Ham potpie is a PA Dutch classic that comes in extra-handy around the holidays when you might find yourself with an abundance of leftover ham. Much like PA Dutch chicken potpie, this dish isn’t baked with a crust — though its name implies otherwise — and instead, it uses slippery noodles.
We’ll admit it: Traditional ham potpie isn’t the most nutritious dish out there, and it isn’t going to win any beauty contests, either. That’s why we’ve given it a bit of a modern reinterpretation into a soup, packed with veggies and tender homemade ribbon noodles. Try it on a cold night and let us know what you think!
Ham Potpie Soup with Ribbon Noodles
|Prep Time||Cook Time||Total Time|
|10 min||35 min||45 min|
Prepare the dough for the dumplings after you’ve completed the first two steps of the potpie recipe (see below).
- 3 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg
- 1 cup reduced-fat milk
- In a medium bowl, combine flour and salt. Add egg and milk and stir until combined and no dry flour remains. Turn out on lightly floured work surface and knead until dough comes together. Roll out to 1/8” thickness and cut noodles approximately 1/4” wide and 3” long.
- 4 tablespoons butter
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 3 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons fresh thyme, minced
- 1/4 cup all-purpose flour
- 8 cups low-sodium chicken broth
- 2 cups reduced-fat milk
- 2 cups cooked ham, cut into 1/2” cubes
- 1 cup fresh or frozen corn kernels
- 1 cup fresh or frozen green beans, finely chopped
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Melt butter in a large, heavy pot over medium heat. Add onion, celery and carrots, and cook until onion is translucent and vegetables soften, about 5 minutes.
- Add in garlic, bay leaves, and thyme. Sprinkle flour over vegetables, and stir until all are coated. Stir in chicken broth and milk. Bring to a soft boil.
- Meanwhile, prepare dough for dumpling noodles.
- Stir dumpling noodles into soup and bring to simmer. Reduce heat to low and simmer for 20 minutes.
- Stir in ham, corn, and green beans. Season with salt and pepper, to taste. Simmer for an additional 10 minutes.
- Remove bay leaves. Ladle soup into bowls and top with fresh parsley. Serve.
- Photo and recipe: Dish Works