Pot-En-Pot Acadien

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bullet point Etouffrage

Pot-En-Pot is an Acadian meat pie dish, also made by Acadians in Maine, USA.

Most commonly, the meat is chicken or rabbit, but it can be other meat.

To make it, you chop the meat being used into pieces, and simmer in water until the meat is tender (some people like to brown the meat first.) Save the simmering water.

Then, you make a dough of flour, salt, baking powder, and water, and make flat dumplings by rolling this dough out and cutting it into 1 1/2 inch (3 cm) squares.

Line the bottom of a stove-top pot with layers of potatoes, meat, onion and dumplings, seasoning each layer with salt, pepper and summer savoury as you go (optional spices include cumin, allspice and / or coriander.)

Add enough of the reserved simmering stock to cover 3/4 of the layers, and simmer on top of the stove until the potatoes are tender.

Instead of cooking this on top of the stove, you can put it an oven-proof dish, cover it with a pie crust, make a hole in the centre, and bake it. The crust will need a whole in the centre so that water can be added as needed.

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Acknowlegements

Also called:
Etouffrage, Pot-en-Pot Acadien (French)
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