Grandma’s Cookbook: Ham Pot Pie

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By Annie Reifsteck

Winter is the perfect time to reach into Grandma’s Cookbook to find a recipe for a warm, comforting favorite dish, one that fills the house with a wonderful smell, tastes great and tastes even better warmed up. 

Ham pot pie is one of these dishes and comes with special memories of spending time with my grandma. This was always one of the follow up meals after Christmas and Easter when you had left over ham and a good ham bone to make broth.

Grandma would allow us to help roll out the dough and cut it into squares. We would have flour everywhere; all over the counter, on the floor, and on our clothes! She never complained and would cheerfully laugh while cleaning up. 

We watched her put the dough squares into the pot of boiling ham broth reminding us you must do so slowly and be sure not to “crowd” them. Our family likes the dough thick so when it cooks it puffs up into large pieces. 

This is now one of my family’s favorite meals which can be served alone or with a side such as cranberries. The recipe also freezes well if there’s any leftover!

Grandma’s Ham Pot Pie

Course: Main Course
Keyword: ham, noodles, pot pie


  • 5 lbs ham bone-in
  • water, enough to cover ham
  • 5 medium potatoes cubed
  • 5 lg stems celery
  • 5 cups flour
  • 5 eggs
  • 1 cup milk
  • salt & pepper


  • Place ham in large pot and cover with water. Cook on medium heat. Boil for 45 minutes to make broth, adding water if needed. Remove ham, let cool then cut into cubes.
  • Peel and cube potatoes, place in hot broth. Add celery, pinch of salt and pepper.
  • In a large mixing bowl, mix flour, eggs, and milk to form soft dough. Add a little milk if dough is not soft. Make 3 or 4 dough balls and roll dough to 1/8” to ¼” thickness. Cut into 1” to 3” squares. Drop dough squares into hot broth one at a time.
  • Stir occasionally until dough is cooked. Add ham, salt and pepper to taste.

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