Here’s how to make a wonderfully comforting Slow Cooker Amish Beef Pot Pie. This isn’t a traditional pie with a top and bottom crust, but a rich, hearty stew topped with simple, soft, dumpling-like egg noodles—a classic Pennsylvania Dutch one-pot meal.
Slow Cooker Amish Beef Pot Pie
Prep Time: 20 minutes | Cook Time: 6-7 hours on LOW (plus 30-45 min for noodles) | Serves: 6
Ingredients
For the Stew Base:
-
1.5 – 2 lbs beef chuck roast, cut into 1-inch cubes
-
1 tsp salt, plus more to taste
-
½ tsp black pepper
-
2 tbsp olive oil
-
1 medium onion, chopped
-
3 cloves garlic, minced
-
3 large carrots, peeled and sliced into rounds
-
2 celery stalks, sliced
-
4 cups beef broth (low-sodium)
-
1 tsp dried thyme
-
1 bay leaf
-
1 lb baby potatoes, halved or quartered if large
-
1 cup frozen peas (optional, for a pop of color)
For the Pot Pie Noodles (The “Topping”):
-
1 ½ cups all-purpose flour
-
½ tsp salt
-
2 large eggs
-
2-3 tbsp milk
-
1 tbsp butter, melted (optional, for richness)
Instructions
1. Sear the Beef
Pat the beef cubes dry, season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until deeply browned on all sides. Transfer the browned beef to your slow cooker.
2. Sauté the Aromatics and Deglaze
Add the chopped onion to the same skillet and cook for 2-3 minutes until softened. Add the garlic and cook for 30 seconds more. Pour a splash of the beef broth into the skillet and scrape up all the browned bits from the bottom. Pour this entire mixture over the beef in the slow cooker.
3. Slow Cook the Stew
To the slow cooker, add the carrots, celery, remaining beef broth, dried thyme, and bay leaf. Stir to combine. Cover and cook on LOW for 5 hours.
4. Add the Potatoes
After 5 hours, stir in the baby potatoes. Cover and continue to cook on LOW for 1-2 more hours, until the beef is fall-apart tender and the potatoes are just cooked through.
5. Make the Pot Pie Noodle Dough
While the stew finishes cooking, make the noodles. In a bowl, mix the flour and ½ tsp salt. Make a well in the center, add the eggs and melted butter (if using), and mix with a fork. Add milk a tablespoon at a time until a stiff dough forms. Turn onto a floured surface and knead for 1-2 minutes until smooth. Roll out as thin as possible (⅛-inch or less), then cut into 1.5 to 2-inch squares. Let them dry on a floured surface while you wait.
6. Cook the Noodles in the Stew
Turn the slow cooker to HIGH. Remove the bay leaf. Stir in the frozen peas if using. Bring the stew to a simmer, then drop the noodle squares into the hot broth one at a time, stirring gently to keep them separated. Cover and cook on HIGH for 30-45 minutes, stirring once halfway through, until the noodles are tender and cooked through. Taste and adjust seasoning with salt and plenty of black pepper before serving.
This dish delivers a rich, savory broth, tender beef, and those satisfying, chewy noodle squares. Let me know if you’d like tips on making this in an Instant Pot or with different proteins. Enjoy!