Pennsylvania Dutch Beef Pot Pie

This is a favorite from my childhood. I have fond memories of my grandmother teaching me how to make this dish.

Submitted by: Amanda Kristula

Ingredients:

4 cups of flour

2 teaspoons of salt

2 teaspoons of baking powder

1/4 cup of margarine

water (enough to make dough)

pre-prepared roast (reserve broth)

Directions: Add all dry ingredients to large bowl. Add water until at a dough consistency. Roll dough out on floured surface until very thin. Cut into two-inch squares. Add broth and water to large pot (about 3/4 full). Bring to boil. Drop squares into boiling broth and cook for about 20-30 minutes. Add thickener, if needed. Add shredded pieces of roast to pot. Ready to serve.

Directions for thickener:

Or use one tablespoon cornstarch mixed with one tablespoon cold water. Be sure to thoroughly mix the water with the starch (the flour or cornstarch) to prevent lumps. After stirring the combined starch and water into the liquid to be thickened, cook and stir over medium heat until thickened and bubbly.

Directions for roast:

​Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.

Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes. Reserve broth at bottom of pan for pot pie broth. When roast is cool, use forks, knives or fingers to shred into pieces for the pot pie.