Pennsylvania Dutch Slippery Pot Pie
8 cups broth
3-4 potatoes, peeled and diced OR 1-2 cans diced potatoes
6-10 baby carrots, sliced
1 can corn OR 1 cup frozen corn
1 can peas OR 1 cup frozen peas
1 pound cooked and diced ham, chicken, turkey, diced sausage, or cooked ground beef
1 batch Pot Pie Dough (see recipe below)
1/2 cup flour
1/2 cup water
Bring the broth to a boil in a large soup pot. Add the potatoes and carrots then cook over medium high heat for 10 minutes. Stir in the corn, peas, and ham. Reduce the heat to medium low then drop in the pot pie squares. Cook, stirring occasionally, for 5 minutes. In a small bowl, combine the flour and water. Add the mixture then cook, stirring constantly, for 5 minutes or until the pot pie squares are soft. Remove the pot from the heat then allow to set for 15 minutes before serving.
Pot Pie Dough
4 cups flour
2 cups water
Combine the ingredients with your hands until a dryish dough is formed. Roll out the dough to 1/8-1/4" thick. If the dough is too dry, add a little more water. If the dough is too sticky, add a little more flour. Use a pizza cutter or a knife to cut into squares.