Grandma Miller's "Pot Pie"

“Pot Pie” was one of our most highly requested meals from our Grandma Dorthy Miller when my siblings and I were young.    We absolutely loved the warm, homey and clunky noodles that we always called “pot pie” growing up.

This is not traditional pot pie if you’re thinking of the chicken dish with a crust over it, but Grandma called this pot pie, so we’ve always called it the same since this was the way our Grandma referred to it.

It is so nostalgically delicious and on a recent trip home, I got to make it with my Mom, Lana.  All those childhood memories came flooding right back when the scent of pot pie cooking,  and the taste of this ultimate comfort food hitting my taste buds on a super chilly January Indiana day brought me instantly back to 10 year old me sitting with family around Grandma Miller’s table.

My Dad declared it was just as good as his Mom (my Grandma) made and my husband approved of his first taste of this generational family favorite as well.

"Pot Pie"
2 c flour plus additional for rolling
1/2 stick butter at room temperature
1 egg
1/2 c milk
1 t baking powder
1 t salt
Optional pepper or fresh herbs

approx. 2 quarts stock or broth (we used chicken stock)
Bring the stock to a boil right before you’re ready to add the pot pie noodles


My Mom’s optional (highly recommended) add ins:
shredded chicken (meat of 3 chicken thighs or your preference)
2 cups sautéed vegetables (like carrots and celery)


For the “pot pie” dough
Mix egg with the milk.  In a mixing bowl add the flour, baking powder and salt then pour in the milk and egg mixture.  Beat just until a soft dough forms.  You can also do this by hand.  The additional of pepper or fresh herbs into the dough can change it up according to your preference.
Tip out onto a floured surface and working in thirds, roll out thinly to about 1/8 inch then cut in desired sized squares.  Using a pizza cutter makes quick work of this.


These can go directly into boiling broth or stock, or frozen on a sheet pan and then bagged for future use.


They only need to simmer about 10 minutes to be completely cooked and and residual flour helps to thicken the stock so you have a nice thick and hearty soup.


Mom added chicken and vegetables to this to make it a full meal although my Grandma Dorthy Miller simply served this as a noodle style side dish.