5 quart or more pot with lid, 1 lb, beef with bone or chicken meat, cook til done, cool, debone and cut up small pieces, save broth, put meat back in pot with broth/ add water and appropriate bullion (chicken or beef bullion) to fill pot 2 inches from lip of pot, or use canned broth like swanson or college inn broth. get about 5 medium white potatoes, wash, peel and cube, bring broth and meat to boil add cubed potatoes, add some dry or chopped parsley to liking, a pinch of salt and pepper to taste, turn down heat to medium or med-low heat and let potatoes cook, time to make the dough..
pot pie dough ingrediants, 3 cup flour, 6 tabs of crisco shortening, pinch of salt, cut shortening into flour with a fork, in a cup beat 1 large egg add to flour shortening mix, stir in than add just enough milk to the mix to make a slightly sticky dough, knead into a ball , roll ball in flour or dust with flour, get a rolling pin, flour dust rolling pin, flour a clean rolling surface for dough ball , halve the dough ball, put a dough ball halve on rolling surface, flatten and roll out, using flour as needed so dough won't stick to surface or pin, roll 1/8 inch thickness, than with knife cut dough into dough squares- bring pot of meat potatoes and broth to boiling, than drop in dough squares one at a time, til none left, than roll out the other halve of dough as above instructed an square cut and drop all squares one by one into boiling broth, stir alittle and cover turn down heat just to med or med-high heat, and cover pot for 20-25 minutes til cooked., in a cup put in 1/2 cup cool water and mix in 4 or 5 tabs of flour, stir til no lumps, bring pot pie to a boil add flour, water cup mix, and stir til thickens ( pot pie in gravy) boil stir one minute. done. serve, can eat with ketchup if you like, or just plain.
