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Ham pot pie recipe. Easy recipe to use up leftover ham

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Making 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 dessert try my apple cranberry pie or the ever popular 4 ingredient apple dump cake.

Ham pot pie recipe

Ham pot pie

Easy recipe that uses up leftover ham.

Have you had enough Easter ham?

Can’t get enough Christmas ham?

What a new recipe for your leftover ham?

Here is my recipe for 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 with out a crust. The crust is actually IN the pie. A boiled crust therefore it is ‘slippery’. Get it?!

 

ham bone in silver pot

ham bone with water

ham bone with meat

cubed ham for ham stock

How To Make Ham Pot Pie:

  1. Start with the ham bone. Put it in a large stock pot.
  2. Cover it 1/2-3/4 up the bone with water.
  3. 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.
  4. Trim off all the ‘skin’ and cube it up into bite size pieces.
  5. No measurements here.
  6. The more ham you have the more ham you will have in your pot pie.
  7. Remove the ham bone and pick it if you wish.
  8. Peel and cut up 2 potatoes. 
  9. Take 1 cup of flour and 1/4 cup of water and stir it around with a fork
  10. 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.
  11. Roll out the dough to about 1/8 – 1/4″ thickness. Be sure to put extra flour on your work surface to avoid sticking.
  12. Use a pizza cutter to cut into squares.
  13. Add the cut up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock.
  14. The dough will puff up as it cooks and it doubles in thickness.
  15. Take 1/2 cup of flour and a heavy splash of water or milk to it and shake it to combine.
  16. Pour it in the pot pie.
  17. After it comes to a boil it should thicken up slightly.
  18. Season with salt if desired and Voila! You have made slippery pot pie.

ham pot pie broth

Ham Pot Pie Stock

This is what my ‘ham stock’ ended up looking like.

ham pot pie broth with no meat

Remove the ham bone and pick it if you wish.

If not, no big deal. It has served it purpose.

Potatoes for ham pot pie sliced and diced

Potatoes

Peel and cut up 2 potatoes. These are russet baking potatoes but any white or gold potato you have will do.

If you want more potatoes put more in. No real measurements on this one either!

ham pot pie dough in a glass bowl with extra flour

How to make ham pot pie squares

Take 1 cup of flour and 1/4 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 the boiled dough.

hap pot pie doug rolled thin

Rolling out pot pie squares

Roll out the dough to about 1/8 – 1/4″ thickness.

Be sure to put extra flour on your work surface to avoid sticking.

ham pot pie dough cut into 2 inch squared on a wooden table

Use a pizza cutter to cut into squares.

ham pot pie noodles cut in squares with pizza wheel

Cutting pot pie 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.

ham pot pie noodles going into the ham broth

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.

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 1/2 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 had 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.

pouring thickener into the ham pot pie

pot pie noodles floating in ham pot pie broth

 


Printable Recipe for Ham Pot Pie:

Yield: 6 people

Ham pot pie recipe. Easy recipe that uses up leftover ham.

Ham pot pie recipe. Easy recipe that uses up leftover ham.
Making 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.
Prep Time 4 hours
Cook Time 1 hour
Total Time 5 hours

Ingredients

  • 2 cupa Ham, cooked, chopped
  • Ham bone
  • Water
  • 1 cup Flour
  • 2 Potato

Instructions

  1. Start with the ham bone. Put it in a large stock pot.
  2. Cover it 1/2-3/4 up the bone with water.
  3. 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.
  4. Trim off all the 'skin' and cube it up into bite size pieces.
  5. No measurements here.
  6. The more ham you have the more ham you will have in your pot pie.
  7. Remove the ham bone and pick it if you wish.
  8. Peel and cut up 2 potatoes. 
  9. Take 1 cup of flour and 1/4 cup of water and stir it around with a fork
  10. 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.
  11. Roll out the dough to about 1/8 - 1/4" thickness. Be sure to put extra flour on your work surface to avoid sticking.
  12. Use a pizza cutter to cut into squares.
  13. Add the cut up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock.
  14. The dough will puff up as it cooks and it doubles in thickness.
  15. Take 1/2 cup of flour and a heavy splash of water or milk to it and shake it to combine.
  16. Pour it in the pot pie.
  17. After it comes to a boil it should thicken up slightly.
  18. Season with salt if desired and Voila! You have made slippery pot pie.

Nutrition Information

Yield

6

Serving Size

cups
Amount Per ServingCalories 124 Cholesterol 3mg Sodium 101mg Carbohydrates 24g Fiber 2g Protein 5g
© Savoring The Good, LLC
Cuisine: American / Category: Main Course

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This post originally was published April 2012.

 

Comments

  2. I would suggest using arrow root or potato starch as a substitute as a thickener. Also instead of the flour and water pot pie squares I think potato gnocchi would be yummy!!

  3. yeah, that’s ham n’ dumplins, similar to chicken n’ dumplins. i don’t know how y’all do it in Pennsylvania, but down here in the south we call dumplins, dumplins, and pies, pies. it can’t be a pie if there is no pastry crust. i was looking for a pie recipe, not a dumplin recipe./ guess i’ll keep looking elsewhere.

  5. I also add carrots, celery, and sometimes corn as well. If I make it a thicker “pot pie” I throw in a cup of shredded colby cheese. Amazing stuff! I have made this three times, today being the fourth, and it’s always a huge hit with my boyfriend and his dad. Thanks for posting.

  7. It is a PA Dutch thing, they call it pot pie because traditionally it was made in a stock POT and the dough when done right is PIE crust, hence Ham Pot Pie. There is no right or wrong way to name something…each region calls their food something different. So sorry ham pot pie made you so mad lol

  9. Ha ha we call those “dumplins” in the south. I normally do it with chicken, but now I’ll have to try this.

  12. What if the ham is already fully cooked. Can I still boil it in water for the allotted time and get the flavoring I want? Should I do chicken stock with it instead of water? Suggestions? Thanks!

  15. once ive added the ingredients how long do i leave the mixture to simmer before its ready?

  16. 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… :)

  17. 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

  18. 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

  19. 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

  20. 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 :)

  21. 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.

  22. The name comes from Pennsylvania German Dutch, loosely called bott boi for the noodles.