HAM POT-PIE
This is a Pennsylvania Dutch recipe my mom has made all my life and it is my favorite dish. She usually serves it alone or with some small side dish, because everybody fills there plate with the pot-pie. My husband never heard of it till I made it for him. Now it is one of his favorite dishes.
Provided by Wendy James
Categories Savory Pies
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place ham in large pot and cover with water.
- Boil to make ham broth.
- Cut ham into cubes and set aside.
- Place potatoes in broth to cook while you are mixing dough.
- In large mixing bowl, mix flour, eggs, and milk to form soft dough.
- You may need to add a little more milk.
- Roll dough to 1/8" to 1/4" thickness (depending on preference).
- Cut dough into 1" by 3" rectangles.
- Drop dough into broth one piece at a time.
- Cook until dough is done.
- Add ham.
- Salt and pepper to taste.
- Add parsley for color.
Nutrition Facts : Calories 662, Fat 16.9, SaturatedFat 5.8, Cholesterol 214.6, Sodium 3496.9, Carbohydrate 60.3, Fiber 3.1, Sugar 0.8, Protein 62.4
HAM POT PIE
Steps:
- Gather the ingredients.
- Using a little of the butter, grease either two 8 x 5 x 2- inche deep, individual pie tins or an 8 x 2-inch deep pie plate. Set aside.
- Bring a cup of water to the boil in a small saucepan, add the diced carrots and cook for 3 minutes to soften them. Strain and keep to one side.
- In a large saucepan, melt the butter and add the chopped onions and celery. Gently fry over medium heat and gently for 5 minutes to soften.
- Add the flour to the pan and stir well, cooking for 2 minutes, then slowly adding the milk a splash at a time. Stir well between each addition.
- Add the pinch of mace if using, and the salt and pepper. Stir until the sauce has thickened to the thickness of heavy cream. Add half of the beaten egg and stir well.
- Add the carrots and mixed vegetables to the sauce and stir, cooking for another 5 minutes.
- Remove from the heat and leave too cool. The sauce does not need to be cold, so 10 minutes should be long enough. Once cooled, add the parsley and the ham pieces.
- Pre heat the oven to 400 F. Lay the pastry on a lightly-floured work surface and cut two pieces to line the tins and two for the lids, or two circles to fit the pie plate.
- Line the base of your chosen serving dish with one piece of pastry and fill with the ham and vegetable sauce.
- Brush the edges of your dish with the beaten egg and lay the lid over. Press lightly, then crimp the edges with your fingers or the edge of a fork to seal the pie. Cut a small hole the size of a dime into the center of each pie and then brush the surface all over with the remaining beaten egg.
- Bake in the center of the heated oven for 25 to 30 minutes until the pastry is golden and risen, and the sauce is bubbling. It may bubble through the hole, but don't worry, it adds to the character of the pie.
Nutrition Facts : Calories 752 kcal, Carbohydrate 59 g, Cholesterol 103 mg, Fiber 3 g, Protein 21 g, SaturatedFat 14 g, Sodium 715 mg, Sugar 11 g, Fat 49 g, ServingSize Serves 2 - 4, UnsaturatedFat 0 g
DEEP-DISH HAM PIE
"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 411 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 1220mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
BUTTERMILK BISCUIT HAM POTPIE
As part of my job, I helped concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is a play on our chicken and tarragon potpie. -Michelle Clair, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 444 calories, Fat 27g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1239mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
HAM POT PIE WITH CHEESE AND VEGGIES
Make a creamy, restaurant-worthy Ham Pot Pie with Cheese and Veggies! You only need 15 minutes of prep time for this Ham Pot Pie with Cheese and Veggies.
Provided by My Food and Family
Categories European
Time 47m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Combine first 5 ingredients. Microwave cream cheese spread in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 15 sec. Add to ham mixture; mix well. Spoon into 4 (8-oz.) ramekins.
- Unroll pie crust on lightly floured surface; roll to 12-inch circle. Cut into 4 rounds with 5-inch cookie cutter. Cut leaves from about 1/4 of the trimmings with small cookie cutter or sharp knife; discard remaining trimmings.
- Beat egg and water with fork until blended; brush onto top edges of ramekins. Top with pastry rounds; press gently onto top edges of ramekins to seal. Top with leaf cutouts; brush lightly with egg wash. Discard any remaining egg wash. Place ramekins on baking sheet. Cut slits in crusts to vent.
- Bake 30 to 32 min. or until golden brown.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1090 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 1 g, Protein 19 g
HAM POT PIE
This is my husband's all time favorite. It is a Pennsylvania Dutch treat that his mother showed me how to make and his eyes light up every time I make it. The ham, onion and potatoes create a union a pure joy and one happy man!
Provided by triciaputvin
Categories Savory Pies
Time 2h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Roll out dumpling dough until ¼" thick. Cut dough into 1/2" squares.
- Boil onion and ham in broth until it boils.
- Drop dumplings in slowly and consistently.
- Cook for 1 hours on simmer and stir constantly.
HAM BONE POT PIE
Steps:
- Add ham bone and water to pot to make ham broth.
- Mix dry ingredients, work in crisco as you would pie dough (food processor). Add milk - dough should be soft.
- Roll a little thicker than pie crust and cut into 1" squares and drop into boiling ham broth a few at a time so boiling doesn't stop. Cook 20 mins without cover and then 20 mins with cover.
HAM AND BISCUIT POT PIE RECIPE BY TASTY
Here's what you need: medium yellow onion, pre-packaged diced butternut, large carrot, celery, olive oil, kosher salt, freshly ground black pepper, unsalted butter, all purpose flour, chicken stock, fresh thyme, garlic powder, cayenne pepper, Sam's Choice® Premium Spiral-Cut Ham, refrigerated biscuit, nonstick cooking spray, fresh parsley
Provided by Walmart
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the onion, squash, carrot, and celery with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper on the prepared baking sheet until well coated, then spread in an even layer.
- Roast the vegetables, stirring occasionally, for 20-25 minutes, or until lightly browned. Remove from the oven and transfer to a large bowl. Reduce the oven temperature to 350°F (180°C).
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, until bubbling. While whisking constantly, slowly pour in the chicken stock, ½ cup (120 ml) at a time, until the mixture is smooth. Bring to a simmer and cook, stirring frequently, for 7-10 minutes, or until the sauce has reduced slightly and is thick and creamy.
- Add the thyme, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, the garlic powder, and cayenne, if using, and whisk to incorporate. Remove the pot from the heat.
- Add the ham to the bowl with the roasted vegetable, then pour the cream sauce over and stir until combined.
- Roughly chop each biscuit into 1-inch (2.54 cm) pieces.
- Grease an 8-inch square baking dish (or any 2-2½ qt baking dish) with nonstick spray. Transfer the pot pie filling to the pan, then top evenly with the biscuit pieces.
- Bake for about 30 minutes, or until the biscuits are golden browned and the filling is bubbling. Remove from the oven and let rest for 5 minutes.
- Top with the chopped parsley and serve.
- Enjoy!
Nutrition Facts : Calories 1089 calories, Carbohydrate 97 grams, Fat 64 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams
HAM BONE CHOWDER
Couldn't find an after Christmas ham chowder recipe that started with slow cooking the ham bone leftovers. Ended up taking ideas from multiple recipes to create something that worked out pretty well.
Provided by D-Man and Pivo
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 7h
Yield 6
Number Of Ingredients 11
Steps:
- Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
- Cook on Low for 6 to 8 hours.
- Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup.
- Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir.
- Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 21.9 g, Cholesterol 3.7 mg, Fat 1.8 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 509.8 mg, Sugar 6.7 g
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