Pennsylvania Dutch Ham Pot Pie


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You can serve this as a stew or a soup. Additional spices should be added by each diner. This is good to the last bite. This is a great way to use the last of a baked ham bone after the holidays. Serve with hearty French or Italian bread and butter.

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Annapolis MD


  • ham bone, with meat on it (from half smoked ham)
  • water
  • 1 lg. chopped onion
  • 5 med. Russet baking potatoes, peeled and cut into 1-inch slices
  • 1/2 lb. cut up carrots
  • 4 ribs cut up celery
  • (You can substitute or add any root veggies such as parsnips)
  • 1 single pie crust, rolled out and cut into 2-inch squares (OR use 6 oz pot pie noodles from pkg. OR 6 oz wide egg noodles)

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Put hambone in large Dutch Oven pot and fill 3/4 full with water. Bring to a boil, uncovered, cook for 2 1/2 hours, turning bone and pulling off meat as it softens at least every half hour.

If you are using the traditional pie crust for the noodles, make this now, so it will have a chance to dry before cutting and adding to the pot pie.

After 2 1/2 hours, remove bone, finish cutting off meat and discard any skin or fat in the pot. Add approximately 2 cups water to broth. Bring to boil. Add onion, carrots, and meat. Cover and cook slowly for 10 minutes.

Add potatoes, celery, and pie crust or noodles. If broth does not cover entirely, add just enough water to cover. Cover pot, boil 10 minutes. Turn off heat.

Uncover and mix thoroughly. Check noodles, they or the pie crust should be al dente. Cover the pot and let set for 15 minutes before serving. You may need to reheat slightly before serving. This recipe is over 100 years young and the ingredients etc. are approximate. It can be made by seasoned or inexperienced cooks. 

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