Ham Potpie Pennsylvania Dutch Style Recipes

HAM POT PIE

Steps:

• Start with the ham bone. Put it in a large stock pot.
• Cover it 1/2-3/4 up the bone with water.
• Let it simmer for as long as you can. I did mine for 5 hours but that is just because I had the time. If you have 1 hour, good for you.
• Trim off all the 'skin' and cube it up into bite size pieces.
• No measurements here.
• The more ham you have the more ham you will have in your pot pie.
• Remove the ham bone and pick it if you wish.
• Peel and cut up 2 potatoes.
• Take 1 cup of flour and 1/4 cup of water and stir it around with a fork
• You are going to make a rollable dough that is not sticky. If it is sticky add more flour. If it is dry add more water.
• Roll out the dough to about 1/8 - 1/4" thickness. Be sure to put extra flour on your work surface to avoid sticking.
• Use a pizza cutter to cut into squares.
• Add the cut up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock.
• The dough will puff up as it cooks and it doubles in thickness.
• Take 1/2 cup of flour and a heavy splash of water or milk to it and shake it to combine.
• Pour it in the pot pie.
• After it comes to a boil it should thicken up slightly.
• Season with salt if desired and Voila! You have made slippery pot pie.

PENNSYLVANIA DUTCH HAM POT PIE RECIPE

Steps:

• Place ham hocks in a soup pot and cover with water. Note that the water should be double the amount of ham hocks.
• Bring to a simmer and continue simmering for roughly 3 hours until ham hocks are tender.
• While waiting, prepare your dough for the pot pie. Dust a baking sheet with flour then set aside.
• Combine the flour, milk, and eggs into a large mixing bowl. Whisk until a dough is formed.
• Dust your working area with flour, then knead the dough on it for roughly 10 minutes until smooth.
• Divide your dough in half and set it aside. Roll half of it until your dough is roughly 1 to 2 cm thick. You will need to roll the dough to achieve the necessary thickness, as the dough will constantly retract by itself.
• Once your dough has been rolled out, trim off any excess and cut into 1-inch long by 3-inches wide strips.
• Transfer your portioned strips into a dusted baking sheet, then dust your pastry strips with more flour to prevent them from sticking. Repeat with the remaining dough.
• Cover with a clean towel and set aside.
• Once your ham hocks are tender, drain from the pot and set aside to cool down at room temperature.
• Add your potatoes to the ham broth and bring this to a boil. Continue boiling for roughly 15 minutes until potatoes slide off easily from a cake tester or fork but still hold shape.
• Add your pastry strips in batches and bring to a boil. Continue boiling for roughly 10 minutes until the pastry strips double in size and are fully cooked. You may need to adjust with more water as needed.
• While waiting, peel the ham from the bone. Discard all but the ham meat.
• Once your pastry strips are cooked, add the ham meat into your soup pot and stir to combine.
• Season with salt and pepper to taste. Adjust accordingly and serve!

HAM POT-PIE

Steps:

• Place ham in large pot and cover with water.
• Boil to make ham broth.
• Cut ham into cubes and set aside.
• Place potatoes in broth to cook while you are mixing dough.
• In large mixing bowl, mix flour, eggs, and milk to form soft dough.
• You may need to add a little more milk.
• Roll dough to 1/8" to 1/4" thickness (depending on preference).
• Cut dough into 1" by 3" rectangles.
• Drop dough into broth one piece at a time.
• Cook until dough is done.
• Add ham.
• Salt and pepper to taste.
• Add parsley for color.

PENNSYLVANIA DUTCH HAM POTPIE RECIPE - (3/5)

Steps:

• Add ham and water to a large slow cooker. Cover and cook on low setting for 5 hours. Add remaining ingredients. Cover and cook on low setting for 2 hours longer or until vegetables are tender. About 15 minutes before serving, add potpie squares; stir. Cover and cook for 15 minutes longer, or until squares are fully cooked. Serves 6. Pot Pie Squares: In a large bowl, whisk together egg, water, and pepper. Add flour, a little at a time, until a soft dough forms. On a floured surface, roll out dough 1/4" thick. With a sharp knife, cut into 2" squares.

CHICKEN POT PIE (THE REAL PENNSYLVANIA DUTCH WAY!)

Steps:

• For the stock: Fill a large Dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken.
• Bring to a boil, cover with lid, and then turn down to simmer for about an hour, or until chicken can be easily removed from the bones.
• When chicken is done, remove from the pot, reserving all of the stock.
• Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
• For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
• Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
• Completely mix dough with your hands until you reach desired consistency (you may need to add a little flour or a little more milk, depending...dough should not be sticky to the touch. If too sticky, add a little flour until just right).
• Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
• Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
• Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together.
• Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.
• When all is finished, add the chicken once again, to heat through, and serve. (Your broth will thicken up a little after you add your noodles.)

BOTT BOI PENNSYLVANIA DUTCH POT PIE

Steps:

• Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
• To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
• Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.

PENNSYLVANIA DUTCH-STYLE CHICKEN POTPIE

Steps:

• Season the cavity of the chicken with salt and pepper, put the chicken in a kettle just large enough to hold it, and add 14 cups water. Bring the water to a boil, simmer the chicken, covered, skimming the froth, for 45 minutes or less, or until it is tender, and transfer it to a large bowl. When the chicken is cool enough to handle, discard the skin and bones, cut the meat into bite-size pieces, and chill it, covered. Measure the stock remaining in the kettle and boil it until it is reduced to about 10 cups. Strain the stock through a sieve into a bowl, let it cool, uncovered, and chill it, covered, overnight.
• In a bowl blend together the flour, the shortening, and the salt. In a small bowl whisk together the egg and 2/3 cup cold water, add the mixture until it forms a soft but not sticky dough. Halve the dough, keeping half of it under an inverted bowl, roll out the other half on a heavily floured surface into a 12- by 10-inch rectangle, and cut it with a pastry wheel into 2-inch squares. Transfer the squares to a lightly floured baking sheet and roll and cut out the remaining dough in the same manner.
• Discard the fat from the stock, return the stock to the kettle, and bring it to a boil with the chicken, the carrots, the celery, the onion, the potatoes, peeled and sliced thin, and salt and pepper to taste. Add the noodle squares, a few at a time, stirring gently, simmer the mixture, covered, for 20 to 30 minutes, or until the vegetables and noodles are tender, and stir in the parsley.