In Pennsylvania, chicken pot pie differs greatly from the traditional crusted version most are familiar with. Instead, it is a hearty, soup-like dish featuring stewed chicken and handmade egg noodle squares. This variation originated from German and Swiss immigrants and has been a staple for hundreds of years, often used as a way to economize by using every part of a chicken. The recipe, traditionally shared within families, often includes simmering a whole chicken, straining the broth, and adding vegetables and noodles to create a nourishing and flavorful meal.
The uncrusted version of pot pie is a throwback to the German and Swiss immigrants who populated the area around Lancaster, Pennsylvania.
Most versions of pot pie are a clever cook's way to stretch a humble amount of meat to feed a table full of hungry family and guests.
The recipe is often handed down by word of mouth in families but is remarkably similar all around the region.
These days, you might find special pot pie noodles in the grocery store in areas of Pennsylvania and surrounding states.
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