Pennsylvania Dutch Ham Pot Pie Recipes

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.

Steps:

• Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
• To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
• Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.

Steps:

• Noodles: In bowl whisk the egg and water. Add your flour and salt then stir until dough gathers into a ball. Knead 5 to 6 minutes. You want smooth and elastic. Cover and let rest.
• In a dutch oven combine the onion, carrot, celery, potato, corn, broth, water, bouillon and seitan. Bring to a boil, cover and simmer for 10 minutes.
• Roll out the noodle dough. Cut into pot pie squares about 1 1/2 inch wide and 1/8 thick. Drop into soup. DO NOT SHAKE OFF THE FLOUR. In fact if the soup isn't thick enough to please you dump some more from the mixing bowl inches Now close the lid.
• Cook for about 10 minutes and like the dumpling recipe do not peek. Adjust the seasonings [salt, pepper, Mrs Dash] when done. Serve.
• For PA Dutch "Chicken" and dumplings use the sauerkraut dumpling recipe I posted under Philocrates.
• For Vegan omit the egg noodles and use eggless. Sorry I don't know of a sauerkraut dumpling that can be made without it. You could try the recipe I posted and omit but no promises.

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.

Steps:

• Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
• Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
• Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
• Add chicken once potatoes and noodles are tender; add roux to thicken.
• ROUX:.
• Heat small skillet on high, remove from heat.
• Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
• Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).