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Ham Pot Pie
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Description
This recipe is very easy to play around with so add whatever seasonings you like to it. Corn, Carrots, celery and other root vegetables are all optional.
The Pennsylvania Dutch name “pot pie” is actually a bastardized form of the original German term bot boi. It refers to a thickish soup (usually with corn kernels) with homemade noodle (typically cut into squares).
Ingredients
- 1 whole Ham Bone With Meat Or Ham Butt
- Water
- 5 whole Russet Potatoes, Peeled And Cubed Small (about 3 Med/lrg Spuds)
- ½ pounds Carrots, Peeled And Diced. Optional
- 4 stalks Celery, Coarsely Chopped (optional)
- Salt
- Black Pepper To Taste
- 1 package Egg Noodles
Preparation
1. Place hambone in a large stock pot or dutch oven and fill with water about 3/4 full. Bring to a boil and cook until water is well seasoned with ham juices.
2. Remove hambone from broth with tongs and let cool on cutting board. Once cool, remove meat from bone, discarding fat.
3. Add meat back to broth. While meat is cooking, season the broth with salt and pepper and whatever other seasonings you’d like (thyme and bay would probably be nice) Add the cubed potatoes, carrots and celery and cook.
4. Add noodles while veggies are cooking, stirring often to prevent sticking. Cook until done then season with pepper. Serve
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erinh213 on 7.15.2009
Yay Lancaster County! No one ever knows what I’m talking about when I call this pot pie, but this is how I grew up eating it. Yum!