Ham Pot Pie Pennsylvania Dutch Style Recipe

Pennsylvania Dutch ham pot pie is a hearty, comforting one-pot meal that combines tender ham, potatoes, and a rich, peppery broth with wide, homemade egg noodles. Unlike a traditional baked pot pie with a crust, this version features thick, square “noodles” that are cooked directly in the savory broth, making it a satisfying and soul-warming dish perfect for cold weather. This recipe is a classic example of Pennsylvania Dutch home cooking, and while there are many variations, this one focuses on the essential elements: a flavorful ham bone, simple dumpling-like noodles, and a creamy, peppery finish.

Ingredients

1 meaty ham bone or 2 lbs (900 g) smoked ham hocks
2 lbs (900 g) russet potatoes, peeled and cut into 1-inch chunks
1 large onion, diced
4 cups (946 ml) water, plus more as needed
4 cups (946 ml) low-sodium chicken broth
1 tsp (5 ml) black pepper, plus more to taste
1/2 tsp (2.5 g) salt, or to taste (ham is often salty)
2 cups (250 g) all-purpose flour
1 tsp (5 g) baking powder
1/2 tsp (2.5 g) salt (for noodles)
1 large egg, beaten
1/2 cup (120 ml) cold water (for noodles)
1/2 cup (120 ml) heavy cream (optional, for richness)
2 tbsp (30 g) unsalted butter (optional)

Instructions

Simmer the ham: Place the ham bone or hocks in a large Dutch oven or stockpot. Add the water and chicken broth. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1 hour, or until the meat is very tender and easily pulls away from the bone.
Remove and shred ham: Carefully transfer the ham bone to a cutting board. Let it cool slightly, then remove the meat from the bone, discarding any fat and gristle. Shred the meat into bite-sized pieces and set aside. Skim any excess fat from the surface of the broth.
Cook the potatoes and onion: Add the potatoes and onion to the broth. Simmer uncovered for 15 minutes, or until the potatoes are just starting to become tender.
Make the noodle dough: While the potatoes cook, prepare the noodles. In a large bowl, whisk together the flour, baking powder, and salt. Add the beaten egg and cold water, and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently until smooth, about 2 minutes. Roll the dough out to about 1/8-inch (3 mm) thickness, then cut into 1-inch (2.5 cm) squares.
Cook the noodles: Drop the noodle squares into the simmering broth, a few at a time so they don’t stick together. Stir gently. Cook for 10-12 minutes, until the noodles are tender and cooked through.
Finish the dish: Return the shredded ham to the pot. Stir in the heavy cream and butter, if using. Season with black pepper and salt to taste. Cook for another 5 minutes to heat everything through. The broth should be slightly thickened from the noodles.
Serve: Ladle the hot pot pie into bowls. Serve immediately, with extra black pepper on the table.

Tips

Substitutions: If you don’t have a ham bone, use 1 lb (450 g) of thick-cut ham steak, diced, and add it with the potatoes. The broth will be less rich, so consider adding a ham bouillon cube or a splash of apple cider vinegar to deepen the flavor.
Noodle texture: For a softer noodle, roll the dough slightly thicker (1/4-inch). For a firmer, more rustic noodle, roll it thinner. Don’t over-knead the dough, or the noodles will be tough.
Make ahead: The broth and ham can be prepared a day ahead and refrigerated. The noodles are best added fresh, as they will continue to absorb liquid and become mushy if stored in the broth.
Common mistake: Don’t add the noodles to a rolling boil—they may break apart. Keep the broth at a gentle simmer. Also, taste the broth before adding salt; smoked ham can be quite salty.

Serving Suggestions

Serve this ham pot pie as a main course with a simple green salad tossed in a light vinaigrette to cut through the richness. A side of steamed green beans or roasted asparagus also complements the dish well. For a truly Pennsylvania Dutch experience, pair it with a slice of crusty bread and some apple butter.

Variations

Vegetable pot pie: Add 2 cups of chopped carrots and celery along with the potatoes for extra color and nutrition.
Chicken pot pie: Substitute the ham with a whole chicken or bone-in chicken thighs. Poach the chicken in the broth until cooked through, then shred. Cook the chicken to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
Herbed noodles: Add 1 tbsp of chopped fresh parsley or thyme to the noodle dough for an extra layer of flavor.
Thicker broth: If you prefer a thicker, more stew-like consistency, mix 2 tbsp of cornstarch with 2 tbsp of cold water and stir it into the broth after the noodles are cooked. Simmer for 2-3 minutes until thickened.

Storage and Reheating

Refrigerate any leftovers in an airtight container within 2 hours of cooking. The pot pie will keep for up to 3 days in the refrigerator. The noodles will absorb more liquid as they sit, so you may need to add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until the internal temperature reaches 165°F (74°C) for food safety. Alternatively, reheat individual portions in the microwave. Freezing is not recommended, as the texture of the potatoes and noodles will suffer.

Frequently Asked Questions

Can I use store-bought egg noodles instead of making my own? Yes, you can substitute 8 oz (225 g) of wide egg noodles. Add them in step 5 and cook according to the package instructions, usually 8-10 minutes. The texture will be different from the traditional square noodles, but it will still be delicious.

What is the best cut of ham to use? A meaty ham bone from a spiral-cut or bone-in ham is ideal because it adds flavor to the broth. Smoked ham hocks are a good alternative. If using ham hocks, you may need to simmer them for longer (up to 1.5 hours) to get the meat tender.

How do I prevent the noodles from sticking together? Drop the noodle squares into the simmering broth one at a time, or in small batches, and stir gently after each addition. Make sure the broth is at a gentle simmer, not a rolling boil, and avoid overcrowding the pot.

Can I make this in a slow cooker? Yes, you can. Cook the ham in the slow cooker on low for 6-8 hours with the broth and water. Then, remove the ham, shred it, and add the potatoes and onion. Cook on high for 2 hours, then add the noodles and cook for another 30-45 minutes, until tender. Finish as directed.

Is this dish supposed to be soupy or thick? Traditional Pennsylvania Dutch ham pot pie is soupy, with a thin, peppery broth that is sopped up with the noodles. It should be spoonable, not like a thick stew. If you want it thicker, you can add a cornstarch slurry as mentioned in the variations.

Why is my broth bland? If your ham bone isn’t very meaty or flavorful, the broth can be bland. Try adding a ham bouillon cube, a bay leaf, or a splash of apple cider vinegar to brighten the flavors. Also, don’t be shy with the black pepper—it’s a signature of this dish.

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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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