Pot Pie. Using That Leftover Ham

Pot Pie. Using That Leftover Ham

Have you had enough Easter ham?

Can’t get enough Easter ham?

What a new recipe for your leftover ham?

Here is my recipe for ham potpie. This is the ‘slippery version’. If you live in Pennsylvania Dutch Country you know exactly what I am talking about. If you don’t… this is the version with out a crust. The crust is actually IN the pie. A boiled crust therefor it is ‘slippery’. Get it?!

Procedure:

Start with that ham bone.

Put it in a pot.

Pot Pie. Using That Leftover Ham

Cover it 1/2-3/4 up the bone with water.

We are going to be making ham ‘stock’. Not a stock in the traditional sense but we are going to be flavoring the h*ll out of that water.

Let it simmer for as long as you can.  I did mine for 5 hours but that is just because I had the time. If you have 1 hour good for you.

If you only have an hour toss a Rachael Ray sized pinch of salt in there and call it a day.

Pot Pie. Using That Leftover Ham

This is my leftover ham sent home with me by my mother. I got the big piece!

Pot Pie. Using That Leftover Ham

Trim off all the ‘skin’ and cube it up into bite size pieces.  No measurements here. The more ham you have the more ham you will have in your pot pie. (duh!)

Pot Pie. Using That Leftover Ham

This is what my ‘ham stock’ ended up looking like.

Pot Pie. Using That Leftover Ham

Remove the ham bone and pick it if you wish. If not, no big deal. It has served it purpose.

Pot Pie. Using That Leftover Ham

Peel and cut up 2 potatoes. These are russet baking potatoes but any white or gold potato you have will do.

If you want more potatoes put more in. No real measurements on this one either!

Pot Pie. Using That Leftover Ham

Take 1 cup of flour and 1/4 cup of water and stir it around with a fork until it looks like this. You are going to make a rollable dough that is not sticky. If it is sticky add more flour. If it is dry add more water. I ended up doing this TWICE for the amount of pot pie I made.  My family likes the boiled dough.

Roll out the dough to about 1/8 – 1/4″ thickness.

Use a pizza cutter to cut into squares.

Add the cut up potatoes and ham to the simmering stock.

Drop the pot pie squares into the simmering stock.

The dough will puff up as it cooks and it doubles in thickness. The excess flour and the potatoes will add viscosity to the broth but not enough for my liking.  We will fix that next.

Take 1/2 cup of flour and a splash of water to it and shake it to combine. If you don’t have a mason had a fork or whisk and bowl will do.

Pour it in the pot pie.

After it comes to a boil it should thicken up slightly.

Season with salt if desired and Voila! You have made slipper pot pie.

What do YOU do with your leftover Easter ham?

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About Sarah

Sarah is married and a mother of 3 small children. She is always in search of a better or lower cost way to go through life. She finds excellent deals and creative ways to save money around the home. On this blog she hopes to share with you how she pinches pennies and how you can too!

Comments

  1. That looks awesome!! I can’t have wheat and wondering how to alter the recipe–any suggestions?
     

  2. I would suggest using arrow root or potato starch as a substitute as a thickener. Also instead of the flour and water pot pie squares I think potato gnocchi would be yummy!!

  3. customerservicerepresentative says:

    yeah, that’s ham n’ dumplins, similar to chicken n’ dumplins. i don’t know how y’all do it in Pennsylvania, but down here in the south we call dumplins, dumplins, and pies, pies. it can’t be a pie if there is no pastry crust. i was looking for a pie recipe, not a dumplin recipe./ guess i’ll keep looking elsewhere.

  4. Sharelle D. Lowery says:

    Ohhh…this looks every bit of delicious!!!