PENNSYLVANIA DUTCH POT PIE

Pennsylvania Dutch Pot Pie image

Provided by ANITA ELDER

Time 50m

Number Of Ingredients 9

Previous Next

1 lb beef, elk, bison, chicken, or other game meat
2 1/4 c flour
3 eggs
1/3 c cold water
3-4 medium potatoes, peeled and cut into chunks
1 medium onion, diced
6 c stock (supplement meat juices with stock of choice)
salt and pepper, to taste
fresh parsley, chopped

Steps:

1. Place meat in a Dutch oven and cover with water. Cook until meat pulls apart easily with a fork.
2. Meanwhile, add flour to a mixing bowl. Mix eggs and water, then add to flour. Mix until you get a nice ball of dough (add additional flour if too sticky, but do so sparingly - you don't want dough that is too dry). Additionally, if dough is too dry, add more water a tsp. at a time. Roll out dough to about 1/8″ thick - if using gluten-free flour, you'll want to roll the dough between plastic wrap since it's usually much stickier than regular flour dough. Cut the dough into small squares.
3. One the meat is done and pulled apart, add the stock and bring to a boil.
4. Add potatoes, onions, and dough squares in batches, stirring after each batch of dough squares (to prevent them from sticking to each other).
5. Add parsley, salt and pepper; cook about 15 minutes (until dough squares are cooked through....pull one out and cut in half to check. They should be uniform in color - if the very middle is still darker, it's not cooked enough).