Boiled Pot Pie
A hearty and simple boiled pot pie crust that pairs perfectly with savory broth, ideal for comforting family meals or quick weeknight dinners.
Ingredients
Instructions
- Mix salt and flour in a bowl.
- Cut in shortening until the mixture is fine and crumbly.
- Beat the egg in a measuring cup.
- Add water to the egg to make a total of one cup of liquid.
- Add the egg mixture to the dry ingredients and mix well to moisten.
- Turn out the dough onto a floured board and knead about 10 times.
- Roll the dough until about 1/4-inch thick, adding flour to the rolling pin and surface as needed.
- Cut the dough into 1-inch squares.
- Drop the squares into boiling broth and cook for about 20 minutes until chewy and ready.
Tips & Substitutions
For best results, ensure the shortening is cold before cutting it into the flour for a flaky texture. You can substitute half of the shortening with butter for a richer flavor. If you prefer a vegetarian option, replace the broth with vegetable stock. To enhance the dough, consider adding herbs like thyme or rosemary for added flavor.
Serving Suggestions
Serve these boiled pot pie squares in a hearty broth, garnished with fresh herbs for a pop of color. They pair well with a side salad or roasted vegetables like Harvard Red Beets for a balanced meal. For a comforting dessert, follow up with Margaret'S Famous Chocolate Cake to complete the experience.
Storage & Reheating
Store any leftover boiled pot pie squares in an airtight container in the refrigerator for up to three days. To reheat, steam the squares lightly or warm them in a pot with a splash of broth to maintain their chewy texture. Avoid reheating in the microwave, as this can make them tough.
Nutrition & Diet Analysis (per serving)
Each serving of Boiled Pot Pie contains roughly 508 calories, with 12g protein, 93g carbohydrates, and 9g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 491mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to use, let it sit at room temperature for about 15 minutes before rolling it out to ensure it is pliable and easy to work with.
What type of broth is best to use?
A rich chicken or vegetable broth works best as it adds depth of flavor to the pot pie squares. If you're looking for a lighter option, a homemade broth is preferable, but store-bought versions can be a convenient alternative. Just ensure it’s low-sodium to allow for seasoning adjustments.
Can I freeze the boiled pot pie squares?
Yes, you can freeze the boiled pot pie squares after cooking. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen solid, transfer them to an airtight container or freezer bag. They can be reheated directly from the freezer in a broth on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).