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. If you need a vegan pot pie recipe, Brokebankvegan has you covered!

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

ham pot pie dough in a glass bowl with extra flour

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

ham pot pie noodles going into the ham broth

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.

ham pot pie squares and broth simmering in a pot

flour and water slurry thickener for ham pot pie

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.

pot pie noodles floating in ham pot pie broth

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Ham Pot Pie

Sarah Mock

Made in the Pennsylvania dutch tradition of slippery ham pot pie where there is a boiled dough instead of a top flaky crust.

4.37 from 22 votes

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Note From Sarah

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!

Course Easy Recipes

Cuisine American

Makes people

Per Serving 167 kcal

Ingredients

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

Serving: 1Calories: 167kcalCarbohydrates: 22gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 32mgSodium: 497mgFiber: 1gSugar: 1g

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

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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