Here is a comforting, budget-friendly recipe inspired by Amish country cooking. This isn’t a traditional pot pie with a crust, nor is it a soup—it’s a thick, hearty, stick-to-your-ribs noodle dish that combines the creamy flavors of chicken pot pie with thick, doughy Amish-style noodles.
Why this works in a slow cooker:
Traditional Amish chicken pot pie is made by simmering thick, flat, doughy noodles directly in a rich chicken broth. We mimic that by using frozen homestyle noodles (like Reames) or Amish Kitchen brand noodles, which are thick and dense enough to hold up to slow cooking without turning to complete mush.
The Ingredients:
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Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs
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Noodles: 1 (24 oz) bag of frozen homestyle egg noodles (such as Reames or Grandma’s). (Do not substitute dry pasta—it will disintegrate over the long cook time).
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The “Pot Pie” Sauce: 2 (10.5 oz) cans of condensed cream of chicken soup
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The Broth: 4 cups of high-quality chicken broth or stock
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Vegetables: 1 (12-16 oz) bag of frozen mixed vegetables (peas, carrots, corn, and green beans)
Pantry Staples (not counted): Butter, poultry seasoning or dried thyme, garlic powder, salt, and black pepper.
Instructions
1. Season the chicken:
Place the chicken breasts/thighs in the bottom of the slow cooker. Season generously with salt, black pepper, 1 teaspoon of poultry seasoning, and 1/2 teaspoon of garlic powder.
2. Build the broth:
In a large bowl, whisk together the 2 cans of condensed cream of chicken soup and the 4 cups of chicken broth until smooth. Pour this mixture over the chicken.
3. Add butter (The Amish Secret):
Traditional Amish cooking relies heavily on rich fats for flavor. Cut 4 tablespoons of salted butter into small cubes and scatter them over the top of the liquid.
4. Slow cook the chicken:
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours, until the chicken is very tender.
5. Shred the chicken:
Carefully remove the cooked chicken to a cutting board. Use two forks to shred it into large, bite-sized chunks. Return the shredded chicken to the slow cooker and stir it into the broth.
6. Add the noodles and vegetables:
Add the frozen homestyle noodles and the frozen mixed vegetables directly to the slow cooker. Stir well to ensure the noodles are submerged in the liquid.
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Note: The mixture will look very soupy right now—that is exactly what you want. Those dense, frozen noodles will absorb a massive amount of liquid as they cook.
7. Cook the noodles:
Cover and turn the slow cooker to HIGH. Cook for 45 minutes to 1 hour, stirring gently once or twice to prevent sticking.
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Don’t overcook: You want the noodles to be tender but still slightly chewy (al dente). Homestyle noodles will continue to absorb liquid even after the slow cooker is turned off. If the mixture looks too soupy at the 1-hour mark, turn off the heat, leave the lid cracked open slightly, and let it rest for 10–15 minutes—it will thicken up beautifully into a creamy, gravy-like consistency.
8. Serve:
Ladle into deep bowls. The final texture should be somewhere between a very thick stew and a creamy pasta. Serve with a crack of fresh black pepper, and if you want a true Amish dining experience, serve it over a bed of homemade mashed potatoes!
Tips & Variations:
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Can I use raw chicken? Yes, that is exactly what step 1 calls for. The chicken will poach in the broth and become incredibly tender and easy to shred.
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Do I need to thaw the noodles? No! Add them completely frozen. If you thaw them first, they will become gummy in the slow cooker.
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Want it thicker? Amish pot pie is often thickened with a simple flour slurry. If after cooking the noodles you want it even thicker, whisk 2 tablespoons of cornstarch with 1/4 cup of cold water, stir it into the hot slow cooker, and let it cook for another 10 minutes on HIGH.