Ham pot pie is a delicious way to use up leftover ham from Christmas or Easter. This is an easy ham pot pie recipe that uses homemade ham pot pie dough squares, leftover ham cubed and diced potatoes. Made in the Pennsylvania Dutch tradition of slippery ham pot pie where there is a boiled dough instead of a top flaky crust.
I would serve perfectly cooked asparagus or sheet pan-roasted Brussels sprouts with this ham pot pie. Or for dessert try my apple cranberry pie or the ever-popular 4 ingredient apple dump cake.
Slippery ham pot pie
This is the 'slippery version'. If you live in Pennsylvania Dutch Country you know exactly what I am talking about. If you don't... this is the version without a crust. The crust is actually IN the pie. A boiled crust, therefore, it is 'slippery'. Get it?!
How To Make Ham Pot Pie:
- Start with the ham bone. Put it in a large stockpot.
- Cover it with water.
- Let it simmer.
- Remove the ham bone and pick it if you wish.
- Peel and cut up potatoes.
- Roll out the dough to about ⅛ - ¼" thickness.
- Add the cut-up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock.
- Add thickener to the pot, if desired.
- After it comes to a boil it should thicken up slightly.
- Season with salt if desired and Voila! You have made slippery pot pie.
How to make ham pot pie squares
- Take 1 cup of flour and ¼ cup of water and stir it around with a fork until it looks like this.
- 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. I ended up doing this TWICE for the amount of pot pie I made. My family likes boiled dough.
Rolling out pot pie squares
- Roll out the dough to about ⅛ - ¼" thickness.
- Be sure to put extra flour on your work surface to avoid sticking.
- Use a pizza cutter to cut into squares.
- These pot pie squares are about an inch and half square.
- The thickness of the dough is more important than the shape of the squares.
How to cook Ham Pot Pie Noodles
- 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.
- The excess flour and the potatoes will add viscosity to the broth but not enough for my liking.
How to thicken ham pot pie
- Take ½ cup of flour and a heavy splash of water or milk to it and shake it to combine. If you don't have a mason jar a fork or whisk and bowl will do.
- 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.
Ham Pot Pie
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 2 cupa Ham (cooked, chopped)
- Ham bone
- Water
1 cup Flour- 2 Potato
Instructions
- Start with the ham bone. Put it in a large stock pot.
- Cover it ½-3/4 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 ¼ 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 ⅛ - ¼" 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 ½ 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.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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This post originally was published in April 2012.
Sarah Mock
Alan,
I don't have the instructions for canning the extra pot pie. That would be a pressure-cooked canning process. I am not versed in the safe canning process for meat-based recipes. I would freeze the leftovers in air-tight containers.
Sarah
Alan
Any instructions on how to can (Mason jar) this pot pie? I would like to make extra to put up for storage.
Thank you!
Sarah Mock
Yes!, For sure. Just be sure to cool it down all the way before freezing. You may need to add a splash of milk or water back to it when reheating.
Sarah
Kelly
Will this freeze okay! I have a lot of leftovers.
Roberta
This is EXACTLY the way my Grammy made it! We always use the "thickening" for making gravies as well. Really prevents lumps. Such a comfort food for me. Thank you.
Sarah
Thanks for your input Adam!
Isn't it beautiful that different people can call a recipe by the same name but have different techniques and ingredients? Do you have a recipe you would like to share? I would love to see how it is different.
Adam Stauffer
This is not correct in any way. Not a single parent dutch person I know has ever called it "slippery". Also true dutch style potpie does not have potatoes in it. Just ham and noodles.
They also do not add a thickener, that is just terrible.
Sharon Hann
The name comes from Pennsylvania German Dutch, loosely called bott boi for the noodles.
Judith Gotwald
Yes, there is a difference between PIE cooked in an oven with crust and no pasta and POTPIE cooked in a pot with deliciously thick boiled noodles instead of crust. PA Dutch make something similar with a crust. They are called MEATPIES.
Angie Soldati
I usually cook the potatoes until almost fork tender , then add the green beans at that time and begin to add the noodles stirring so they do not stick... fresh noodles take about 5-10 mins to cook through. depending on thickness.. but after about 5 mins as you see the soup begin to thicken take a piece of noodle out and taste it .. it should be tender but with a little bit of bite left... if not tender enough let simmer another min or two.. remember if it is just on the edge of being done enough unless you make just enough to eat at that time there may be left overs.... if you cook it just perfect for your servings , the carry over cooking will then overcook the leftovers ... so cook al dente or to the tooth and the next day leftovers will be a bit softer :)
Angie Soldati
Ham is already fully cooked .. if you do want take the ham you already have ... cube it up and you can make ham stock from a ham hock ... or if you want there are ham soup bases you can buy at the store... I prefer the brand Better than Bouillon ... it is made from concentrated ham ... but boiling already cooked ham will only give a hint of ham flavor... the bulk of your flavor will come from the skin and bone of the ham... so a ham hock, ham shank or ham base would be best in a pinch
Angie Soldati
Sarah... substitute The ham for whole chicken leg quarters and it will basically be a chicken and dumplings dish... the noodles are ideally the same as dumpling noodles... you can use the same recipe above add a tsp of baking powder and replace water with almost double the milk and you can avoid the rolling and make it drop dumplings
Angie Soldati
it is amazing... Pa dutch call it Pot pie ... those from the south may call it ham and dumplings... it is much like ham scallop potato dish just more broth and homemade noodles with it
Angie Soldati
Grew up in PA and my grandma and great great aunt (both Pa Dutch) would make this... was amazing ... yes in the south and some other country folk will call it ham dumplings soup... but I was always excited when I saw my grams making this... :)