- 15 minutes
- 50 minutes
This Pennsylvania Dutch ham pot pie recipe features large noodles, a variety of vegetables, and delicious chunks of ham.
- Add the vegetables to a large pot or dutch oven and cover with broth. Cook over medium heat for 15 minutes or until vegetables are soft.
- While vegetables are cooking, cut potatoes into thin slices. You will need 2-3 potatoes to start, but may need more depending on the size of your potatoes. Add potatoes slices to a bowl of water so they don't discolor as you are making the noodles.
- In a large bowl, combine the eggs, milk, flour, shortening, baking powder, and dash of salt. Use your hands to knead into a soft dough. Dough should be slightly sticky, but you should be able to roll out easily. Add more flour to your work surface as needed and roll the dough as thin as possible without tearing. Cut into 2-3 inch squares.
- Add a layer of potatoes on top of your vegetables. Then add a layer of noodles, making sure the noodles do not touch. Add more broth so the the layers are just barely covered. Continue adding layers of potatoes and noodles until you have used all of your noodles (you may have to cut more potatoes). Make sure you end with a layer of noodles, and the broth should just barely cover this final noodle layer.
- Cover and allow to cook over medium heat for 20-30 minutes until the potatoes are tender and the noodles are cooked through. The noodles will absorb most of the broth, and what is left should be a thick gravy-like consistency. If your pot pie looks dry, add a little more broth.
- Add the ham to the pot and still so that all of the noodles, potatoes, vegetables, and meat are combined well. Season with salt and pepper to taste and cook for about 5-10 more minutes until ham is heated through.