Pennsylvania Dutch Pot Pie
1 lbbeef, elk, bison, chicken, or other game meat
2 1/4 cflour
2/3 ccold water
3-4 mediumpotatoes, peeled and cut into chunks
1 mediumonion, diced
6 cstock (supplement meat juices with stock of choice)
·salt and pepper, to taste
·fresh parsley, chopped
How to Make Pennsylvania Dutch Pot Pie
- Place meat in a Dutch oven and cover with water. Cook until meat pulls apart easily with a fork.
- 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.
- One the meat is done and pulled apart, add the stock and bring to a boil.
- 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).