Parsley Beef Pot Pie

2 1/2 pound beef; cubed as for stew

water to cover

4 medium potatoes; sliced or chunked as taste desires

2 tbsp chopped parsley

For Dough:

2 c flour

1 tsp salt

3 tsp baking powder

4tbsp shortening

about 1/2 c milk

For dough, make as a pie crust ( here ).

1) Roll the dough in an oblong shape 1/8 inch thick. Spread parsley over dough and roll as a jelly roll, then cut in to 2 inch slices.

2) Place cooked chicken in a casserole and add a layer of raw potatoes. Make a gravy of the chicken stock and pour over the casserole mixture so that it covers the potatos and chicken.

3) Put slices of dough on top of the casserole and bat at 425F for 25 to 30 minutes.