Amish Style Ham and Bean Pot Pie
Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: New England and the Northeast
Forum Discription: Where the Melting Pot began.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1074
Printed Date: 26 March 2026 at 19:04
Topic: Amish Style Ham and Bean Pot Pie
Posted By: dla69
Subject: Amish Style Ham and Bean Pot Pie
Date Posted: 09 January 2011 at 16:11
Please be gentle, here is my first contribution.  I grew up in rural central Pennsylvania. Most the dishes that I grew up with simple farm fare (roasted meats, mashed potatoes, stews, …) with influences from German, English and Amish settlers. What follows is a very simple recipe for an Amish style Pot Pie (pronounced popeye). This is not a meat pie with a crust, instead it is a stew with large homemade noodles. Growing up, this dish always anticipated. This dish, more than any other, brings back memories of gathering around my parent’s table with my brother and his family and my Grandmother at the stove. It is a dish is somewhat iconic in the area where I grew up. After going to college, I moved approximately 150 miles toward Pittsburgh where this dish is not well known. When my daughters were younger they didn’t like it, so my mother stopped making it when would visit.  Fortunately, now it is one of their
favorites as well. The recipe for the dough is from my paternal grandmother. While it is the recipe she gave to my wife, I’ve NEVER seen her measure anything in making it. Regarding the beans, my family traditionally didn’t use beans in the dish, but my wife’s family did. I really enjoy them and I’d say that we include them about ½ the time that we make this.  Ingredients 2-3 pound ham 4-5 potatoes 1 onion 3 cans of butter beans (optional) 3 TBS parsley Noodles 6 cup flour 4 eggs 4 tsp shortening 2 1/2 cups cold water Roast the ham in oven. While the ham is cooking, clean and cut the potatoes into cubes that are approximately ¾ inches in size. Dice the onions into pieces that are approximately ¼ inch square. Here is a picture of the potatoes, beans and onions ready to got in the pot.  Once the ham is done, strain and retain the broth. Cut the meat into bite sized pieces and place back into the broth.  Add water to the broth to provide a cooking liquid for the potatoes and noodles. The amount of water will depend on the amount of broth that was rendered. In this batch, we used approximately 6 cups. Bring the broth to a light boil and place the beans, onions, potatoes and parsley into the liquid. Here is dish just after adding the ingredients to the pot.  Let the broth boil for approximately 15 minutes before adding the noodles. The onions will have cooked down a little and the starch in the potatoes will start to slightly thicken the broth.  Now, make the noodles. Mix the egg, flour and shortening together. Slowly mix in the cold water until you get a thick dough. Flour the dough and roll until it is approximately ⅛ thick. The flour on the dough will help to thicken the broth.  Cut the dough into noodles that are approximately 2-3 inches square.  Gently, place the noodles into the broth. Some people like the noodles to be balled up so they are a little doughy. At the table, almost everyone uses black pepper on their pot pie. There are two other toppings that people will either love or hate. First is raw onion. I’ll occasionally use raw onions, but interestingly enough only if I’m at one of my grandmother’s house. The other condiment is vinegar. I love vinegar,and not just a light sprinkle, on my popeye. For whatever reason, this dish is always served on plates instead of in bowls. It is great with a loaf of warm bread to soak up the broth.  Regarding leftovers, they can be fried in a little oil to create a very tasty and hearty side. Here the noodles and broth will fry until they get a nice brown crust. The same dish is often made beef or chicken. I’ve never seen beans used for any type other than ham. While I like beef pot pie, my family has never made chicken pot pie. |
Replies:
Posted By: TasunkaWitko
Date Posted: 09 January 2011 at 16:27
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WOW, dave, that looks excellent and it is one that has moved instantly up to the top five on my to-do list! we've got a couple of chickens in the freezer and i may try it with that or, wait annd get a beef roast - but to be honest, the ham version looks to be best of all! quick question:
except for the beans in the ham version that you mention, are there any other differences in the three versions or are they all pretty much the same in your estimation?
outstanding first post and perfect for its history and family-memories. you hit a home run out of the park on the first swing! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: dla69
Date Posted: 09 January 2011 at 16:34
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Thanks. Regarding the differences with the different varieties, the only other difference that I can think of is that when we'd have beef pot pie, Mom would often serve the beef on the side instead of placing it back in the broth. Other than that, it is the same basic broth, potatoes, onions, parsley and noodles dish. I hope you enjoy it. |
Posted By: TasunkaWitko
Date Posted: 09 January 2011 at 16:36
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i will definitely be trying this. the ham version really looks good and it will probably be ham, but i will see what the beautiful mrs. tas has to say - might be beef or chicken. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: dla69
Date Posted: 09 January 2011 at 16:42
| The recipe that is listed will feed approximately 8. As you saw in the photos, the pot was completely full and that was with 1/2 of the noodle mixture. We had basically enough noodles for dinner and a few more for me to take as lunch. My wife will cook the other half of the noodles later. |
Posted By: Boilermaker
Date Posted: 09 January 2011 at 17:00
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Hey, we do have the same stove! Seriously, this dish looks seriously good! Well done. |
Posted By: Guests
Date Posted: 09 January 2011 at 18:09
Excellent post, DL and thank you for sharing your wonderful memories with us. That dish looks delicious and certainly the kind of meal we like to feature and maintain interest in here at the FOTW forum. 
I love butter beans completely and this dish sure showcases them. One question out of curiosity...is this dish also sometimes made with navy beans, or are butter beans the tradition? ------------- |
Posted By: dla69
Date Posted: 09 January 2011 at 18:18
Thanks for the kind words. You could certainly do navy beans. As I said, the beans are optional and growing up my family didn't use them; however, my wife's family did. From what I understand, they always used butter beans. |
Rivet wrote:Posted By: Guests
Date Posted: 09 January 2011 at 18:36
Okay, just wondering. My ex-wife and her family were from old time, long Pennsylvania people and it seemed that any dish calling for beans meant small white navy beans which she always cooked (when the recipe called for) when we were married. Just curious, and I think that your recipe - using butter beans- is awesome. I'll eat those babies striaght out of a can with some tabasco sauce! ------------- |
Posted By: Hoser
Date Posted: 10 January 2011 at 03:17
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Outstanding comfort food Dave! I'm sure that smells terrific simmering away throughout the day. Great first post ...looking forward to seeing more  ------------- Go ahead...play with your food! |
Posted By: dla69
Date Posted: 14 January 2011 at 07:46
| Last night, I fried some the leftovers. It got a beautiful crust on it. It kind of reminds me of a ham hash. |
Posted By: TasunkaWitko
Date Posted: 14 January 2011 at 08:48
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sounds like another good reason to give this a go! we've got a payday coming up, so i will see if i can put this together. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: TasunkaWitko
Date Posted: 20 January 2011 at 09:27
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ok - i'll be taking a chicken out of the freezer tonight to give this a go on saturday or sunday ~ wish me luck! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: dla69
Date Posted: 20 January 2011 at 17:00
| I'm hoping that you and your family enjoy it as much as we do. |
Posted By: TasunkaWitko
Date Posted: 23 January 2011 at 18:17
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made the chicken version today and my research turned up one significant and surprising difference from the ham version. http://foodsoftheworld.activeboards.net/pennsylvania-dutch-chicken-potpie_topic1102_page1.html - click here to see what it was all about! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: rebeltruce
Date Posted: 18 November 2012 at 08:20
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Just happened across this thread while looking for various recipes for Pot Pie, PA Pot Pie that is....my Nan was 1/4 PA Dutch, and made this dish once a week. Her dough recipe was a bit different, but the dish is essentially the same. She always added a good handful of fresh parsley when everything was cooked and ready to serve.
Vinegar is a must! Also a bowl of what she called Creamy Lettuce....
Her specialty was Beef Pot Pie, but Ham and Bean Pot Pie was always made after Easter dinner...left over ham works great.
Saw this thread and had to join the Forum, I look forward to checking things out!
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Posted By: Feather
Date Posted: 18 November 2012 at 09:46
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Rebel--what is 'creamy lettuce'?
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Posted By: rebeltruce
Date Posted: 18 November 2012 at 14:19
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Feather, It's a very simple salad....
The dressing is made with Mayo, a little Sour Cream, Cider Vinegar, Sugar, Milk or Half and Half (or evaporated) S&P to taste.
I wish I could give the exact measurements...maybe 1/4-1/2 cup Mayo, 1T Sour Cream 1/4 cup Vinegar, Sugar till it's as sweet as you want it. Milk just to thin it out, maybe a tablespoon.......
Whisk it all together, should be on the thick side...sweet and sour to your taste...I always add a couple of drops of hot sauce.....
You really make the dressing according to how many folks are eating...LOL....
Then add chopped Iceberg lettuce, some sliced green onion, I sometimes add sliced English Cukes that I've quartered, and slice into 1/4 inch slices. Very good made with just cukes... Serve it very cold.....
Creamy lettuce is excellent mixed in with the Pot Pie on the plate, whichever variation you make!
Kinda like Potato Salad in Gumbo!
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Posted By: rebeltruce
Date Posted: 18 November 2012 at 14:21
| dla69 is right on the money when it comes to frying up the leftovers..........fry till nice and crispy and smother the whole plate it Creamy Lettuce...... |
Posted By: Melissa Mead
Date Posted: 18 November 2012 at 14:23
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Creamy Lettuce sounds sort of like cole slaw, only with lettuce instead of cabbage.
------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: rebeltruce
Date Posted: 18 November 2012 at 14:49
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Melissa, very close!
I sometimes use the same dressing for slaw, with a little more mayo.....and a bit of Dijon, and prepared Horseradish....
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Posted By: Hoser
Date Posted: 19 November 2012 at 02:40
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That creamy lettuce is a new one on me....but sounds like it's right up my alley. ------------- Go ahead...play with your food! |
Posted By: Feather
Date Posted: 19 November 2012 at 09:58
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Thank you Rebel for the creamy lettuce recipe. I'm going to make some today. I still have a few quarts of lettuce greens from our little garden and we want to try something different. Thank you for answering...... ~Feather ------------- |
Posted By: TasunkaWitko
Date Posted: 19 November 2012 at 10:08
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Hi, Rebel, and welcome to the FotW forums! We're glad that we could share a little with you, and also that you've shared your creamy lettuce with us - thanks!
Please look around and make youself at home - any questions, just ask -
Ron
------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: sheilardnpdx
Date Posted: 25 November 2012 at 20:28
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Thank you so very much for this recipe! My grandmother used to make this dish when I was growing up and it was my absolute favorite (only difference is she used navy or great northern beans). I remember asking her to give me the recipe on numerous occasions, but she said it was "a little of this, and a little of that" and she had never written it down; it was a dish her grandmother used to make for her when my grandmother was growing up. She passed away in 1994 and I'd all but given up trying to recreate it until I just came across your post. It all makes perfect sense to me now; my grandmother's maternal side came to Pennsylvania from Germany sometime in the late 1700's, then later migrated to Ohio and Kentucky from what I've researched thus far. All this time I thought the recipe was possibly from the Depression era, but seems it's much older than that! Thanks so much!!!! |
Posted By: TasunkaWitko
Date Posted: 26 November 2012 at 09:17
Hello, Sheila, and welcome to the FotW forum! We're sure glad to see you here, and we are pleased that you were able to re-connect with a bit of your family's past - that's exactly what this forum is all about! 
We hope that you decide to stick around here, and are eager to share with you. If there's anything else that you'd like to find, go ahead and start a new post asking about it ~ we've got a pretty good crew here and chances are that someone here can get the answer for you.
Please also feel free to drop into our new members' lounge, look around, get comfortable and introduce yourself ~ any questions, just ask!
Ron ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |