Hey there, friends! Let’s talk about a dish that brings back all the cozy, heartwarming feelings—Pennsylvania Dutch Ham Pot Pie. But wait—before you picture a flaky, golden crust, let me stop you right there. This is a stew, not a pie!
Yep, here in Pennsylvania, when we say “pot pie,” we’re talking about a rich, flavorful broth filled with tender chunks of ham, hearty potatoes, and homemade pot pie noodles. The noodles are simple—just flour, water, and salt—and you can roll them as thick or thin as you like. Personally? I love them on the thicker side because they soak up all that delicious broth!
If you’ve ever driven through Pennsylvania Dutch country, you’ve probably seen signs in front of fire halls and churches that read “Ham Pot Pie—All You Can Eat.” Trust me, when you get a taste of this dish, you’ll understand why folks go back for second (and third) helpings.
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What Makes Pennsylvania Dutch Ham Pot Pie Different?
So, what’s the difference between this and a traditional pot pie? Well, instead of wrapping everything up in a crust, the dough cooks right in the broth, giving the stew its rich, thick texture. It’s truly a one-pot wonder, and it warms you up from the inside out!
And if ham’s not your thing, no worries. This recipe works just as well with chicken or beef. Just swap out the ham, and you’ve got yourself a whole new meal.
Ingredients You’ll need:
5 lb. ham (bone-in) – A ham butt or ham shank works great. If you want deep flavor, ham hocks are an option, but they don’t have much meat.
3 lb. potatoes – Peeled and cubed into hearty chunks.
1 large onion – Totally optional, but it adds a great layer of flavor.
Salt & black pepper – Because no dish is complete without seasoning!
All-purpose flour, water, and salt – For the homemade pot pie noodles.
Parsley or green onions (optional) – My Pap always sprinkled chopped green onions on top of his pot pie. It’s a little extra touch that makes it special. ❤️
How to Make Pennsylvania Dutch Ham Pot Pie
1️⃣ Make the Broth:
Start by placing the ham in a large pot and covering it with water. Bring it to a boil and let it simmer for 1-2 hours—this is what gives you that deep, rich broth. Once done, remove the ham, strain the broth, and return the liquid to the pot. Shred the ham or cut it into bite-sized pieces.
2️⃣ Cook the Potatoes & Onion:
Peel and cube the potatoes into 2-inch pieces. Add them to the broth along with chopped onion (if you’re using it). Let it simmer while you make the noodles.
3️⃣ Make the Pot Pie Noodles:
In a bowl, mix flour and salt, then add half the water and stir until crumbly. Keep adding water until a soft dough forms. (You might need more or less water—it’s all about feel!)
Flour your surface, roll the dough into a 15×15-inch square, and use a pizza cutter to cut it into 1/8-1/4 inch thick noodles.
4️⃣ Bring It All Together:
Add the shredded ham back into the pot and bring the broth to a boil. Then, drop in the noodles one at a time so they don’t clump together. Stir frequently and let everything simmer for 15-20 minutes.
That’s it! You’re left with a rich, hearty stew that’s pure Pennsylvania Dutch comfort food.
What to Serve with Pennsylvania Dutch Ham Pot Pie
This dish is a meal all on its own, but if you want to round it out, here are a few great pairings:
🥖 Freshly baked bread – Perfect for soaking up that flavorful broth!
🥗 A simple side salad – Adds a fresh contrast to the hearty stew.
🍎 Applesauce – A Pennsylvania Dutch tradition that pairs beautifully with savory dishes.
So, what do you think? Are you ready to try this Pennsylvania Dutch Ham Pot Pie Recipe in your own kitchen? Let me know how it turns out—I love hearing from you!
Happy cooking! 😊
Can I Use Left Over Ham?
Absolutely! If you have leftover ham from a holiday meal or Sunday dinner, this Pennsylvania Dutch Ham Pot Pie Recipe is the perfect way to use it up. Since the broth is usually made by simmering a ham shank or butt, you’ll need to replace that deep, smoky flavor if using pre-cooked ham. The best way to do this is by using ham base or bouillon—just dissolve a few teaspoons in hot water to create a rich, savory broth. You can find ham base in the soup aisle near the chicken and beef bouillon, and trust me, it makes all the difference when using leftover ham. Just prepare your broth, toss in the ham, and follow the recipe as usual for a delicious, comforting meal!
How to Store and Freeze Pennsylvania Dutch Ham Pot Pie
Got leftovers? Lucky you! This Pennsylvania Dutch Ham Pot Pie Recipe stores beautifully, making it a great make-ahead meal. Here’s how to keep it fresh:
Refrigerating:
Once cooled, transfer the pot pie to an airtight container and store it in the fridge for up to 4 days. When reheating, add a splash of water or broth to loosen up the noodles, as they tend to absorb liquid over time.
Freezing:
While the broth, ham, and potatoes freeze well, the noodles can become mushy when thawed. If you want to freeze it, I recommend freezing the broth, ham, and potatoes without the noodles. Then, when you’re ready to serve, reheat the stew and drop in freshly made or store-bought pot pie noodles for the best texture.
How to Freeze:
- Let the broth, ham, and potatoes cool completely.
- Transfer to a freezer-safe container, leaving a little space for expansion.
- Label and freeze for up to 3 months.
- Thaw overnight in the fridge, then reheat on the stove and add fresh noodles before serving.
This way, you still get all the delicious homemade flavor without ending up with soggy noodles. Enjoy!
Easy Homemade Amish White Bread
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Pennsylvania Dutch Ham Pot Pie Recipe
Ingredients
- 5 lb ham bone in
- 3 lb. potatoes
- 1 large onion optional
- salt to taste
- 2 tsp black pepper
- 2 cups all purpose flour plus additional for rolling
- 1 cup water may not need all or may need a little more
- salt
- parsley for garnish optional
- green onion for garnish optional
Instructions
- In a large pot place ham and enough water to cover the ham. Boil a good 1-2 hours to make a deep broth. Remove ham. Strain broth and return to pot. Shred ham or cut into bite sized pieces.
- Peel and cube potatoes into 2-inch pieces. Add the potatoes and chopped onion (if you are adding onion) to ham broth. While potatoes are simmering over medium heat, make your pot pie noodles.
- In a medium bowl add the flour and salt. add 1/2 the water and mix until crumbly. Continue adding water until a soft dough forms. You may not need all the water or you may need to add additional water.
- Sprinkle flour on your work surface. On your floured surfaced roll dough out 1/8-1/4 inch thick depending on how thick you want your noodles….I say the thicker the better!
- Add the cooked ham to the pot and turn pot to medium high. You want the broth boiling before you add the pot pie noodles. Drop the noodles in separately you don’t want to add them all at once or you will have one big dough ball. Stir frequently while adding noodles. Turn the heat down to medium and simmer 15-20 minutes.
- Top with fresh chopped green onion or sweet onion and parsley if desired.