The Grandmas' Pot Pie
List of Ingredients
Grandma Cochran: Put flour in bowl (3-4 cups?). Cut in a piece of
shortening about the size of a walnut. Beat in one egg. Add enough
water to handle (like pie dough - not dry). Roll out with extra flour
and cut into squares.
Cook in boiling broth* 10-15 minutes or until tender. (I usually cook
it a half hour or so.)
If desired cook raw sliced potato before cooking the potpie in the
broth. (I never put potato in but Grandma Cochran used to make ham
potpie with potato.)
Serve on mashed potatoes.
Kishler: Grandma Kishler used her regular pie dough recipe with
parsley flakes added.
You can also add 1 teaspoon of baking powder to make it fluffy. (I
found this in a Pennsylvania-Dutch cook book.)
*Broth: To make the best chicken broth you need some bony pieces and
some chicken fat. I usually use a whole chicken, as big as I can find
(4-5 pounds). You can also just use pieces like breasts, legs, etc.
but make sure there are some bony backs also and the pieces have fat
on them. (Grandma Cochran used to buy extra fat at Farmer Brown's or
save fat from other chickens and freeze it to save for potpie.) People
used to buy big fat stewing chickens for potpie and noodles but they
are hard to find anymore.
Put the chicken in a big pot and cover with water. Add salt and
pepper. I like to add a little onion and maybe a piece of celery and a
carrot and maybe a bay leaf if I have any. It all helps to make the
broth flavorful. You can also buy chicken flavor soup base to add
taste but I usually don't use it.
Cook pieces for at least an hour and a whole chicken maybe an hour and
a half or two hours.
You can also use the same broth for noodles instead of potpie or you
can thicken the broth some and make dumplings.
Patsy Kishler
Recipe
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