#1094 - Homemade Pot Pie

(by Shirley McNevich)

1 - 3lb. sirloin tip roast (if making beef pot pie)
3lb. boneless/skinless chicken breast (if making chicken pot pie)
1 - 3lb. ham end (if making ham pot pie)
3 quarts of broth from cooking the beef, chicken or ham
1 large onion (chopped)
1 cup chopped celery
1/2 cup chopped fresh parsley
4 red potatoes (washed, peeled and sliced 1/8" thick)
Noodle Dough: 2 cups flour; 1 tsp. salt; 1 TBSP butter; 2 beaten eggs; 1/2 cup cold water

In a Dutch oven cook either the beef, chicken or ham--add 1 tsp. salt to beef or chicken, but NOT ham. Cook on medium heat--add 2 cups water if cooking beef, 2 quarts of water if cooking chicken, 2 quarts water if cooking ham. Cook until tender (roast or ham will take 2-3 hours; chicken will take about 1 hour). Remove meat from Dutch oven. Pour all broth into a container--when it gets to room temperature refrigerate the broth. Cover meat with Saran wrap when cooled and refrigerate overnight. The next day remove broth from refrigerator--skim off all the fat that rose to the top of your container. Measure broth--you need 3 quarts--if not add water to the broth until you have 3 quarts. Put broth in Dutch oven--turn heat to medium. To the broth add chopped onion, chopped celery and chopped parsley. Add 1/2 tsp. pepper to the broth. If making chicken or beef pot pie, add 1 tsp. salt to the broth--DO NOT add salt if making ham pot pie. Noodles--in a bowl add flour, salt, butter--mix with your hands until it makes crumbs. Add beaten eggs to flour mixture--mix with your hands. Add 1/2 cup water to flour mixture--mix with your hands until you can form a ball. Cut the dough ball into 3 equal sized dough balls. Flour your counter, put one dough ball on top of flour, and sprinkle a little flour on top of the dough ball. Use a rolling pin and roll the dough as thin as you can get it--sprinkle with more flour if it gets sticky. Use a tableknife to cut the dough into 1" squares. Repeat with other 2 dough balls. When broth is boiling, add sliced potatoes to the broth. When broth comes back to a boil add each individual 1" dough square ONE AT A TIME to the broth. Put the lid on the Dutch oven and boil for 20 minutes. While it's cooking, cut your meat into bite sized pieces. After the noodles have cooked for 20 minutes, add the meat pieces--stir. Put lid back on, turn heat to simmer and cook until meat is hot.