This is a real “pot pie”. A pie done in a pot. It really ends up being a stew/soup sort of thing. Ham pot pie is one of my favorite things to have my mother make. This is something she grew up eating in rural, south-central Pennsylvania. An awesome comfort food and a good way to use your left-over baked ham.
Ham Pot Pie (from my Grandmother)
- 3-4 Potatoes, thinkly sliced
- 2 Cups Flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons shortening
Get an uncooked baking ham with bone or at least an unsliced one. Cut off a couple of thick slices before you bake the ham. I have the baked ham first and then a day or two later I make ham pot pie. Remove most of the ham from the bone and cube a couple of cups of the ham. Take the bone with some of the ham on it and put in a big pot of water–enough to cover the ham.
If the slices of ham that you set aside the day before comes from a cooked ham do not add it to the other ham in the broth. Slice it into bite-sized pieces as you will add it later when assembling the pot pie. If it is uncooked then add the whole slices to cook with the ham bone and chunked pieces. Add a little black pepper and cook til ham just falls off of the bone.
If you are using the uncooked ham, remove the whole slices, cut into bite-sized pieces and reserve for assembly. Remove the other chunked ham and bone from broth. Feed that ham to a dog or throw it away. It’s lost most of it flavor to the water. Check your broth for seasoning. It should be slightly salty. Take 1 cup of Ham Broth–Cool.
In large mixing bowl mix together flour, salt and pepper. Make a well in center of dough and add 1/4 cup of the cooled ham broth and the 2 tablespoons shortening. With fork mix to make a dough. Add more of ham broth til dough forms. Don’t work it too much, just bring it together. Set aside to rest for about 15 minutes while you peel and slice the potatoes into about 1/4″ slices.
Roll dough as thin as possible and cut in 1 to 1 1/2″ squares or rectangles. Let rest and dry out for at least 30 minutes.
Bring the broth left in pot back to a boil. Now, add a layer of potatoes, then a layer of dough/noodles and then a layer of bite-sized ham pieces. Then continue with more layers of potatoes, dough and ham until you’ve used all the ingredients.
Boil until potatoes and dough are done–generally 15-20 minutes. Near the end add a couple of teaspoons of fresh parsley or 1 tsp of dried parsley.