Published by request, my favorite recipe for pot pie.
- Prep Time: 40 mins
- Total Time: 2 hrs 40 mins
- Servings: 4-6
Ingredients
Dough
- 5 Cups flour
- 1 teaspoon salt
- 2 cups water
Meat and broth
- 3 lbs ham or 3 lbs beef or 3 lbs chicken or 3 lbs turkey
Directions – it looks overwhelming but it is not, I mean really, I can make it and we all know what kind of cook I am!
1. PREPARE MEAT.
2. Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth. (or use crockpot)
3. Ham, beef, or chicken base can be mixed with additional water if necessary, or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add. 40 to 50 squares should be ample for 4-6 people.
4. Remove meat from roaster and pour broth into medium to large stock pot.
5. When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces. Place back in broth.
6. Add several medium size cubed and "par-boiled" potatoes to broth at this time.
7. PREPARE DOUGH. This can be done while meat is cooking. (Remove rings because here’s where it gets a little messy).
8. In large mixing bowl, combine 3 cups of flour and the salt. Use remaining flour as needed for "dusting" and clean up as noted herein.
9. Slowly add water and thoroughly mix with hands until dough reaches a "slightly sticky to touch" consistency. You may need to add more flour to get this part right. You may also substitute canned broth or broth made with soup base instead of water when mixing dough. This will give a little extra flavor.
HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
10. Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9×12-inch sheet. Dust the dough with flour and begin to roll out, flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
11. After dough is rolled out to approximately 1/8" thickness, use a sharp knife or pizza cutter to make 2" squares.
12. Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper. Try to avoid overlapping squares. Roll out and cut remaining dough and layer. Place wax paper between all layers.
13. Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
14. Adjust heat as needed to keep a gentle boiling until desired amount of dough is added. Then reduce heat and simmer until dough is thoroughly cooked and "chewy but not gooey".
