Potpie - recipe

November 07, 2004

·4 cups flour (about 1/2 cup per serving)

·1/4 cup margarine or hardened fat from the broth that's been chilled (see cook's notes)

·2 egg yolks beaten and enough water to make 1 1/2 cups liquid

·3 to 4 quarts of broth: beef, ham or chicken

·1 (15-ounce) can Great Northern beans for ham potpie

·2 potatoes, peeled and diced for beef potpie

·Parsley flakes

Roll dough as you would for pie crust, cut into squares, and drop one piece at a time into the boiling broth.


When you add the last of the dough, turn off heat. Let set for a few minutes, and it's ready to eat.

For ham potpie, add beans to broth before adding dough to broth.

For beef potpie, add diced potatoes to beef broth and cook until soft before adding dough to broth.

Add more water or broth, if potpie gets too thick.

Sprinkle with dried parsley flakes.

Serves 8.

Cook's notes: Barr uses 3 ham hocks in 3 to 4 quarts of boiling water and a dash or two of onion flakes to make the potpie broth. She removes bones before adding beans and dough.

She uses beef chuck roast to make beef broth.

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