Looking for a new hearty comfort casserole dish? Then, this ham pot pie recipe is for you! Pot pies are baked meat pies that incorporate a pastry top and fillings usually consisting of meats and vegetables. However, this Pennsylvania Dutch ham pot pie recipe is different. Most people actually consider this as soup that has pie dough in it. With just a few ingredients, you can serve a delicious and hearty meal for potluck lunches with your loved ones. Throw in some corn on the cob on the side and have a glass of this lemongrass iced tea as your beverage.
Tips on Making Pennsylvania Dutch Ham Pot Pie
This ham pot pie is a really awesome and tummy-comforting dish. Turn it into an instant favorite by following these tips:
- When making pie dough from scratch, prepare it ahead of time and just keep it in the fridge. Pie doughs can last up to 3 days in the refrigerator. When you’re ready to use it, keep it at room temperature for a while before kneading and rolling it.
- There are different ways to thicken the sauce. Add flour or cornstarch slurry to the sauce when cooking. Follow 1:2 ratio of flour or cornstarch to water. Another way is to add unflavored gelatin or collagen. Sprinkling some bread crumbs or parmesan is also a good option.
- You can use other meats and have chicken or cubed beef pot pie instead. Feel free to substitute ham bone for Pennsylvania Dutch pot pie if you don’t have any or just prefer other meats.
- Use any kind of root vegetables. Some veggies you can consider are parsnip and fennel stalk or bulb. You can also use frozen vegetables if that’s what you have in your pantry.
- No need to throw away your leftover ham bones. Instead, use them as fillings for this ham pot pie recipe and add some veggies like celery, carrot, and potatoes.
- Use noodles as a substitute for pie dough. Use 6 ounces of pot pie noodles or wide egg noodles as a substitute for pie dough.
How To Make Pennsylvania Dutch Ham Pot Pie
This Pennsylvania ham pot pie recipe is a hearty and filling meal best served during group gatherings. The ham meat mixed with vegetables is delicious and would definitely be your new comfort food.
- Place ham hocks in a soup pot and cover with water. Note that the water should be double the amount of ham hocks.
- Bring to a simmer and continue simmering for roughly 3 hours until ham hocks are tender.
- While waiting, prepare your dough for the pot pie. Dust a baking sheet with flour then set aside.
- Combine the flour, milk, and eggs into a large mixing bowl. Whisk until a dough is formed.
- Dust your working area with flour, then knead the dough on it for roughly 10 minutes until smooth.
- Divide your dough in half and set it aside. Roll half of it until your dough is roughly 1 to 2 cm thick. You will need to roll the dough to achieve the necessary thickness, as the dough will constantly retract by itself.
- Once your dough has been rolled out, trim off any excess and cut into 1-inch long by 3-inches wide strips.
- Transfer your portioned strips into a dusted baking sheet, then dust your pastry strips with more flour to prevent them from sticking. Repeat with the remaining dough.
- Cover with a clean towel and set aside.
- Once your ham hocks are tender, drain from the pot and set aside to cool down at room temperature.
- Add your potatoes to the ham broth and bring this to a boil. Continue boiling for roughly 15 minutes until potatoes slide off easily from a cake tester or fork but still hold shape.
- Add your pastry strips in batches and bring to a boil. Continue boiling for roughly 10 minutes until the pastry strips double in size and are fully cooked. You may need to adjust with more water as needed.
- While waiting, peel the ham from the bone. Discard all but the ham meat.
- Once your pastry strips are cooked, add the ham meat into your soup pot and stir to combine.
- Season with salt and pepper to taste. Adjust accordingly and serve!
- Sugar: 1g
- Calcium: 98mg
- Calories: 1120kcal
- Carbohydrates: 47g
- Cholesterol: 345mg
- Fat: 63g
- Fiber: 2g
- Iron: 7mg
- Monounsaturated Fat: 28g
- Polyunsaturated Fat: 7g
- Potassium: 1237mg
- Protein: 82g
- Saturated Fat: 23g
- Sodium: 693mg
- Trans Fat: 1g
- Vitamin A: 113IU
- Vitamin C: 7mg
Commonly Asked Questions
What is the difference between meat pies and pot pies?
Technically, pot pies are meat pies. But there are variations depending on traditions. Commonly, meat pies are fully enclosed, with a top and bottom crust or a folded-over pastry. Its filling is thick and never soupy. On the other hand, pot pies like this Pennsylvania Dutch ham pot pie can be open-face with the pie dough incorporated in the sauce itself.
How do you make pie dough from scratch?
To make your own homemade pie dough, you will need 1¼ cups of all-purpose flour, 1 pinch salt, ¼ cup ice water, and 1 stick cold unsalted butter. First, pulse the flour with salt in a food processor. Then, add the butter. Drizzle in the water and mix until everything comes together. Wrap the dough in plastic and refrigerate for at least half an hour. Once rested, roll dough on a floured surface and cut it into small squares. You now have your homemade ham pot pie dough!
ConclusionNo more boring picnics or potluck with this traditional Pennsylvania Dutch classic. This easy ham pot pie can be your new comfort food. It’s savory and hearty, and fit to serve a large number of guests.
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