Ham Pot Pie Slow Cooker

Ham pot pie is a delicious way to use up leftover ham from Christmas or Easter. This is an easy ham pot pie recipe that uses homemade ham pot pie dough squares, leftover ham cubed and diced potatoes. Made in the Pennsylvania Dutch tradition of slippery ham pot pie where there is a boiled dough instead of a top flaky crust.

I would serve perfectly cooked asparagus or sheet pan-roasted Brussels sprouts with this ham pot pie. Or for dessert try my apple cranberry pie or the ever-popular 4 ingredient apple dump cake.

Slippery ham pot pie

This is the 'slippery version'. If you live in Pennsylvania Dutch Country you know exactly what I am talking about. If you don't... this is the version without a crust. The crust is actually IN the pie. A boiled crust, therefore, it is 'slippery'. Get it?!

How To Make Ham Pot Pie:

Start with the ham bone. Put it in a large stockpot.
Cover it with water.
Let it simmer.
Remove the ham bone and pick it if you wish.
Peel and cut up potatoes.
Roll out the dough to about ⅛ - ¼" thickness.
Add the cut-up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock.
Add thickener to the pot, if desired.
After it comes to a boil it should thicken up slightly.
Season with salt if desired and Voila! You have made slippery pot pie.

ham pot pie dough in a glass bowl with extra flour

How to make ham pot pie squares

Take 1 cup of flour and ¼ cup of water and stir it around with a fork until it looks like this.

You are going to make a rollable dough that is not sticky. If it is sticky add more flour. If it is dry add more water. I ended up doing this TWICE for the amount of pot pie I made. My family likes boiled dough.

Rolling out pot pie squares

Roll out the dough to about ⅛ - ¼" thickness.
Be sure to put extra flour on your work surface to avoid sticking.
Use a pizza cutter to cut into squares.

ham pot pie dough cut into 2 inch squared on a wooden table

ham pot pie noodles cut in squares with pizza wheel

Cutting pot pie squares

These pot pie squares are about an inch and half square.
The thickness of the dough is more important than the shape of the squares.

ham pot pie noodles going into the ham broth

How to cook Ham Pot Pie Noodles

Add the cut-up potatoes and ham to the simmering stock.
Drop the pot pie squares into the simmering stock.
The dough will puff up as it cooks and it doubles in thickness.
The excess flour and the potatoes will add viscosity to the broth but not enough for my liking.

ham pot pie squares and broth simmering in a pot

flour and water slurry thickener for ham pot pie

How to thicken ham pot pie

Take ½ cup of flour and a heavy splash of water or milk to it and shake it to combine. If you don't have a mason jar a fork or whisk and bowl will do.
Pour it in the pot pie.
After it comes to a boil it should thicken up slightly.
Season with salt if desired and Voila! You have made slippery pot pie.

Printable Recipe for Ham Pot Pie:

Ham Pot Pie

Made in the Pennsylvania dutch tradition of slippery ham pot pie where there is a boiled dough instead of a top flaky crust.

Prep Time 4 hrs

Cook Time 1 hr

Total Time 5 hrs

Cook Mode Prevent your screen from going dark, toggle to button to the right to turn GREEN

Course Easy Recipes

Cuisine American

Servings 6 people

Calories 167 kcal

2 cupa Ham cooked, chopped
Ham bone
Water
1 cup Flour
2 Potato

Start with the ham bone. Put it in a large stock pot.
Cover it ½-3/4 up the bone with water.
Let it simmer for as long as you can. I did mine for 5 hours but that is just because I had the time. If you have 1 hour, good for you.
Trim off all the 'skin' and cube it up into bite size pieces.
No measurements here.
The more ham you have the more ham you will have in your pot pie.
Remove the ham bone and pick it if you wish.
Peel and cut up 2 potatoes.
Take 1 cup of flour and ¼ cup of water and stir it around with a fork
You are going to make a rollable dough that is not sticky. If it is sticky add more flour. If it is dry add more water.
Roll out the dough to about ⅛ - ¼" thickness. Be sure to put extra flour on your work surface to avoid sticking.
Use a pizza cutter to cut into squares.
Add the cut up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock.
The dough will puff up as it cooks and it doubles in thickness.
Take ½ cup of flour and a heavy splash of water or milk to it and shake it to combine.
Pour it in the pot pie.
After it comes to a boil it should thicken up slightly.
Season with salt if desired and Voila! You have made slippery pot pie.

Serving: 1 g Calories: 167 kcal Carbohydrates: 22 g Protein: 14 g Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Cholesterol: 32 mg Sodium: 497 mg Fiber: 1 g Sugar: 1 g

Let us know how it was!

This post originally was published in April 2012.

About Sarah Mock

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

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