Homemade Chicken Pot Pie Recipe

Chicken Pot Pie is a popular soup with those who live in Pennsylvania. When I was a little girl I remember my mom making it for us kids. Back then she would make her own dough squares and the entire recipe would take up an entire afternoon. Time consuming YES…but worth it.

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For those of us who don’t have a few hours to make our own dough from scratch we can go to the grocery store and pick up a package of Square Pot Pie Egg Noodles. Our favorite brand is made by Pennsylvania Dutch. I’m sharing their recipe with you below.  Note: I use my own chicken broth stock that I personally can every summer. I didn’t use store-bought chicken broth. You can check out my Home Canning Chicken Broth Stock Recipe if you’re interested in that.

Chicken Pot Pie Soup Recipe

12 oz. Pennsylvania Dutch Square Pot Pie Egg Noodles
2 Tbsp. Butter
1 lb. Boneless, Skinless Chicken Breasts (cut into bite-sized pieces)
16 oz. Frozen Mixed Vegetables
6 cups Reduced Sodium Chicken Broth
Salt and Ground Black Pepper to Taste

Melt butter in a large saucepan over medium-high heat. Add chicken and cook, stirring frequently, until chicken is lightly browned, about 5 minutes. Add vegetables and chicken broth, season with salt and pepper. Cover and heat until boiling. Reduce heat and simmer for 10 minutes or until vegetables are tender and chicken is fully cooked. Increase heat to medium. Stir in uncooked noodles. Cook, uncovered for 11 to 13 minutes or until noodles are tender, stirring occasionally.  Remove from heat and serve.

Variation: Substitute 3 cups chopped, fresh or frozen stew vegetables, such as onions, carrots, potatoes and/or celery for frozen mixed vegetables. Increase boiling time to 20-25 minutes or until veggies are tender.

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