Dutch Pot Pie
Yield
1 piePrep
30 minCook
Ready
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
butter
melted |
|
| ½ | cup |
milk
|
|
| ½ | cup |
cream
|
|
| 1 | teaspoon |
baking soda
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
potatoes
|
*
|
| 1 | x |
parsley leaves
minced |
*
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 15 | ml |
butter
melted |
|
| 118 | ml |
milk
|
|
| 118 | ml |
cream
|
|
| 5 | ml |
baking soda
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
potatoes
|
*
|
| 1 | x |
parsley leaves
minced |
*
|
| 1 | x |
butter
|
*
|
Directions
Beat eggs, add milk, cream, soda, salt and melted butter.
Mix well.
Gradually add flour until dough is stiff enough to roll. (May require up to 4 cups).
Roll on floured board and line a cooking kettle with the dough.
Place a large piece of butter in bottom of kettle and add peeled and quartered potatoes alternately with small pieces of the dough.
The top layer should be potatoes.
Sprinkle with salt, pepper and minced parsley.
Dot with butter.
Add 1½ to 2 cups water.
Bake at 350℉ (180℃) about 3 hours.
