Recipes & Cooking

Deliciously simple recipes from Pennsylvania Dutch. Classic American comfort for nearly 100 years.

Chicken Pot Pie Pennsylvania DutchSquare (Pot Pie) Egg Noodles

Chicken Pot Pie


  • Prep Time: 10 min
  • Cook Time: 40 min
  • Serves: 6
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1 (12 ounce) package Pennsylvania Dutch Square (Pot Pie) Egg Noodles, uncooked
½ cup chopped onion
3 tablespoons margarine or butter
2 tablespoons flour
1 tablespoon chicken-flavor instant bouillon
¼ teaspoon pepper
1 cup milk
2 cups cubed cooked chicken
1 (10-ounce) package frozen peas and carrots, thawed
4 eggs
2 cups (8-ounces) shredded sharp Cheddar or Swiss cheese


Cooking Instructions

Cook noodles as package directs; drain. Preheat oven to 350˚. In medium saucepan, over medium heat, cook onion in margarine until tender. Stir in flour, bouillon and pepper then milk. Cook and stir until thickened and bubbly, Remove from heat; stir in chicken and peas and carrots. In large bowl, beat eggs; stir in noodles and cheese. Spoon half of noodle mixture
into greased 2-quart casserole, pressing evenly over bottom and up side of casserole. Spoon chicken mixture into casserole. Top with remaining noodle mixture. Bake uncovered 40 minutes or until hot and bubbly. Refrigerate leftovers.