Slippery Pot Pie?

We are adventurous eaters.  We try to go where the locals go and eat what the locals eat.  Last night we ate at The Green Village Drive-In (not to be confused as a drive through, we found out you can't even drive around and we had to turn around in back when we tried to drive around to leave and you actually drive to not in, so I was a bit confused by the name.  Matt said the name was to help us know what class of establishment we were eating at.  At a Drive In feel free to come as you are.  No primping required.)  The place wasn't fancy, it was well established and the people were very nice.

So anyway a friend had suggested The Green Village Drive-In if we wanted some good home cooking, just don't try the meatloaf we were warned.

One of the specials was Chicken Pot Pie, but not just and pot pie, slippery pot pie.  Hannah and I like pot pie and we were in the mood for some hot, comfort food. We wanted to try something new so, why not.

For those of us from the south it was heaven plus potatoes.  So Slippery Pot Pie is like having chicken and dumplings and adding potatoes.  I couldn't believe the big bowl that was placed before me.  I ate and ate and ate and Hannah and I brought home more than we ate.  It was really good.

They also had Hog Maw on the menu.  After hearing it's description I don't know that I'll ever feel adventurous enough to order it.  Hog Maw is sausage, potatoes, and cabbage (so far so good) stuffed into a pig stomach (what?) and cooked over night.  Who dreamed that up.  I'll pass.

I found this recipe for Slippery Pot Pie.  I guess you can use any meat you'd like.

Slippery Pot Pie

PIE DOUGH (contains no shortening or butter):
3 - 4 c. flour
water, as needed
salt, a pinch or two

STOCK BASE:
4 - 5 qt. water
6 T. dry soup base (beef, ham, or chicken flavor)
1 bunch chopped parsley(a small handful)
Salt and pepper to taste
Potatoes, diced into 1/2-inch squares

FILLING:
Fully cook (and reserve liquid from) either 1 whole chicken, turkey, halved ham, or 4 - 6 lb. chuck roast (your choice)

Filling: Prepare meat/poultry ahead of time.  Carve into individual serving-size portions and set aside.
Pie dough: mix 3 - 4 c. flour with a pinch or two of salt. Add water in small amounts, about a 1/2-cup at a time, and knead until the dough reaches a soft “pie dough” consistency (not sticky).  Roll dough by hand into 1/8-inch thickness. Cut into 3-inch squares.

Stock: Drain broth from cooked meat/poultry into 5 - 8 qt. saucepan. Set aside one cup of broth. Prepare soup base in another pot. Add base to meat/poultry broth in saucepan until pot is 1/2 to 3/4 full. Add water sparingly. Add chopped parsley and salt and pepper to taste.
Add diced potatoes to stock base. Allow mixture to boil gently about 5 minutes once potatoes have been added.  Begin scalding dough squares by dropping them, one at a time, into the hearty bubbling base. Add one square at a time to base.  Dough squares will bob to the surface before sinking completely. Be sure to stir the mixture once the squares sink. Stir mixture occasionally while continuing to drop dough squares into base. Stir mixture one or two additional times using an upward motion to sweep pieces from the bottom and prevent sticking. Reduce heat to medium-low. When finished, the base will have a consistency thicker than soup.
Chop 1 - 2 c. meat/poultry and add to mixture. Add reserved broth if needed. Plate meat and add base mixture to large individual plates.