Recipes Dinner Poultry Dishes Chicken Main Course Slow Cooker Pennsylvania Dutch Chicken Pot Pie 4.0 (1) 3 Reviews If you can't find pot pie noodles in your grocery store you can substitute wide egg noodles. Slideshow: More Crock Pot and Slow Cooker Recipes By Ian Knauer Ian Knauer Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer. Food & Wine's Editorial Guidelines Published on November 24, 2015 Save Rate PRINT Share Close Photo: © Ian Knauer Active Time: 25 mins Total Time: 6 hrs 30 mins Yield: 12 cups Cook Mode (Keep screen awake) Ingredients 2 tablespoons unsalted butter 2 medium onions, chopped 1 celery stalk, chopped Kosher salt Freshly ground black pepper 1 tablespoon all-purpose flour 8 cups chicken stock 2 pounds boneless skinless chicken thighs, cut into cubes 3/4 pound pot pie noodles or wide egg noodles 2 fresh thyme sprigs Directions Heat a slow cooker on high until hot. Stir in the butter until melted, then stir in the onions, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the flour and cook 2 minutes. Stir in the stock, chicken, noodles and thyme, then reduce the heat to low. Cook until the chicken is very tender and the noodles are falling apart, 6 to 8 hours. Season the pot pie with salt and pepper to taste, then serve. Originally appeared: January 2014 Rate It Print