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Thank you for posting this! My nana used to make this for us when we would come to visit, sometimes throwing in a handful of green beans or shelled peas from the garden. A wonderful recipe!!
This was one of my Dad's favorite recipes that my Mother made using leftover ham bone and ham.
They are both gone now and I've been looking for their favorite recipes to cook and remember them by. Thanks so much for posting this, it reminds me of my Dad!
I'm from Philipsburg, PA and this is a similar recipe my mom uses. My Grandmother was Pennsylvania Dutch (a German derivation, I think?). To our ham broth, we add a chopped onion, celery seed, lots of garlic powder and onion powder, dried parsley, black pepper, cubed potatoes, and green beans and half a cup of cubed carrots. Then it's simmered for about 1 hour. Mom uses some of the hot ham broth to moisten the dough instead of milk. For my version, I also add 3 tbs. chicken demi-glace (More Than Gourmet brand) to the water, to make the broth even more flavorful. Every generation in my family makes "Popeye" ( as we call it) this way. All the grandchildren start helping Mom make this when they are around 4-5. She gives them some dough to play with while she's cooking.
If you are using ham leftovers, you can make the broth from a leftover hambone or use ham shanks to make broth, then add leftover ham cubes not too long before adding dough.
Turned out great and I am not that good at making pot pie. Last time I made chicken pot pie, it was not thick enough. Great recipe, thanks for posting!
I also am from central PA and was introduced to this recipe when I moved to Philipsburg, PA. Coming from a Pennsylvania Dutch background I find it funny this is the only place in PA that has a pot pie recipe with out a crust. I find it greasy, doughy, and salty. I was requested from my partner %u201Cfrom Philipsburg%u201D to make this with the leftover ham from Easter this year and I cringed. I found the recipe and it is exactly how I remembered the recipe. I will make it for him but only using enough ingredients to make two servings. I guess I need crust on my pot pie.
I grew in south central PA and this is the recipe I grew up with. It was a staple for our family as well. If we heard our grandmother was making this for dinner the whole family was there. We always called to let everyone know. I have made it for many people who never heard of it and most have loved it.
This recipe was absolutely delicious--my husband and i made it to serve 30 (!!!) for a luncheon for his work, and it was completely polished off. The only problem I had was with the noodle part-the dough was way too soft to roll and i had to add a ton more flour. The second/third batches i made with 6 eggs and 1/2 cup milk. I'm quite familiar with working with dough, so i just adjusted it a bit. The end product, though was phenomenonal and it gets better the second day!
Great recipe to use up leftover ham! Delicious!
I had had this several times when i lived in Pa. Last year I made this recipe for the first time. Here I am again digging it up to make for New Years. If you have never had this and are looking for ways to use some ham and need a good food coma, this is what you need! Thanks Wendy.