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I met Cathy when she was catering one of our events at Benigna’s Creek Winery. She occasionally makes some foods for the wine trail (Susquehanna Heartland Wine Trail) weekends that are held at the winery in March and also does quite a bit of catering at Benigna’s. She agreed to take the pictures of the soup making process and I would write up the directions here at the blog.
The soup, of course , made with Benigna’s Creek Hessian Red Wine (semi-sweet red wine) was a great addition to the wine trail with lots of rave reviews. You could use any semi-sweet/semi-dry red wine, but we hope you’re try Benigna’s Creek wine if you live in Pennsylvania.
Hehe, just kidding. Where I grew up, though, pot pie was something very different. It’s not a baked savory pie, it’s actually a very thick stew-like meal with huge noodles, potatoes, meat, and veggies. It’s one of my favorite meals of all time.
The term “pot pie” is actually a version of the German “bot boi,” which I’m told means potpourri and can be used to described a dish that includes a little bit of everything. Pennsylvania Dutch is actually German (not Dutch), so this all totally makes sense.
Everyone makes pot pie a little differently, but today I’m going to teach you how to make our family’s version. Which is obviously the best version of Pennsylvania Dutch pot pie out there!