A potpie that's more like soup

THE BALTIMORE SUN

A Slippery Potpie recipe was the request of Susan Livingston of Johnstown, Pa., who said she lost this recipe, which her family enjoyed.

Laurey Krouse Cappe of Towson responded with a recipe that she said came from "my 80-year-old mother, who got it from her mother, who got it from her mother. I don't know how many more generations this Pennsylvania Dutch recipe goes back."

Slippery Potpie

Serves 8-10

2 quarts chicken, ham or beef stock

2 cups of meat used to make stock, shredded

1 cup chopped celery

1 medium onion, chopped

1 cup chopped carrot

2-3 peeled and diced potatoes

1 tablespoon parsley flakes

1 teaspoon salt

1/4 teaspoon ground black pepper

DOUGH:

3 cups all-purpose flour

1 teaspoon salt

1/4 cup lard or butter (optional)

3/4 cup water (1 1/2 cups to 2 cups if not using lard or butter)

Bring the first 9 ingredients to a boil. Reduce heat, cover and simmer for about 30 minutes while making the dough.

In a mixing bowl or in the bowl of a food processor fitted with a steel blade, combine dough ingredients, adding the water a bit at a time until the dough reaches the consistency of a pie crust, like a coarse cornmeal. Roll out the dough on a floured surface to about 1/16-inch thickness. Cut dough into 2-to-3-inch squares with a dough cutter or knife.

Bring broth back to a boil and slip the dough squares one by one into the boiling broth. Reduce heat. Cover and cook gently for about 30 minutes more. Serve with a side dish of coleslaw.

Tester Laura Reiley's comments: "This is like a rich chicken noodle soup more than like a potpie. The crust, which is lowered into the cooking soup, is thin enough to resemble homemade noodles more than dumplings. I can't imagine what a ham version of this would taste like, but the chicken version made the whole kitchen smell homey and wonderful. I would suggest cutting the crust into 1-to-2-inch squares. At 3 inches, they are unwieldy and not too pretty in the soup."

Recipe requests

* Dottie Denitto of Sykesville wants a "favorite recipe called Butter Custard Pie," which was a regular item at the now-defunct Silber's Bakery in Maryland.

* Gwendolyn McRae of Baltimore wrote that she enjoyed a shrimp bisque at a restaurant in Houston and wanted the recipe. "It was a soup with lobster, shrimp, crab and crawfish in a cream and sherry wine base with bits of onion, celery and basil."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number.

Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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