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.

How To Make Pennsylvania Dutch Ham Pot Pie

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5 mins
2 hrs 55 mins
3 hrs


  • ham bone, with meat on it from half smoked ham
  • water
  • 1 large onion chopped
  • 5 medium-sized russet baking potatoes peeled and cut into 1-inch slices
  • 1/2 lb chopped carrots
  • 4 chopped celery ribs you can use root veggies such as parsnips as substitutes
  • 1 single pie crust, rolled out and cut into 2-inch squares as an alternative, you can use 6 oz. potpie noodles or 6 oz wide egg noodles


  • Put the hambone in a large Dutch oven pot and fill 3/4 of it with water. Bring the water to a boil, uncovered, and cook the hambone for 2 1/2 hours. Make sure to turn the bone and pull off the meat as it softens for at least every half hour.
  • Prepare the traditional pie crust or the noodles immediately before cutting it and adding it to the pot pie.
  • After 2 1/2 hours, remove the bone, finish cutting off the meat, and discard any skin or fat in the pot. Afterward, add approximately 2 cups of water to the broth.
  • Bring the contents of the pot to a boil once more and add the onions, carrots, and meat. Cover and cook slowly for 10 minutes.
  • Add the potatoes, celery ribs, and pie crust/noodles. If the broth isn't soaked entirely, add just enough water. Cover the pot and boil 10 minutes. Turn off the heat once you're finished.
  • Uncover the pot and mix thoroughly. Check the noodles to ensure that they or the pie crust are tender. After that, cover the pot once more and let its contents set for 15 minutes. Once you're done cooking, serve your meal and enjoy!