In the Kitchen: Pot Pie Noodles with Ham

Every Christmas and Easter I always make Pot Pie Noodles with all the left over ham. It’s one of those family recipes that’s great for a nice chilly winter night.

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Here’s a estimated recipe since I always make it with a little of this and that.

This will make 6-8 servings.

What you’ll need:

– 3 thick chunks of leftover ham
– 5 cups chicken broth
– 1 cup water
– 2 generous pinches of cilantro
– salt/pepper
– 2 cups flour
– 5-6 Tablespoons Lard/Crisco
– 1 teaspoon salt
– 8-10 Tablespoons Milk

In a large stock pot warm a couple teaspoons of olive oil on medium heat. cut ham into square chunks and add to your stock pot along with the cilantro, salt and pepper (to taste). Cook for about 7 minutes, browning the ham.

Next, add the 5 cups of broth and 1 cup of water your pot and turn to medium/high heat. While waiting for this to come to a boil start making your noodles.

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In a large bowl, combine your flour and salt. Then add your lard/Crisco and cut it into the flour. Once you’ve cut the Lard into small pieces amongst the flour add your milk a couple tablespoons at a time mixing it in as you go. You want the dough to stick together but not be gooey.

Form into a ball and roll out to your desired thickness. I leave mine kind of thick because I like them to be doughy but you can choose to roll them thinner of you’d like. Then cut them into 1″ pieces and then in half.

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Add your noodles to your bow boiling stock and cook for about 20 minutes or until your noodles are at your desired doughy-ness.

Serve with bread and you’re done!

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All photos are from LuckyPorcupine Co.

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