Pennsylvania Dutch Ham Pot Pie 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!

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.

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.

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.