Ham Pot Pie
Made in the Pennsylvania dutch tradition of slippery ham pot pie where there is a boiled dough instead of a top flaky crust.
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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.
Tried this recipe?
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how it was!
Ham Pot Pie https://www.savoringthegood.com/ham-pot-pie/ October 9, 2019