Desserts
This Amish funeral pie recipe honors tradition with its comforting layers of caramelized chicken, tender noodles, and rich gravy—each component carefully prepared to create a dish that brings warmth to gatherings.
The recipe reflects the Amish community's emphasis on simplicity and hearty, homemade meals, where every ingredient serves a purpose in delivering deep, satisfying flavors.
What sets this pie apart is the balance of textures and flavors: crispy caramelized chicken, soft egg noodles, and a savory gravy that binds everything together into a cohesive, comforting whole.
The process begins with cooking the chicken until it's tender and caramelized, then layering it with egg noodles and gravy in a deep dish.
Baking at a precise temperature ensures the filling sets just right, creating a pie that's firm enough to slice neatly but still creamy and flavorful in every bite.
This dish is more than just a recipe—it's a tradition that brings people together, offering comfort and a taste of home during significant moments. Whether you're preparing it for a family gathering or simply craving a taste of nostalgia, this pie delivers on both tradition and taste.
What makes this recipe truly special is its ability to transform simple ingredients into something extraordinary. The caramelized chicken adds depth and richness, while the egg noodles provide a tender contrast, and the gravy ties everything together with its savory notes.
The result is a pie that's both hearty and comforting, perfect for sharing with loved ones. Each slice offers a harmonious blend of textures and flavors that make it a standout dish in any meal.
This Amish funeral pie is more than just a dessert—it's a symbol of community, tradition, and the joy of coming together over a meal.
Whether you're preparing it for a special occasion or simply because you love the flavors, this recipe is sure to become a cherished part of your culinary repertoire. Let's get started on creating a dish that's as meaningful as it is delicious.
Ingredients for amish funeral pie
Simple ingredients transform into a comforting tradition with caramelized chicken and spiced filling layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 3 lb | Cut into bite-sized pieces |
| Egg Noodles 🍝 | 1 ½ cups | Uncooked, medium width |
| All-Purpose Flour 🌾 | ½ cup | For gravy thickening |
| Carrots 🥕 | 1 ½ cups | Diced small, about 2 medium |
| Yellow Onion 🧅 | 1 whole | Diced fine, about 1 cup |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cubed for gravy |
| Ground Cinnamon 🌿 | 1 tsp | For spiced filling |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Granulated Sugar 🍚 | 1 tbsp | For caramelizing chicken |
The chicken is the heart of this pie—boneless breasts work best for even cooking. Look for organic or free-range when possible, as it stays juicier. Most grocery stores carry boneless breasts, but Costco or large warehouse stores often have better prices for bulk purchases. Cut the chicken into even bite-sized pieces—about 1-inch cubes—for consistent caramelization. The carrots should be fresh and firm, not rubbery, and diced small so they blend seamlessly into the filling. Yellow onions with a vibrant color are ideal, but any sweet onion will work in a pinch.
No boneless chicken breasts? Bone-in thighs caramelize better and stay juicier, though you'll need to remove the bones before layering. Substitute chicken broth with vegetable broth if needed, but the flavor will differ slightly. For the noodles, egg noodles are traditional, but wide egg noodles (like those from Trader Joe's) hold up better during baking. The cinnamon and nutmeg are non-negotiable for that classic Amish spice profile—Penzeys or local spice shops carry high-quality versions. If you're short on time, pre-minced garlic works, but fresh is always better. The sugar helps caramelize the chicken, but brown sugar adds a deeper flavor if you prefer.
This pie tastes even better the next day, so make it ahead if possible. Store leftovers in the fridge for up to 5 days in an airtight container, though the filling may thicken slightly—just reheat with a splash of broth. For longer storage, freeze individual portions for up to 3 months. The gravy can be made a day ahead and reheated gently on the stove. Double the recipe if you're feeding a crowd—it disappears fast during gatherings. Serve warm with a side of buttered green beans or a simple garden salad for a complete meal.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just brown the chicken, toss in the diced carrots and onions, then dump in the egg noodles and broth. No separate pots, no fuss. The flour thickens everything into a cozy, one-dish wonder while you’re still chopping veggies.
- Savory-Sweet Harmony: That caramelized chicken mixed with tender noodles and sweet carrots? It’s the kind of balance that makes you go back for seconds. Honestly, the onions add just enough sharpness to cut through the richness—like a hug in pie form.
- Leftovers for Days: This pie reheats like a dream, and honestly? It’s even better the next day. I make a double batch on Sundays, and by Wednesday, it’s still the star of my lunch. Plus, it’s cheap enough that I don’t feel guilty feeding the whole family.
- Pantry Staple Power: Between us, this recipe uses things you already have—flour, chicken, onions, carrots. No specialty ingredients, no last-minute grocery runs. It’s my go-to when I’m broke or lazy (or both), and somehow, it always delivers.
Step-by-step instructions for chicken and vegetable bake
This homestyle dish delivers tender chicken, caramelized vegetables, and a rich gravy—perfect for comforting family meals.
Caramelize the Chicken and Vegetables
Preheat your oven to 375°F. In a large oven-safe skillet, combine the 3 lb boneless chicken breast (cut into bite-sized pieces), 1.5 cups diced carrots, 1 whole yellow onion (finely diced), and 1 tbsp granulated sugar. Stir to coat everything evenly in the sugar.
Cook over medium-high heat for 8-10 minutes, stirring occasionally, until the chicken is lightly browned and the vegetables begin to soften. This step creates a natural caramelization that deepens the flavor. The sugar will help the vegetables develop a subtle sweetness while the chicken begins to sear. If the pan gets too dry, add 1-2 tablespoons of chicken broth to keep everything moist but not soggy.
Build the Spiced Filling Layer
In a small bowl, whisk together 1 cup whole milk, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg, 1.5 tsp salt, and 0.5 tsp black pepper. Pour this mixture evenly over the chicken and vegetables in the skillet. Stir gently to combine, ensuring the spices are distributed throughout.
Transfer the skillet to the preheated oven and bake for 20 minutes. This allows the spices to infuse into the chicken and vegetables, creating a warm, aromatic filling. The milk will help tenderize the chicken while adding creaminess to the dish. Keep an eye on it—you want the chicken to be nearly cooked through but still slightly firm to the touch.
Prepare the Egg Noodles
While the chicken and vegetables bake, cook the 1.5 cups egg noodles according to the package directions in a separate pot of boiling salted water. Drain the noodles and set them aside, reserving ½ cup of the pasta water. The noodles should be al dente—just slightly firm when bitten. This ensures they hold their shape when layered.
Toss the cooked noodles with 1 tablespoon of the reserved pasta water to prevent them from drying out. This step is crucial for keeping the noodles tender and ensuring they absorb the gravy later without becoming mushy.
Create the Gravy and Assemble
Return the skillet with the baked chicken and vegetables to the stovetop over medium heat. Sprinkle 0.5 cup all-purpose flour evenly over the mixture and stir vigorously for 1-2 minutes to cook off the raw flour taste. Gradually whisk in 3 cups chicken broth, ensuring there are no lumps. Simmer for 5-7 minutes until the gravy thickens to a smooth, creamy consistency.
Stir in 0.5 cup unsalted butter, allowing it to melt and blend into the gravy for added richness. Taste and adjust the seasoning if needed—you may need a pinch more salt or pepper to balance the flavors. The gravy should coat the back of a spoon but still be pourable.
Layer and Bake to Perfection
In a 9x13-inch baking dish, spread half of the cooked egg noodles evenly across the bottom. Top with half of the chicken and vegetable mixture, followed by half of the gravy. Repeat the layers, ending with the remaining gravy on top. This layering ensures every bite has a balance of noodles, chicken, and rich sauce.
Cover the baking dish with foil and bake at 350°F for 15 minutes. Uncover and bake for an additional 10-15 minutes until the top is golden and bubbly. The dish is ready when the edges are slightly crispy and the gravy has thickened further. Let it rest for 5 minutes before serving to allow the layers to set and the flavors to meld.
Pro Tips For Making Amish Funeral Pie
- Sear Chicken First: I learned this the hard way—skipping the sear means dry, bland chicken in the pie. After browning the chicken breasts in a hot skillet (3-4 minutes per side), they stay juicy and add depth to the dish. Don’t skip it, even if it adds 5 minutes.
- Cut Noodles Short: Amish funeral pie relies on those egg noodles holding everything together, but overcooked noodles turn to mush. Cut them into 1-inch pieces before adding to the casserole—this ensures even cooking and prevents a soggy bottom.
- Don’t Overmix the Filling: I used to stir the raw filling like I was making pancake batter, and it ended up dense. Just toss the ingredients together until barely combined—lumps are fine, they’ll soften in the oven. The goal is a tender, not a gluey, texture.
- Use a Binder for the Top: The classic recipe calls for flour as a thickener, but I found a shortcut that makes a real difference: mix 2 tablespoons of cornstarch into the flour before adding liquid. It creates a smoother, less gummy crust on top without changing the flavor.
Storing and reheating your leftovers
Refrigerator Storage
Let your Amish funeral pie cool completely before transferring it to an airtight container—I prefer glass Pyrex with a tight-sealing lid. Store in the refrigerator for up to 5 days, but the flavors actually deepen overnight as the spices meld.
The gravy may thicken slightly, so reheat with 2-3 tablespoons of chicken broth or milk to restore creaminess. 🥧
Freezer Preparation
For longer storage, freeze individual portions in quart-sized freezer bags or glass containers with 1-inch headspace to prevent cracking. Label with the date—this pie stays delicious for up to 3 months.
Thaw overnight in the fridge before reheating. I avoid microwave reheating for this dish because it can make the noodles gummy. 🧊
Stovetop Reheating
My preferred method is stovetop reheating for even warmth. Transfer pie slices to a skillet over medium-low heat and add 1-2 tablespoons of milk or broth to prevent drying.
Cover and heat for 8-10 minutes, stirring occasionally, until heated through (165°F internal temperature). The gravy will loosen naturally, restoring that comforting texture. 🔥
Oven Refresh
For a restaurant-quality finish, cover the pie with foil and warm in a 350°F oven for 15-20 minutes. The residual heat gently reheats without overcooking the noodles.
If the top looks dry, drizzle with 1 tablespoon of milk before reheating. This method keeps the layers intact and the gravy silky. ✨
Gravy Rescue Tips
If your pie's gravy separates after storage, whisk in 1 tablespoon of cold butter while reheating. For extra richness, add 1 teaspoon of cornstarch mixed with 1 tablespoon water to thicken.
The cinnamon and nutmeg flavors intensify when reheated, so don't skip this step—it's what makes this pie taste like home. 🌿
Serving Suggestions
Serve warm slices with a side of buttered green beans or a simple tossed salad to balance the richness. For a traditional touch, sprinkle with fresh parsley before serving. Leftovers reheat beautifully for 2-3 days, making this an ideal make-ahead dish for gatherings. 💛
Nutrition facts
Frequently asked questions about Amish funeral pie
Why is cinnamon and nutmeg essential in this recipe?
These spices are the heart of traditional Amish funeral pie flavors! The cinnamon adds warmth and depth, while nutmeg brings a subtle earthy sweetness that balances the savory chicken and vegetables. Together, they create that comforting, nostalgic taste that makes this dish special for gatherings. Without them, you'd miss the signature Amish spice profile.
Can I substitute egg noodles with another type of pasta?
While egg noodles are traditional, you can use wide fettuccine or pappardelle in a pinch. Avoid thin noodles like spaghetti—they'll get mushy during baking. Cook them al dente and toss with pasta water to maintain texture. For a gluten-free option, try gluten-free egg noodles (like Barilla's GF line) or rice noodles (though texture will differ).
How do I prevent the pie from getting soggy?
The key is proper layering and baking technique! Start by baking the chicken and veggie mixture uncovered for 20 minutes to remove excess moisture. When assembling, spread noodles evenly and avoid overfilling the dish. Bake covered first to set the layers, then uncover to crisp the top. For extra insurance, sprinkle a pinch of cornstarch over the top gravy before the final bake.
Is this pie suitable for a vegetarian version?
You can adapt it! Replace chicken with shredded tofu (marinated in soy sauce and spices) or mushrooms (like portobello or cremini). Use vegetable broth instead of chicken broth, and consider adding lentils or chickpeas for protein. The cinnamon-nutmeg spice blend remains the same—it works beautifully with plant-based ingredients too. Just reduce baking time by 5-10 minutes since vegetables cook faster than chicken.
What's the best way to serve this pie during a funeral or memorial?
Traditionally, this pie is served warm at room temperature—it's meant to be comforting and easy to eat. For a funeral gathering, prepare it a day ahead and reheat portions in the oven before serving. Cut into 1-inch squares for easy handling, and serve with a side of buttered dinner rolls or pickled vegetables to balance the richness. In Amish communities, it's often paired with simple sides like mashed potatoes or green beans.