Egg Free, Dairy Free, Nut Free Pennsylvania Dutch Slippery Pot Pie

This pot pie is a Pennsylvania Dutch or Amish type of pot pie made with homemade noodles, not the casserole topped with a pie crust. If you are looking for that version, here is Meat Pot Pie that we love. It is called a slippery pot pie because of the noodles inside of it. I guess it is their way of distinguishing one from the other.

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.

Egg Free, Dairy Free, Nut Free Baked Potato Chips

My family loves these chips. They can be flavored with any spices you enjoy so there are endless possibilities.

Baked Potato Chips

Slice your potatoes very thin. The thinner you slice the potatoes, the crispier the potato chips will be. Toss them with olive oil and any seasonings you desire. Lay them in a single layer on a parchment lined baking sheet. Bake at 450 for 20-30 minutes or until crispy and golden.

Egg Free, Dairy Free, Nut Free Whole Wheat Crackers

These crackers are very good and full of only healthy ingredients. They remind me of Wheat Thins because they are a little sweet. Feel free to leave out the honey if you do not want to have a slightly sweet cracker. You can also add any seasonings you like on top or into the crackers with the salt for extra flavor.

Whole Wheat Crackers

1 1/2 tbsp honey or maple syrup, optional but very good
1 tsp melted coconut oil or olive oil
1/4 tsp salt and any other seasonings desired
1 cup whole wheat flour
1/4 cup water
Sea salt or any other seasonings desired for topping

Combine the honey, oil, and salt. Stir in the flour. Add the water then stir to combine. Knead until thoroughly combined. Roll out the dough into a very thin rectangle. Use a pizza cutter or a knife to cut into individual crackers, I prefer them bite-sized. Place on a parchment lined baking sheet. Prick each cracker with a  fork. Sprinkle with sea salt or any seasonings desired. Bake at 350 for 25-30 minutes. Watch the crackers carefully because they burn and overcook quickly. The edges should be golden. The crackers will continue to crisp as they cool. Store in an airtight container.

Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Fudge

This fudge is incredible. It melts in your mouth and is so smooth and perfectly flavored. I can't stress enough how amazing this fudge is. It's not sickening sweet like the fudge you would find in stores. It has no refined sugars, just a small amount of pure maple syrup or honey. It's pure Sunbutter chocolate bliss.

Sunbutter Chocolate Fudge

1/4 cup coconut oil
1/4 cup cocoa powder
1/2 cup Sunbutter
3 tbsp maple syrup or honey
1/2 tsp vanilla extract

Melt the coconut oil. Add the cocoa powder then stir until smooth. Add the remaining ingredients and stir until thoroughly combined. Line a small container (I used a 3 cup rectangle that was approximately 3x5) with plastic wrap so that it overhangs. Transfer the mixture evenly into the container. Freeze for 30 minutes or until set. Remove the fudge from the container and cut into bite-sized squares. Store covered in the fridge.