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
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.
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.
AU GRATIN HAM POTPIE
We first had Aunt Dolly's potpie at a family get-together. We loved it and were so happy she shared the recipe. Now, we make it almost every time we bake a ham. -Mary Zinsmeister, Slinger, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish., Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 1548mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
HAM AND CHEESE PIE
This is a wonderful recipe for either a brunch or a refreshing dinner. The eggs, ham, cheese, and croissants give it a wonderfully rich flavor for all occasions.
Provided by CD Gundersen
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
- Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern.
- Bake in preheated oven until golden brown and set, 50 to 60 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 22.5 g, Cholesterol 95.6 mg, Fat 29 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 1075.8 mg, Sugar 4.2 g
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.
CHUNKY HAM POT PIE
From Christmas with Southern Living 1998. I use frozen shredded hash browns in place of the new potatoes.
Provided by scfl76
Categories Savory Pies
Time 1h15m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat; add onion. Cook 10 minutes or until onion is tender and begins to brown, stirring often.
- Cook broccoli according to package directions; drain well.
- Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
- Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham.
- Spoon ham mixture into a greased 3 1/2 quart casserole.
- Unfold piecrust onto a lightly floured surface and press out fold lines. Roll pastr to extend 3/4 inch beyond edges of casserole. Place pastry over ham mixture. Seal edges, and crimp. Cut slits in top to allow steam to escape.
- Bake, uncovered, at 400° for 45 minutes or until crust is golden.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 595.5, Fat 35.7, SaturatedFat 17.7, Cholesterol 84.7, Sodium 1912.5, Carbohydrate 44, Fiber 4.1, Sugar 4.9, Protein 25.4
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 POT PIE
Make and share this Ham Pot Pie recipe from Food.com.
Provided by Kelly1966 S
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In 13x9 inch baking dish, combine soup, milk, thyme, and pepper.
- Stir in ham, vegetables, and potatoes.
- Bake for 15 minutes.
- Separate biscuits; cut each biscuit into quarters.
- Arrange biscuits over ham mixture.
- Bake 15 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 402.7, Fat 14.3, SaturatedFat 4.6, Cholesterol 54.8, Sodium 2061.2, Carbohydrate 40, Fiber 4.7, Sugar 4, Protein 28.9
DOUBLE-CRUST HAM POT PIE
A delicious blend of ham, bacon, potatoes, and broccoli tucked between two crusts. Simple and Quick!
Provided by livelygrl70
Categories Pot Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to *425.
- Bring potatoes to a boil and cook for approximately 7 minutes. Add broccoli and continue cooking until potatoes are tender. Drain and leave in colander.
- Cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. Drain in colander over potatoes and broccoli.
- In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside.
- In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted.
- Pour cheese mixture over sour cream/soup mixture.
- Add ham mixture and stir everything together until combined.
- Press one of the pie crusts into a deep dish pie pan or square baking dish.
- Add filling mixture.
- Top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented).
- Bake for 45-50 minutes, until crust is a nice golden brown. (I used the foil method to keep the edges of the top crust from over-browning).
- Once pie is done, brush with melted butter and sprinkle with parmesan cheese.
Nutrition Facts : Calories 727, Fat 44.9, SaturatedFat 15.3, Cholesterol 72.5, Sodium 1728.3, Carbohydrate 60.2, Fiber 3.4, Sugar 3.4, Protein 21.3
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