Pot pies are baked meat pies that incorporate a pastry top and fillings usually consisting of meats and vegetables. However, this Pennsylvania Dutch ham pot pie recipe is different. Most people actually consider this as soup that has pie dough in it.
Put ham bone in large Dutch Oven pot and fill 3/4 full with water. Bring to a boil, uncovered, cook for 2 1/2 hours, turning bone and pulling off meat as it softens at least every half hour. After 2 1/2 hours, remove bone, finish cutting off meat and discard any skin or fat in the pot. Add approximately 2 cups water to broth.
This Pennsylvania Dutch recipe is not a pie in the traditional sense, but rather a thick soup. The appearance is creamy and when ladled into deep bowls. It's a soul-warming comfort food for a cold winter night.
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.