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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Country Ham Pot Pie Recipe

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This recipe for Country Ham Pot Pie, by , is from The Weaver Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Velma Cleaver


4 or 5 slices country ham about (1 inch thick with bone in)
6 potatoes
1 egg, well beaten
1 quart hot water
Ham broth
Approximately 6 to 8 cups flour.
pepper to taste

Put ham in kettle in water and cook until you can pull apart from the bone. Take rind off of ham and
set ham aside. Save broth.
Peel potatoes and cut into chunks. Put in ham broth. Taste ham broth. If it is too salty, add a little
In a large pan, put flour and make a tunnel in the center. (You won't be using much of the flour but you
need this to be able to work the flour in.)
Add egg and hot water. Mix in enough flour gradually until you can make a ball, so you can roll it out
with a rolling pin.
Roll the dough thin, cut it into square pieces and lay on lightly floured cookie sheets. Don't stack till you
get it all rolled out.
When potatoes start to cook, you can slowly start adding your dough squares as long as it is cooking.
Stir occasionally. When all dough has been added, add ham and a small amount of pepper.
Cover and cook on low heat for about 5 minutes.

*** Good with diced onions and vinegar.

Personal Notes:
Personal Notes:
In memory of my Mother, Ada Barb




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