to thaw her chicken pot pies before baking them, but you can also cover the frozen pot pie in aluminum foil and bake it in the preheated oven for 30 minutes. After 30 minutes, remove the foil and allow the chicken pot pie to bake for another 20-30 minutes until the crust is golden and the filling is heated through (baking times may vary depending on the oven you use).
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