Amish Chicken & Dumplings Recipe: A Budget Dutch-Style Chicken Pot Pie (9 Ingredients) High Protein Recipes Amish Recipes Chicken Recipes Budget Recipes Dinner

Who doesn't love a bowl of chicken and dumplings or plate of chicken pot pie? How about we combine the two? Reminiscent of chicken and dumplings, I call this chicken recipe chicken pot pie. Whatever you call it, this Amish recipe is a delicious and filling high-protein dinner.

To make this rustic homemade chicken and dumplings recipe you only need a few budget-friendly ingredients. Here is your short shopping list for this dinner recipe: bone-in chicken thighs, chicken broth, celery, baby carrots, potatoes, onion, flour (regular or gluten-free), eggs and milk. Check out the health benefits of celery, the health benefits of carrots and the health benefits of potatoes.

Cooking Tip: I use a 6-quart pot to make this hearty chicken pot pie recipe.

I serve this easy chicken dinner with a salad or crusty bread like Big Ole Bill's Ciabatta Bread. What more do you need?

Cuisine: American / Amish
Prep Time: 30 minutes
Cook Time: 1 1/2 hours (approximately)
Total Time: 2 hours
Servings: 8

Ingredients 

Chicken

• 3 - 4 pounds bone-in chicken thighs
• 8 - 9 cups chicken stock
• 4 stalks celery, diced
• 12 - 16 ounces baby carrots 
• 5 potatoes, peeled and quartered
• 1 large onion, diced

Dough

• 4 cups flour (all purpose or gluten-free flour)
• 2 eggs
• 1 cup milk

Here's how to make it: 

1. Boil chicken thighs and onion in chicken stock in large covered pot until chicken is cooked and tender, about 30 to 45 minutes. When finished remove chicken and remove skin and take out the bones.
2. While chicken is cooking, cut vegetables and make dough. Mix flour, eggs and milk and 1 tablespoon of salt in a stand mixer. Add extra flour or milk if dough is too sticky or too dry. Dough should be a little sticky but still come away from mixing bowl. On floured surface roll out dough to about 1/8-inch thickness. Use a pizza cutter and cut into 2x2-inch squares.
3. Add pepper and 1 tablespoon of salt to broth. (Add more or less salt and pepper, to taste, at this point.)
4. Remove pot lid. Add celery to broth and sprinkle the dough with a small amount of flour. Add squares to broth a few at a time to avoid sticking. Bring to a boil and then reduce heat to medium and cook uncovered for 25 minutes on medium heat. Add potatoes and cook for another 20 minutes. Gently stir stew during cooking time occasionally to make sure squares don't stick to bottom.
5. Add cut-up chicken and carrots to pot. Cook covered on low heat until carrots are tender. Broth should be thick like a stew when done. You can add small amounts of water if it becomes to thick while cooking. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave. This dish also freezes well.

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