OLD-FASHIONED POT PIE
- OLD-FASHIONED POT PIE
Aug. 11, 1999 / The Columbus, OH, Dispatch
For R.B., Port Richey, Fla. This recipe was handed down from my
grandmother. She called it Slippery Pot Pie. I prepared and served it
each week for 32 years when I was head cook at Kenny's Cafeteria in
Lancaster, Ohio. It was a favorite of the clientele.
4 cups beef or chicken broth
1 cup sliced potatoes
1/4 cup chopped onion
1 teaspoon salt
2 cups cubed cooked beef or chicken
3 cups flour
cup vegetable shortening, such as Crisco
1/2 teaspoon salt
Combine broth, potatoes, onion and salt. Cook until potatoes are tender.
Meanwhile, prepare Dough: Blend flour, shortening and salt as you
would to make pie dough. Add enough milk to make a dough soft enough
to roll out. Roll thin and cut into squares.
Add desired meat to the broth. Bring to a boil and add the pieces of
dough, a few at a time. Cook 20- 30 minutes, until tender.