So glad you are on showing people how we eat good I’m from south central Pennsylvania Dutch cooking my husband heritage is Amish mine is Mennonite we make Ham bean pot pie do you put rivels in your bean soup love to watch you have been watching you for awhile Keep up the great Pennsylvania Dutch recipe I am 71 years young and you warm my heart watching you making all the recipes I use to make you bring back a lot of memories for me God bless you and your family keep the videos coming
Helga, you are doing such a terrific job of preserving and archiving one often overlooked type of American cuisine. Thank you for sharing your recipes and the local culture with the rest of us.
Just came across your recipe, I hadn't made it for a while my daughter is making it today and she's following an unknown recipe 🤔, and I just wanted to let you know folks on the other side of PA, are Pennsylvania Dutch too 😉, and we know all about shoo fly pie, which is delicious too, and I like apple butter on my cottage cheese sometimes too. You know when it's Pennsylvania Dutch it's going to be delicious.
Always wondered where Grandma got her popeye from, not many outside our family ever heard of it. We live in Northwest Ohio, but Grandma’s family is of German origin, came through PA. She made hers with just lard/crisco, flour, water, salt and added to soup beans, usually Great White Northern. Made some yesterday with butter and baking soda. Yummy either way.
I live in central PA between Harrisburg and state college. It's about 45 minutes and either direction to go to one or the other. I grew up with Pennsylvania Dutch cooking but I hadn't made my own pot pie noodles How many years Goodnight after watching your video. They turned out really well, thank you!
When she said "clam pot pie"....I nearly passed out from the sheer thought of how good that must be! Thanks for the recipe, I'll be trying this soon. ❤️👍
My wife is from PA, last night she mentioned she wanted "Slippery Ham Pot Pie." I'm a great cook and can cook anything, so tonight when she arrives home from work this will be waiting for her. Thank you so much for the video!!
My family is all from Central PA, and we've lost a few the last several years. My sect of the family is from MI with my dad being the only sibling born here the rest are from PA. I grew up on this from my Grams and I'm so glad I can recreate this for my family! Kudos to these PA Dutch recipes!
Several years ago, I mentioned to my best friend that he and his wife should come over and have/help make pot pie. He thought, of course, that I meant Swanson’s style. Uh, no! Tried to explain, to guffaws and confusion. A few hours later and many happy times, they were hooked! This is the first time EVER that I’ve seen the real stuff! Thanks so much! I already know how, it watching you is so cathartic that I watch anyway!
This was a weekly meal for me growing up, half the time Ham Pot Pie, the other half Beef Pot Pie. With the beef we added a little bit of Apple Cider Vinegar at the table. Always had butter bread with King Syrup! My Nan made the best, but her Sister, my Aunt Mamie was a very close second....lol Nan's recipe for the noodles was 1 C Bisquick, 2 C AP FLOUR, 1/4 t SALT, two eggs cracked into a two cup measuring cup and topped of with enough milk to make a cup.
Love pot pie. I made it when I worked in the school cafeteria and started with 10 pounds of flour for my "patches". Students really liked it. Now I just make it at home, right in the middle of PA. Thank you for sharing.
Finally! Correct pot-pie!Have you ever heard of or tried tomato pot-pie? My mom always made it. My grandmother used to make it during the depression for meatless days. You use a 28 ounce can of crushed tomatoes. Add a 28 ounce can of water to that. Dice a medium to large onion, cook in tomato broth. Add chopped fresh parsley, NOT dried. Add your dough and cook until tender, salt and pepper to taste. Add 1 whole stick of butter, let melt off heat. Serve good and hot. Now, my brother and I use chicken broth and add the chicken to it, for added flavor. My family likes when I make homemade chicken noodle soup and add a quart of home canned tomato sauce, then a stick of butter. It's wonderful! Thanks for sharing! Take care and God bless! Hugggggs!
It’s been at least 25 years since I’ve had pot pie. Lol. I’m so excited. Live in UK now. Making it for tea (supper) tonight. None of my family or friends here have heard of it. Can’t wait for them to try it. Yummers!
I imagine they enjoyed it! It's truly a gift to be able to share local recipes from where you were born to people half a world away. My mother is from a town in South Arkansas with a rare Italian American population in the area. These are people who had to make classic Italian recipes even though no grocery stores near our area sold the ingredients needed. And through sheer innovation somehow they created their own takes on classic Italian cuisine that you'll find nowhere else.
@@PennsylvaniacookingBlogspot Hello Helga, Yup, I'm local or Loco lol. I think this ISN'T the first time that you and I have had this same conversation? I believe I recall you saying something about your husband agreeing last time? Thank you regardless. and please don't stop posting these videos/recipes. Yesterday I got so nostalgic for my childhood foods after watching this, that I made a Quadruple batch of pot pie noodles and made Chicken Pot Pie with some and froze the rest. Needless to say I'm a "GOOD food" freak. Used to be a chef and I taught culinary arts in a Vocational High school. Keep up the videos. I'm a subscriber. God bless: Dave
Yes, we have before, I remembered seeing you, LOL. Thanks so much for the kind words, it means a lot coming from someone of your background, since I'm just a home cook. The older generation will be gone soon and so will the recipes if we don't record them. And they are so much a part of our regional culture here that I grew up with and love. I love many cuisines, but I love home best, LOL. The food fusion here is off the charts good with our local proteins and fresh produce sourced. I would have loved to do a farm to table B&B in another life. I could control the covers and schedule on my time line, lol.
My dad was so happy when my mom made pot pie, he never got it right he said it was pup pie. It was our favorite super. We had all kinds. I even made bear pot pie. We love it, but we pour vinegar over it, and we always have cucumber and onions on the side. It's the Best PA meal ever.
My father is from Cresson, PA and we would also call it ham popeye! Maybe I just misunderstood popeye for pot pie, but by either name it is still GOOD eats!!
We call it popeye also! Live in Northwest Ohio, but Grandma’s family were German immigrants to PA, then came north from the Ohio Valley. We put popeye in soup beans with a ham hock. Grandma raised 14 kids on it.
My grandmother made it all of the time. My favorite comfort food in the whole world. She was from Hazelton, PA area. A little different than yours. Lol...yep different families do the noodle differently. We do thicker noodles like you but about half the size of yours. We use different ham an no veggies but little squares of potatoes. Darn delicious.
I'm close to Hazleton. One of my favorite bake and pizza places is there, Senapes. I pretty much make ti the way Mike prefers, LOL. We love the big doughy patches!
I like to make smoked sausage pot pie. My secret is cooking off the onions, carrots and celery with the meat of choice. After the cooked meat is taken out of the stack pot, I leave the cooked vegetables in the pot and use a hand-held emulsifier and blend the vegetables until they are completely broken down into the broth. Makes a great stock for pot pie.
Fun watching this. From central PA, I have introduced PA Pot Pie to friends in New England with great success. I have made, chicken, turkey, ham, sausage and even one time lamb pot pie.
Wow! I think your great. Cooking like this is a list art. The new generation most of them can't boil water. Those ham hocks are gorgeous. Can't get them as good where I live.
Wow, thank you! Yes, i am so fortunate to live by some great butcher shops! We had out own that we raised on the farm, but I know it's hard to get good quality meat in many places.
Love your channel.... You make a lot of recipes I enjoy so much. I live in Lebanon county now and you're helping me make popular foods here. Thank you so much!!
Looks fantastic and we do something very similar but cut the dough into 1 inch wide slices about 4 inches long and for me that's the best part. Cold winters day you cant beat a meal like that.
I loved living in PA, but never had ham pot pie. I call my chicken pot pie chicken and dumplings, but it's the same as chicken pot pie, PA style. I am going to make this! Love the way you show how to cook it!
Yes, the whole dumpling debate, lol! Pasta to us here are not dumplings. Our dumplings are big balls of fluffy biscuity goodness, lol, and the pot pies in the store are meat pies here. Different regions have their own ways! Thanks very much!
@@PennsylvaniacookingBlogspot I made this exactly according to your recipe today! My husband LOVED it!!! This is awesome! And I may try the clam version! Thank you!!!
I was watching how you made your noodles my sons in law both make it, one of who is a chef, and my other one loves to cook too, but his late brother, would make his noodles using the broth from the ham instead of water and,🤯 tell you what try it will be a smile on your face and your belly too.
Thanks so much for the recipes Helga! I love this one, especially the dough patches, tastes like home! I’ve been searching for all the wonderful recipes I grew up eating, and yours are top notch! So glad you are generous enough to pass them on. Great videos, love your tips and taste tests, they always make me hungry.
You are so welcome! I wanted to preserve them basically, in a video cookbook format. That's how this channel got born and it was more for family but grew from that. I'm so glad others are finding what they want! Thank you!
Lovely video, thanks so much for sharing your recipes! 1. I never thougt of making stock from ham hocks. In our culture we use ham hocks to flavor food like beans and greens (collards, mustards, kale, etc.) The ham hocks make what we call "pot liquor", which we sop up with corn bread. We take the meat off and put it in back in the pot, too. Never thought of using it as a soup base! 2. That dough you made is what old school aunties and grannies use for chicken and dumplings! This ham version looks so yummy!
Makes a great soup base! As for dumplings, that's a totally different thing up here because they are large fluffy balls of goodness while pot pie dough is a pasta dough. Every region has something different! And I'm guessing you're southern. So much too is what folks had available and made do with! But it all goes the same place, in our tummy!
My Grandmother from Clearfield county used the Crisco pie dough recipe for her noodles.....very good !!! My other grandmother (Blair county) made hers like you do, also very good !!! Im reedy for some pot pie but we have been eating cabbage soup since the garden is full of them......Thanks for the video.
Sounds like your grandmothers were great cooks! I love cabbage season! Pigeons (cabbage rolls), sauerkraut making, scalloped cabbage, coleslaw, pickled pepper cabbage, haluski (cabbage and noodles), cabbage steaks,......tons of great ways to eat cabbage!
@@PennsylvaniacookingBlogspot Ya, were gonna try your scalloped cabbage on sunday. We need to find more ways to use it. I grow two batches every year and already made kraut. Have you ever made dumplings in your sauerkraut? Once you have it that's the only way youll want it.
I have lots of recipes for cabbage. And of course, I have made dumpling with kraut, that's how I make my pork and sauerkraut! It's the best! And real dumplings, not noodles, lol!
You can use leftover ham from a big ham dinner If you find yourself in Everett Pa on Tuesday you can walk in to Marteens on main street and have Ham Pot pie
I used to drive my grandma Hulda crazy because she would ask what I wanted to and I always said pot pie. We always use some of the broth to mix the dough. We make some thin and some thick. We like creamed lettuce with it. Sometimes a little vinegar splashed on it. Looks Great. Take care.
Sounds good! We make creamed lettuce too, just had it for Christmas dinner. We normally eat our home canned red beets with it and butter bread! Thanks for watching!
This recipe is so easy to tinker with and make to taste. I have had many versions with my family being in and around central Pa. They are all a little different but that makes it fun! I like my noodles a little more chewy. I can just knead the dough longer for that?
Starting to make my ham pot pie that my granddaughter requested. She lives in Florida and does not get it to often. My ham is cooked and have my broth done and made and froze my noodles for our Sunday meal. First time to make and freeze noodles ahead of time, so have my fingers crossed it works. Used 9 cups of flour and bacon fat, salt and water for noodles. Feeding an army so made plenty. Never used eggs in my noodles so it is something I my try next time.
Hello! Great to see a local person! Yes, you can freeze it, we often do. We vacuum seal it into meal size portions. We like to visit Penns's Tavern and our friends down there!
Hi Helga, getting ready to make these now. Our family calls them potatoes and dumplings. I have traced our ancestry back to the PA dutch so not sure when/where the name change came in. I find this kind of stuff fascinating. I've only made this one other time and I used some of the ham broth in the dumplings, I believe that is what my grandma's recipe called for and we don't use egg. But, I might try it this time. Oh one last note my grandmother would sometimes put in sauerkraut which I absolutely hated, haha, guess that is the German part of us.
You'll have to let me know how it turns out! I know some folks in the more southern part of the state use the dumplings reference. All of this is so regional! The kraut idea sounds delicious, we make our pigeons (stuffed Cabbage) that way sometimes. Using the broth is also common. Since I put the pot pie and simmer in the stock, I think it gets good flavor that way. Thanks for watching!
Ok I just had a taste, now not saying I did mine correctly but the ones with the egg were a bit drier, more done in the middle, mine without the egg is more doughy, gummy in taste. I wound up having to make a second batch of dumplings because it seemed like they melted away. Happy New Year.
You need the eggs as the binder so they stay together cooking, or, at least that was what I was taught. It is a process, and sometimes it even differs in what kind of flour you use. And, practice makes perfect! I didn't get these right til about the third or fourth batches years ago.
I don't remember my Mom ever putting eggs into her noodles either, Lisa, but I am guessing that adding eggs would change the texture a lot. As Helga says, there are a lot of variations throughout the state. Mom came from a little town not too far from Altoona named Duncansville that was a lot like this recipe otherwise.
It's really great cold weather food! And glad I can show some stuff others haven't seen. When Mike suggested me doing a channel, I looked for other channels doing this. I found none, and just a few vids on some of the dishes, and most weren't too good. That helped me decide to do them because it wouldn't just be another 1 of thousands cooking channel, it would have something different to offer.
I've never seen ham hocks like those shown in this video, but this is a lot like my Mom's other than the ham hocks and the egg in the dough. I'll bet this is just wonderful!
I get those hocks right from the butcher. So good! Eeveryone makes it their own way, but out family finds the dough more tender with the egg. It's a favorite! Thanks for watching!
Helga, love your channel! I made this recipe for a church soup sale, and boy, was it ever a hit! I'm getting hounded with requests now to make this recipe again. Someone handed me 25 1-quart containers to fill, so my question is: do you cater?
I’m preparing to make this for the first time. My Dad has been asking about it for the past few years and I’m finally going to try to recreate it. My Mom was a master of ham pot pie, chicken too. Alas, my Mom is not longer with us and I don’t have her recipe. I really like your recipe and I particularly like its austerity-it’s how I think my Mom made it. I have some questions. 1) How long do you cook the ham for the stock? 2) About how long do you simmer the pot pie noodles? Thanks for any guidance you can offer. Happy cooking!
I'm so sorry for the loss of your mom! I do the ham stock low and slow and you want it to where the meat just falls off the bone. If you want to save some work and have good developed flavor, do it in a crock pot overnight on low. Check how salty the hocks are, you may only need one. I have good meaty ones here at Masser's. The noodles take roughly 20 min to half hr, i bring to a boil and then back off to a simmer/boil. I hope this helps, let me know if you need anything else. it's hard because some of this is just a smell/see/feel deal which is hard to show when doing things like this. But after you make it this first time, you'll figure some stuff out.
Thanks very much for the additional guidance. The details really help. I realize that everyone does it a little differently, but the personal details offer a great jump-off point. Thanks again and happy cooking!
Now out on Oʻahu I can't get pot pie locally, so I am going to try making my own ... with duck! (pre-roasted Chinese duck from a great local dim sum shop; I made a great soup after Christmas from duck leftovers & thought "this should be pot pie")
I love meat pie as well and will do one of those next week. Still way better than store bought Swanson pies! And yes, very different than what everywhere else calls pot pie.
Yes, when someone says we’re having pot pie and it turns out to be a meat pie, the bursting of my pretty red balloon is the “pop” heard around the world ☹️
My family always called it pot pie UNTIL we moved to MD. Then it became known as slippery pot pie. Similar with shoo fly pie. We just allways called it shoo fly pie, but in MD you have to distinguish between wet bottom or not.
Lol, I did. This shows how to make the beets. ua-cam.com/video/OECh3Yhn9lI/v-deo.html and this shows how to make the eggs! ua-cam.com/video/PebYSl4VrJE/v-deo.html. Recipes are in the description below the vids. Hope this helps!
Nope, she was right! And when you think about it, makes sense, as pot pie is dough made in the pot, LOL. PA Dutch country, it's a huge difference! LOL!
@@PennsylvaniacookingBlogspot Thank you ! We are planning to make these at the East Coast Nation al Dutch Oven Gathering on September 8th 2022 at Codorus State Park. Join us if you can, All are welcome!
Many of these are Depression Era recipes and people used what they had. My family was fortunate, we had chickens for eggs. The eggs and baking soda make it a nicer dough and gives it a bit of bite or depth. Every family has their own recipe, and this is just our's made for decades this way. I don't turn away any pot pie! LOL!
I'm sure it varied for many folks due to what was affordable and available. We raised our own pork and I still have friends that do, so lard is free or cheap for me. Crisco costs more, lol. But my mother always loved using butter flavored crisco and I do occasionally depending on what I am making.
So glad you are on showing people how we eat good I’m from south central Pennsylvania Dutch cooking my husband heritage is Amish mine is Mennonite we make Ham bean pot pie do you put rivels in your bean soup love to watch you have been watching you for awhile Keep up the great Pennsylvania Dutch recipe I am 71 years young and you warm my heart watching you making all the recipes I use to make you bring back a lot of memories for me God bless you and your family keep the videos coming
It's so nice to hear from you! I do sometimes use rivels! I actually like rivels in my corn soup!
I’m from PA and chicken pot pie made by my Gram was always my birthday dinner! Gonna use leftover ham from Christmas and make this tonight
That's perfect!
Helga, you are doing such a terrific job of preserving and archiving one often overlooked type of American cuisine. Thank you for sharing your recipes and the local culture with the rest of us.
Thank you so much! I feel it is special and hope I can help it live on for future generations!
Just came across your recipe, I hadn't made it for a while my daughter is making it today and she's following an unknown recipe 🤔, and I just wanted to let you know folks on the other side of PA, are Pennsylvania Dutch too 😉, and we know all about shoo fly pie, which is delicious too, and I like apple butter on my cottage cheese sometimes too. You know when it's Pennsylvania Dutch it's going to be delicious.
Always wondered where Grandma got her popeye from, not many outside our family ever heard of it. We live in Northwest Ohio, but Grandma’s family is of German origin, came through PA. She made hers with just lard/crisco, flour, water, salt and added to soup beans, usually Great White Northern. Made some yesterday with butter and baking soda. Yummy either way.
I meant to say baking powder! and a ham hock too. Anyway, enjoyed your video 😊
LOL, yes, it's very PA Dutch/German! And it is POT PIE, because it's dough in a pot! Whatever you choose to call it, it's a wonderful dish!
I live in central PA between Harrisburg and state college. It's about 45 minutes and either direction to go to one or the other. I grew up with Pennsylvania Dutch cooking but I hadn't made my own pot pie noodles How many years Goodnight after watching your video. They turned out really well, thank you!
haha, keyboard gremlin? "but I hadn't made my own pot pie noodles for many years until after watching your video..."
I'm so glad they turned out and you liked them! Thank you!
When she said "clam pot pie"....I nearly passed out from the sheer thought of how good that must be! Thanks for the recipe, I'll be trying this soon. ❤️👍
Oh yeah, it's pretty wonderful!
My wife is from PA, last night she mentioned she wanted "Slippery Ham Pot Pie."
I'm a great cook and can cook anything, so tonight when she arrives home from work this will be waiting for her.
Thank you so much for the video!!
That is awesome! Hope she likes it, each family has their own twist but this is our favorite!
Best husband ever ❤️
Did she like it?
My family is all from Central PA, and we've lost a few the last several years. My sect of the family is from MI with my dad being the only sibling born here the rest are from PA. I grew up on this from my Grams and I'm so glad I can recreate this for my family! Kudos to these PA Dutch recipes!
Thank you and I hope you enjoy them!
Several years ago, I mentioned to my best friend that he and his wife should come over and have/help make pot pie. He thought, of course, that I meant Swanson’s style. Uh, no! Tried to explain, to guffaws and confusion. A few hours later and many happy times, they were hooked! This is the first time EVER that I’ve seen the real stuff! Thanks so much! I already know how, it watching you is so cathartic that I watch anyway!
I'm so glad they got to know the right way, LOL! You would not believe how many households have fought over this...LOL!
Love this recipe. I didn't have the better than bouillon ham base but I had goya ham Flavored concentrate and it really turned out great.
Sounds great!
This was a weekly meal for me growing up, half the time Ham Pot Pie, the other half Beef Pot Pie. With the beef we added a little bit of Apple Cider Vinegar at the table.
Always had butter bread with King Syrup! My Nan made the best, but her Sister, my Aunt Mamie was a very close second....lol Nan's recipe for the noodles was 1 C Bisquick, 2 C AP FLOUR, 1/4 t SALT, two eggs cracked into a two cup measuring cup and topped of with enough milk to make a cup.
Mike like it either vinegar, too! It's fun to learn how each family did things!
Love pot pie. I made it when I worked in the school cafeteria and started with 10 pounds of flour for my "patches". Students really liked it. Now I just make it at home, right in the middle of PA. Thank you for sharing.
Ha, that's an industrial batch for sure! Betcha it went quick! Are you out towards Centre Hall or State College way?
Finally! Correct pot-pie!Have you ever heard of or tried tomato pot-pie? My mom always made it. My grandmother used to make it during the depression for meatless days. You use a 28 ounce can of crushed tomatoes. Add a 28 ounce can of water to that. Dice a medium to large onion, cook in tomato broth. Add chopped fresh parsley, NOT dried. Add your dough and cook until tender, salt and pepper to taste. Add 1 whole stick of butter, let melt off heat. Serve good and hot. Now, my brother and I use chicken broth and add the chicken to it, for added flavor. My family likes when I make homemade chicken noodle soup and add a quart of home canned tomato sauce, then a stick of butter. It's wonderful!
Thanks for sharing! Take care and God bless! Hugggggs!
Thanks so much! I had not heard if tomato pot pie nor had my other half's family, but we both agree we need to try it! Thanks for sharing!
Helga's Pennsylvania Cooking & Homestead you're more than welcome! Please let me know when you try it and if you like it. It's our favorite!
It’s been at least 25 years since I’ve had pot pie. Lol. I’m so excited. Live in UK now. Making it for tea (supper) tonight. None of my family or friends here have heard of it. Can’t wait for them to try it. Yummers!
I hope it's like what you had before and you like it! Families make it differently but this is the way we like our's!
I imagine they enjoyed it! It's truly a gift to be able to share local recipes from where you were born to people half a world away. My mother is from a town in South Arkansas with a rare Italian American population in the area. These are people who had to make classic Italian recipes even though no grocery stores near our area sold the ingredients needed. And through sheer innovation somehow they created their own takes on classic Italian cuisine that you'll find nowhere else.
THANK GOD.... FINALLY someone gets it!! Thank you!!!!! Berwick boy.
God bless:
Dave
LOL, aahhh, there's been many a fight in the area about proper pot pie, but yes, I get it! LOL! Nice to see someone local! Thanks for stopping by!
@@PennsylvaniacookingBlogspot Hello Helga, Yup, I'm local or Loco lol. I think this ISN'T the first time that you and I have had this same conversation? I believe I recall you saying something about your husband agreeing last time? Thank you regardless. and please don't stop posting these videos/recipes. Yesterday I got so nostalgic for my childhood foods after watching this, that I made a Quadruple batch of pot pie noodles and made Chicken Pot Pie with some and froze the rest. Needless to say I'm a "GOOD food" freak. Used to be a chef and I taught culinary arts in a Vocational High school. Keep up the videos. I'm a subscriber.
God bless:
Dave
Yes, we have before, I remembered seeing you, LOL. Thanks so much for the kind words, it means a lot coming from someone of your background, since I'm just a home cook. The older generation will be gone soon and so will the recipes if we don't record them. And they are so much a part of our regional culture here that I grew up with and love. I love many cuisines, but I love home best, LOL. The food fusion here is off the charts good with our local proteins and fresh produce sourced. I would have loved to do a farm to table B&B in another life. I could control the covers and schedule on my time line, lol.
My dad was so happy when my mom made pot pie, he never got it right he said it was pup pie. It was our favorite super. We had all kinds. I even made bear pot pie. We love it, but we pour vinegar over it, and we always have cucumber and onions on the side. It's the Best PA meal ever.
@@deebeaver5431 We always serve it with our pickled red beets!
Love ham pot pie! We called it "ham popeye" when we were little.
LOL, that's too cute! Thank you!
My father is from Cresson, PA and we would also call it ham popeye! Maybe I just misunderstood popeye for pot pie, but by either name it is still GOOD eats!!
We call it popeye also! Live in Northwest Ohio, but Grandma’s family were German immigrants to PA, then came north from the Ohio Valley. We put popeye in soup beans with a ham hock. Grandma raised 14 kids on it.
My grandmother made it all of the time. My favorite comfort food in the whole world. She was from Hazelton, PA area. A little different than yours. Lol...yep different families do the noodle differently. We do thicker noodles like you but about half the size of yours. We use different ham an no veggies but little squares of potatoes. Darn delicious.
I'm close to Hazleton. One of my favorite bake and pizza places is there, Senapes. I pretty much make ti the way Mike prefers, LOL. We love the big doughy patches!
I keep coming back to this video. It is perfectly done! I smoked a beef roast and will try this recipe with it! Thank you for the video
Thank you so much! I was taught by the best! Our mommas!
Like 👍 310, merecido parabéns pelo trabalho maravilhoso 🙏👏
Thank you
I like to make smoked sausage pot pie. My secret is cooking off the onions, carrots and celery with the meat of choice. After the cooked meat is taken out of the stack pot, I leave the cooked vegetables in the pot and use a hand-held emulsifier and blend the vegetables until they are completely broken down into the broth. Makes a great stock for pot pie.
Sounds great! I may try that! Thank you!
Fun watching this. From central PA, I have introduced PA Pot Pie to friends in New England with great success. I have made, chicken, turkey, ham, sausage and even one time lamb pot pie.
That's fabulous! Yes, so many ways to make it! I used to do squirrel as well! Thank you!
Wow! I think your great. Cooking like this is a list art. The new generation most of them can't boil water. Those ham hocks are gorgeous. Can't get them as good where I live.
Wow, thank you! Yes, i am so fortunate to live by some great butcher shops! We had out own that we raised on the farm, but I know it's hard to get good quality meat in many places.
Love your channel....
You make a lot of recipes I enjoy so much. I live in Lebanon county now and you're helping me make popular foods here. Thank you so much!!
Thanks so much! it's one of the reasons I decided to do this channel was to keep our food culture going!
Looks fantastic and we do something very similar but cut the dough into 1 inch wide slices about 4 inches long and for me that's the best part. Cold winters day you cant beat a meal like that.
That sounds yummy, love pasta and noodles of any kind. Yup, great winter food!
I loved living in PA, but never had ham pot pie. I call my chicken pot pie chicken and dumplings, but it's the same as chicken pot pie, PA style. I am going to make this! Love the way you show how to cook it!
Yes, the whole dumpling debate, lol! Pasta to us here are not dumplings. Our dumplings are big balls of fluffy biscuity goodness, lol, and the pot pies in the store are meat pies here. Different regions have their own ways! Thanks very much!
@@PennsylvaniacookingBlogspot I made this exactly according to your recipe today! My husband LOVED it!!! This is awesome! And I may try the clam version! Thank you!!!
The clam version sounds awesome, too! Now I'm going to have to make some, LOL!
I was watching how you made your noodles my sons in law both make it, one of who is a chef, and my other one loves to cook too, but his late brother, would make his noodles using the broth from the ham instead of water and,🤯 tell you what try it will be a smile on your face and your belly too.
This was a weekly meal for me growing up. Ham or Beef Pot Pie.
We make ham or chicken pot pie quite a bit, it was a staple at Mike's mom's too!
Thanks so much for the recipes Helga! I love this one, especially the dough patches, tastes like home! I’ve been searching for all the wonderful recipes I grew up eating, and yours are top notch! So glad you are generous enough to pass them on. Great videos, love your tips and taste tests, they always make me hungry.
You are so welcome! I wanted to preserve them basically, in a video cookbook format. That's how this channel got born and it was more for family but grew from that. I'm so glad others are finding what they want! Thank you!
EXACTLY how I make mine. Just found you today! Central PA girl myself, Huntingdon PA. Look forward to more of your shows.
Awesome, local peep! Thank you!
So good! My favorite meal ever is pot pie with wilted dandelion salad!
Ha, we eat our's with cold pickled red beets! But that's yummy, too!
I also fell over when you mentioned dandelion salad that's so good haven't made it for a while.
I'm thinking my last meal wish would be anything you cook.
LOL, well, I'd try to make it extra special!
Lovely video, thanks so much for sharing your recipes!
1. I never thougt of making stock from ham hocks. In our culture we use ham hocks to flavor food like beans and greens (collards, mustards, kale, etc.) The ham hocks make what we call "pot liquor", which we sop up with corn bread. We take the meat off and put it in back in the pot, too. Never thought of using it as a soup base!
2. That dough you made is what old school aunties and grannies use for chicken and dumplings! This ham version looks so yummy!
Makes a great soup base! As for dumplings, that's a totally different thing up here because they are large fluffy balls of goodness while pot pie dough is a pasta dough. Every region has something different! And I'm guessing you're southern. So much too is what folks had available and made do with! But it all goes the same place, in our tummy!
My Grandmother from Clearfield county used the Crisco pie dough recipe for her noodles.....very good !!! My other grandmother (Blair county) made hers like you do, also very good !!! Im reedy for some pot pie but we have been eating cabbage soup since the garden is full of them......Thanks for the video.
Sounds like your grandmothers were great cooks! I love cabbage season! Pigeons (cabbage rolls), sauerkraut making, scalloped cabbage, coleslaw, pickled pepper cabbage, haluski (cabbage and noodles), cabbage steaks,......tons of great ways to eat cabbage!
@@PennsylvaniacookingBlogspot Ya, were gonna try your scalloped cabbage on sunday. We need to find more ways to use it. I grow two batches every year and already made kraut. Have you ever made dumplings in your sauerkraut? Once you have it that's the only way youll want it.
I have lots of recipes for cabbage. And of course, I have made dumpling with kraut, that's how I make my pork and sauerkraut! It's the best! And real dumplings, not noodles, lol!
You can use leftover ham from a big ham dinner If you find yourself in Everett Pa on Tuesday you can walk in to Marteens on main street and have Ham Pot pie
We do that if we make big hams but that's only a couple times of year. Thank you!
I used to drive my grandma Hulda crazy because she would ask what I wanted to and I always said pot pie. We always use some of the broth to mix the dough. We make some thin and some thick. We like creamed lettuce with it. Sometimes a little vinegar splashed on it. Looks Great. Take care.
Sounds good! We make creamed lettuce too, just had it for Christmas dinner. We normally eat our home canned red beets with it and butter bread! Thanks for watching!
Looks really delicious Helga.
Thank you!
This recipe is amazing, thank you.
So glad you like it!
I made Bear pot pie before, it was good. The only thing we don't put in is carrots, I'm on the other side of PA, Blue mountain.
We used to can bear. Good meat! You're about an hr and a half to the east of me.
This recipe is so easy to tinker with and make to taste. I have had many versions with my family being in and around central Pa. They are all a little different but that makes it fun!
I like my noodles a little more chewy. I can just knead the dough longer for that?
Kneading longer tends to make the dough tougher. In your case, just don't boil them quite as long and make the dough patches a bit thicker.
Starting to make my ham pot pie that my granddaughter requested. She lives in Florida and does not get it to often. My ham is cooked and have my broth done and made and froze my noodles for our Sunday meal. First time to make and freeze noodles ahead of time, so have my fingers crossed it works. Used 9 cups of flour and bacon fat, salt and water for noodles. Feeding an army so made plenty. Never used eggs in my noodles so it is something I my try next time.
Sounds like it will be wonderful!
One of the best batches you ever made! even rivaled my mom's! Plus you forgot squirrel pot pie!
Thanks, I think it came out well, too. Yup, forgot squirrel!
My Grandmother made Ham Pot Pie like this! Thank you so much for sharing your recipe.
You're welcome! Thanks for watching!
Hello from Herndon PA! Wondering if this is ok to freeze. I would like to make enough to have on hand :)
Hello! Great to see a local person! Yes, you can freeze it, we often do. We vacuum seal it into meal size portions. We like to visit Penns's Tavern and our friends down there!
Hi Helga, getting ready to make these now. Our family calls them potatoes and dumplings. I have traced our ancestry back to the PA dutch so not sure when/where the name change came in. I find this kind of stuff fascinating. I've only made this one other time and I used some of the ham broth in the dumplings, I believe that is what my grandma's recipe called for and we don't use egg. But, I might try it this time. Oh one last note my grandmother would sometimes put in sauerkraut which I absolutely hated, haha, guess that is the German part of us.
You'll have to let me know how it turns out! I know some folks in the more southern part of the state use the dumplings reference. All of this is so regional! The kraut idea sounds delicious, we make our pigeons (stuffed Cabbage) that way sometimes. Using the broth is also common. Since I put the pot pie and simmer in the stock, I think it gets good flavor that way. Thanks for watching!
Ok I just had a taste, now not saying I did mine correctly but the ones with the egg were a bit drier, more done in the middle, mine without the egg is more doughy, gummy in taste. I wound up having to make a second batch of dumplings because it seemed like they melted away. Happy New Year.
You need the eggs as the binder so they stay together cooking, or, at least that was what I was taught. It is a process, and sometimes it even differs in what kind of flour you use. And, practice makes perfect! I didn't get these right til about the third or fourth batches years ago.
I don't remember my Mom ever putting eggs into her noodles either, Lisa, but I am guessing that adding eggs would change the texture a lot. As Helga says, there are a lot of variations throughout the state. Mom came from a little town not too far from Altoona named Duncansville that was a lot like this recipe otherwise.
@@sgbaird What then? Just flour, baking powder, and broth for the pot pie?
You come up with food combinations I've never seen before. This one has to be a favorite during the winter.
It's really great cold weather food! And glad I can show some stuff others haven't seen. When Mike suggested me doing a channel, I looked for other channels doing this. I found none, and just a few vids on some of the dishes, and most weren't too good. That helped me decide to do them because it wouldn't just be another 1 of thousands cooking channel, it would have something different to offer.
I've never seen ham hocks like those shown in this video, but this is a lot like my Mom's other than the ham hocks and the egg in the dough. I'll bet this is just wonderful!
I get those hocks right from the butcher. So good! Eeveryone makes it their own way, but out family finds the dough more tender with the egg. It's a favorite! Thanks for watching!
Looks delicious and another great recipe to add to the list to try?
Think you would love it!
Hello,Whippoorwill homestead sent me . Looking forward to watching your videos.
Thanks so much, I've some pies to make!
Helga, love your channel! I made this recipe for a church soup sale, and boy, was it ever a hit! I'm getting hounded with requests now to make this recipe again. Someone handed me 25 1-quart containers to fill, so my question is: do you cater?
Lol, occasionally! I just made this myself!
That looks really good I am making Pea Soup this weekend but I will have to give the recipe a try!
That sounds good, I had pea soup the other day with a little ham and sharp cheese. Mmmm.
love pea soup !!!!!!!!!!!!!!!!!!!!!!!!
I’m preparing to make this for the first time. My Dad has been asking about it for the past few years and I’m finally going to try to recreate it. My Mom was a master of ham pot pie, chicken too. Alas, my Mom is not longer with us and I don’t have her recipe. I really like your recipe and I particularly like its austerity-it’s how I think my Mom made it. I have some questions. 1) How long do you cook the ham for the stock? 2) About how long do you simmer the pot pie noodles? Thanks for any guidance you can offer. Happy cooking!
I'm so sorry for the loss of your mom! I do the ham stock low and slow and you want it to where the meat just falls off the bone. If you want to save some work and have good developed flavor, do it in a crock pot overnight on low. Check how salty the hocks are, you may only need one. I have good meaty ones here at Masser's. The noodles take roughly 20 min to half hr, i bring to a boil and then back off to a simmer/boil. I hope this helps, let me know if you need anything else. it's hard because some of this is just a smell/see/feel deal which is hard to show when doing things like this. But after you make it this first time, you'll figure some stuff out.
Thanks very much for the additional guidance. The details really help. I realize that everyone does it a little differently, but the personal details offer a great jump-off point. Thanks again and happy cooking!
@@iannrobbins how did it go ? Much Love from Cleveland Ohio ❤️
@@StrangeRealityVlog it turned out well, thanks!
Wow sounds good...binge watching...
Thank you! Comfort food!
Now out on Oʻahu I can't get pot pie locally, so I am going to try making my own ... with duck! (pre-roasted Chinese duck from a great local dim sum shop; I made a great soup after Christmas from duck leftovers & thought "this should be pot pie")
Sounds great to me! I love duck and there is no bad version of pot pie! LOL!
Wow that looks fantastic! Yea, not what I think of when I think pot pie, sure looks better than the pot pies we have around here.
I love meat pie as well and will do one of those next week. Still way better than store bought Swanson pies! And yes, very different than what everywhere else calls pot pie.
Reminds me of my Moms.. In our family it was not done until we added fresh onion on top at the table then scarf!
LOL, with us, it's red beets! Thanks for watching!
+Helga's Pennsylvania Cooking yummie
Yes, when someone says we’re having pot pie and it turns out to be a meat pie, the bursting of my pretty red balloon is the “pop” heard around the world ☹️
LOL, I feel your pain.....Cracker Barrel doesn't have it right, either!
That looks delicious
Thank you!
Massers!!!! Yes man best butcher shop in my area!! N best bologna
I'm lucky I live nearby to such good shops like this and Irish Isle!
I could wait till supper for everything but the beets...looks like I'm having beets for breakfast! LOL!
LOL, breakfast of champions!
My family always called it pot pie UNTIL we moved to MD. Then it became known as slippery pot pie. Similar with shoo fly pie. We just allways called it shoo fly pie, but in MD you have to distinguish between wet bottom or not.
Interesting how different regions do things!
Could you do a vid on PA Dutch pickled eggs aka red beet eggs thank you for this video
Lol, I did. This shows how to make the beets. ua-cam.com/video/OECh3Yhn9lI/v-deo.html and this shows how to make the eggs! ua-cam.com/video/PebYSl4VrJE/v-deo.html. Recipes are in the description below the vids. Hope this helps!
@@PennsylvaniacookingBlogspot lol thank you
I get so confused with the dough part. Some recipes call for baking powder, crisco or butter (fat)?
You can make it different ways, it just depends on what you like. We make it this way because it's what our family likes.
God that looks good! Let me know when you open your restaurant!!!!
LOL, thanks!
Amazing - never heard of this
Definitely PA Dutch!
Everytime my mother in law made pot pie 🥧 I was so confused as to why there was no pie crust lol I always thought she had the name wrong lol
Nope, she was right! And when you think about it, makes sense, as pot pie is dough made in the pot, LOL. PA Dutch country, it's a huge difference! LOL!
How much water do you use for broth?
I use a 6qt dutch oven or stockpot and it's enough to cover the ingredients and still be medium watery.
Just had the beef Monday night 😋😋
Yum!
Omg!ya killn me!
It's good stuff!
How long would you cook the potatoes n noodles
Roughly 30 minutes or more at a simmer. or until tender.
@@PennsylvaniacookingBlogspot Thank you ! We are planning to make these at the East Coast Nation al Dutch Oven Gathering on September 8th 2022 at Codorus State Park. Join us if you can, All are welcome!
Ich ben deitsch lanne. Ich ben wohn Mississippi. Danki. Sorry if i butchered that ha im only in week of learning now.
Not bad! LOL!
My grandpa only used flour,water,salt
Many of these are Depression Era recipes and people used what they had. My family was fortunate, we had chickens for eggs. The eggs and baking soda make it a nicer dough and gives it a bit of bite or depth. Every family has their own recipe, and this is just our's made for decades this way. I don't turn away any pot pie! LOL!
@@PennsylvaniacookingBlogspot my grandpa was from pennsylvania .I think I'll try your recipe.
I hope you like it!
Oops, we always use horseradish on the side too. try it, it rocks.
Sometimes we do too, but we usually have butter bread and red beets with it.
This is more like soup not a pie, but I get it. You made it in a pot with the ingredients of make a pot pie with a crust.
This goes back to Depression era. If you get the 2 mixed up here, the locals will tell you about it, lol.
She used Crisco because she said lard cost to much.
I'm sure it varied for many folks due to what was affordable and available. We raised our own pork and I still have friends that do, so lard is free or cheap for me. Crisco costs more, lol. But my mother always loved using butter flavored crisco and I do occasionally depending on what I am making.
Was raised on this!
Scrapple, with fried eggs for breakfast.
Yup, love me some scrapple. We used to butcher and make our own!
Good home cooking!
Scalloped corn
Yup, make that! ua-cam.com/video/GM778CG5tEs/v-deo.html
Picked eggs with beets
Yup, red beet eggs are staple here, lol!