HAM POT PIE SOUP
This isn't "pot pie" like you might know it! :) This is total comfort food, very simply made , nothing fancy whatsoever. If you have ham, I'd say you have everything :) Great on a cold night and even better the next day as these types of dishes usually are!
Provided by Marlene.
Categories Savory Pies
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put ham in about 8 cups of water. Bring to a boil, turn down and simmer gently for 4 hours.
- Remove ham, chunk it up, then return back into the broth.
- Add onions and potatoes.
- While that is simmering , mix your flour , eggs and water to make a dough. Roll out to approximately 1/4" thick on a floured surface.
- Cut into 2" squares (I use a pizza cutter).
- Add these to the pot and simmer an additional 45-60 minutes or until dough squares are done!
- You can also throw in some green beans if you like! I add them closer to the end so they don't mush up too much :).
Nutrition Facts : Calories 624.4, Fat 10.3, SaturatedFat 2.8, Cholesterol 186.3, Sodium 1426.3, Carbohydrate 96.2, Fiber 7.7, Sugar 2.9, Protein 34.9
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
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.
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.
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
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