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Dutch Pot Pie











Trans-fat Free, Good source of fiber


3 large eggs
1 tablespoon butter
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
1 x butter


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 49325% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 531mg 22%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 10%
Sugars g
Protein 33g
Vitamin A 10% Vitamin C 1%
Calcium 10% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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