Pennsylvania Dutch Ham Pot Pie Recipe

Pennsylvania Dutch ham pot pie is a hearty stovetop meal of square, homemade dough noodles simmered with ham, potatoes, and vegetables in savory broth. Unlike a pastry-topped pie, this regional pot pie is served in a bowl; its tender, slippery noodles make it especially satisfying on a cool evening.

Ingredients

2 cups (250 g) all-purpose flour, plus 2 tablespoons (16 g) for rolling
⅔ cup (160 ml) cool water, plus 1 tablespoon (15 ml) more if needed
½ teaspoon (3 g) fine salt for the dough
8 cups (1.9 L) water for the broth
1 cooked ham bone, about 1 pound (450 g), preferably with some meat attached
1 medium yellow onion (about 150 g), peeled and quartered
2 celery stalks (about 80 g), cut into large pieces
1 bay leaf
½ teaspoon (1 g) dried thyme
½ teaspoon (1 g) black pepper, plus more to taste
2 medium carrots (about 180 g), peeled and cut into ½-inch (1.3 cm) pieces
1½ pounds (680 g) waxy potatoes, such as Yukon Gold, peeled if desired and cut into ½-inch (1.3 cm) cubes
12 ounces (340 g) cooked ham, cut into bite-size pieces
Up to ½ teaspoon (3 g) fine salt for seasoning, only if needed
2 tablespoons (8 g) chopped fresh parsley, for serving

Instructions

Make the dough. Stir the flour and dough salt together in a large bowl. Pour in ⅔ cup (160 ml) water and mix with a fork until shaggy clumps form. Bring the dough together with your hands and knead it on a lightly floured counter for about 3 minutes, until smooth and firm. If dry crumbs remain, add the extra water a teaspoon at a time. Cover the dough while you prepare the broth so its surface does not dry out.
Start the ham broth. Put the ham bone, 8 cups (1.9 L) water, onion, celery, bay leaf, thyme, and ½ teaspoon (1 g) pepper in a large heavy pot. Bring the water to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Partially cover and simmer for 55 minutes. A steady simmer extracts flavor without boiling the broth away too quickly.
Roll and cut the pot-pie squares. While the broth simmers, divide the dough in half. On a lightly floured surface, roll each half into a roughly ⅛-inch (3 mm) thick sheet. Cut it into squares about 2 inches (5 cm) wide. Smaller squares cook a little faster and are easier to spoon; keep them close to the same size so they finish evenly. Set them aside on a floured tray, without stacking them.
Remove the bone and season the broth. Lift out the ham bone, onion, celery, and bay leaf with tongs or a slotted spoon. When the bone is cool enough to handle, pull off any usable meat, discard the bone and vegetables, and return the meat to the pot if you like. Taste the broth before adding salt, since ham can make it salty already. Add the carrots and potatoes and bring the broth back to a gentle boil.
Cook the vegetables. Simmer the carrots and potatoes for 15 minutes, stirring once or twice. The potato cubes should be nearly tender when pierced with a small knife, but not falling apart. If they are still quite firm, give them another 2 or 3 minutes before adding the dough.
Add the dough squares. Raise the broth to a lively simmer. Drop in the squares a few at a time, stirring gently between additions so they do not clump together or stick to the bottom. Once all the dough is in, lower the heat enough to keep the liquid bubbling gently, and cook for 10 minutes. Stir carefully once or twice; vigorous stirring can break the softening squares.
Heat the ham through. Stir in the 12 ounces (340 g) cooked ham and simmer for about 2 minutes, until hot. Check the center of the added ham with a food thermometer; USDA FSIS recommends reheating leftovers to 165°F (74°C). Taste the broth and add salt or more pepper only if needed. If the dough still has a raw-flour taste or firm center, simmer for another minute and check again.
Finish and serve. Remove the pot from the heat and stir in the parsley. Ladle the broth, vegetables, ham, and dough squares into warm bowls. The broth will thicken slightly as the noodles stand, so serve promptly if you prefer it more soupy.

Tips

Keep the dough sturdy. The dough should feel firm, not sticky. Add water gradually because flour absorbs liquid differently depending on the brand and humidity. If the dough sticks while rolling, dust the counter lightly; too much extra flour can make the finished broth pasty.
Use low-salt broth habits. A ham bone and cooked ham both contribute salt. Wait until the end to season, and use unsalted water rather than adding bouillon at the start. If the broth tastes too salty, add a little hot water and taste again before serving.
Choose potatoes that hold their shape. Yukon Gold or red potatoes work well in the simmering broth. Russets are usable, but they soften and shed more starch, which gives the broth a thicker, less clear texture.
Do not crowd the pot pie squares. Add them gradually and stir with a light hand. If they are piled in all at once, they can stick together into thick clumps that cook unevenly.

Serving Suggestions

Serve ham pot pie hot in wide soup bowls, with enough broth to surround the noodles. A simple green salad, sliced tomatoes, or steamed green beans adds freshness without competing with the rich ham flavor. Crusty bread or soft dinner rolls are useful for soaking up any broth left in the bowl, though the potatoes and noodles make the pot pie filling on its own.

Set out black pepper and chopped parsley at the table so everyone can finish a bowl to taste. If the ham is especially salty, a crisp, lightly dressed salad or plain steamed vegetables help balance the meal. This dish is best served soon after cooking, when the dough squares are tender and the broth has not yet thickened much.

Variations

Use prepared stock and boneless ham: If you do not have a ham bone, replace the water and bone with 8 cups (1.9 L) low-sodium chicken or ham stock. Skip the 55-minute bone simmer and cook the onion, celery, bay leaf, and thyme in the stock for 15 minutes before adding the carrots and potatoes. Add 1 pound (450 g) cooked ham in place of the 12 ounces (340 g) listed, and heat it to 165°F (74°C). The broth will have less of the rounded, smoky flavor that a ham bone gives.

Make a richer noodle dough: Some household versions use egg in the dough. For a firmer, richer variation, whisk 1 large egg (about 50 g) with ¼ cup (60 ml) water and use it in place of ⅔ cup (160 ml) water; add more water by the teaspoon only if needed to bring the dough together. The squares will be a little more substantial. Cook them until fully tender in the simmering broth.

Add other vegetables: A cup (about 150 g) of frozen peas or corn can go in during the final 2 minutes, just long enough to heat through. Chopped green beans can be added with the carrots and potatoes. Keep additions moderate so the pot still has enough broth to cook the dough squares freely.

Make the texture thicker: For a more stew-like bowl, cut the dough into 1½-inch (4 cm) squares or simmer the finished pot pie for a few extra minutes. The noodles release starch as they cook, so avoid adding flour directly to the broth; it can form lumps and leave a raw-flour flavor.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. Store for 3 to 4 days in the refrigerator. The dough will continue to absorb broth as it sits, so the leftovers will be thicker than the freshly cooked dish. If you know you will have leftovers, you can store extra broth separately and add some when reheating.

Reheat a portion in a saucepan over medium-low heat, stirring gently and adding a splash of water or stock to loosen it. Heat until steaming throughout and check that the center reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly.

For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 months for best quality. The potatoes and dough can soften after thawing, so the texture will not be quite as springy as when freshly made. Thaw overnight in the refrigerator, then reheat to 165°F (74°C); do not leave the pot pie at room temperature to thaw.

Frequently Asked Questions

Is Pennsylvania Dutch ham pot pie the same as a baked pot pie?
No. This Pennsylvania Dutch-style dish is cooked on the stovetop, with square pieces of dough simmered in broth alongside ham and vegetables. It does not have a pastry crust or pie dish. Some families call the dough pieces pot-pie noodles or slippery pot pie.

Can I use leftover holiday ham?
Yes. Use cooked ham cut into bite-size pieces, and add it near the end so it warms without becoming tough. If the ham is salty or smoked, taste the broth before adding any extra salt. Keep the ham refrigerated until you are ready to use it.

Can I make the dough ahead?
You can mix and roll the dough a few hours ahead. Arrange the cut squares in a single layer on a floured tray, cover them, and refrigerate until cooking. Avoid leaving fresh dough uncovered, because a dry outer layer can crack and cook unevenly. For the best texture, cook the squares on the day they are made.

Why did my dough squares stick together?
They may have been stacked before cooking, added to the pot in one heap, or left unstirred at the start. Keep cut squares separated on the tray, drop them into simmering broth in small batches, and stir gently after each addition. A little flour on the tray helps, but shake off any thick coating before adding the dough.

Can I make this without a ham bone?
Yes. Use low-sodium chicken or ham stock as described in the variation, then add extra cooked ham for flavor and substance. The finished broth will be less smoky and may need more pepper or thyme, but it will still make a satisfying pot pie. Taste before adding salt because prepared stock and ham can both be salty.

Can I use store-bought noodles instead?
You can, though the dish will differ from the homemade-square version. Choose broad, sturdy egg noodles and follow the package timing, adding them after the potatoes are nearly tender. Since commercial noodles vary in how much liquid they absorb, keep extra hot stock or water nearby and adjust the consistency as they cook.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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