5 potatoes
1 ½ cup potato water
3 chicken bullion cubes
3 cups flour
3 eggs
¾ cup Crisco shortening
1 package Knorr leek soup
½ tea garlic
1 tea old bay seasoning
¼ tea marjoram
1 stick butter
1 cup cooked chicken, diced
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Cook potatoes. Drain, and save 1 ½ cups of the water. Melt the bullion cubes into the water. Set aside. Mix the flour, eggs, & shortening together. Add water, 1 TBSP at a time, until it looks like dough. Roll the dough about ½ inch thick, and cut into squares (1 ½ inch x 1 ½ inch). Cook in boiling water until done, about 20 minutes. Drain. Add the leek soup, garlic, old bay, marjoram, and potatoes to the potato water -
bullion cube mixture and simmer over low heat till thick. Add the done pot pie squares and the chicken last. Serve
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Maple Springs Farm Cookbook
