Homemade Pot Pie Dough
Homemade pot pie dough offers a flaky, tender crust perfect for comforting, hearty pies. Suitable for family dinners and cozy gatherings, with classic flavors and easy preparation.
Ingredients
Instructions
- Cut shortening into flour and salt until mixture resembles coarse crumbs.
- Beat egg and add to the mixture, mixing well.
- Add milk gradually until the dough becomes soft and pliable.
- Divide the dough into 4 to 6 equal portions.
- Roll out each portion paper-thin on a floured surface, flipping and turning to keep the dough from sticking.
- Cut the dough into small squares measuring 1 x 1 inch or 2 x 2 inches.
- Bring broth to a boil, then drop in the dough squares and cook for 20 minutes.
- Add meat and seasonings such as parsley and onions before serving.
Tips & Substitutions
For a flakier dough, consider using cold butter instead of shortening or even a mix of both. If you're out of milk, water or broth can be a suitable substitute. Ensure your work surface is well-floured to prevent sticking while rolling out the dough. Remember, the key to great dough is not to overwork it, so mix just until combined.
Serving Suggestions
This homemade pot pie dough pairs beautifully with hearty fillings like chicken or vegetables. Serve your pot pie with a fresh side salad or steamed vegetables for a complete meal. For a unique twist, consider topping your pot pie with Margie'S Zucchini Quiche for added flavor and texture, making it a delightful vegetarian option.
Storage & Reheating
Store any leftover dough in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When ready to use, thaw in the fridge overnight and roll out as needed. If you have leftover cooked pot pie, refrigerate in a covered container for up to 3 days and reheat in the oven for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Pot Pie Dough contains roughly 1163 calories, with 2g protein, 19g carbohydrates, and 122g fat. Note that it is relatively high in sodium, at 1816mg per serving (79% 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 ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze it for longer storage. This makes meal prep easier, especially when planning for gatherings or busy weeknights.
What can I use instead of shortening?
If you prefer not to use shortening, butter or lard can be excellent substitutes. Butter will give the dough a richer flavor, while lard can provide a flaky texture. Just remember to keep your fats cold for the best results.
How do I know when the dough is ready?
The dough is ready when it feels soft and pliable but not sticky. After adding the milk, mix until it just comes together. It should hold its shape without crumbling. If it's too dry, add a little more milk; if too sticky, sprinkle in a bit more flour.
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).