Potato Pot Pie

Kathie Carr


This is sheer comfort food. The recipe came from my Irish-German family and I really don't know if its either of those originally, or a combination of both. My Mom and Grandma both changed recipes a lot, using what they had on hand and what they liked.

★★★★★ 1 vote
20 Min
1 Hr


5-6 medium
potatoes, peeled and sliced thin
1 medium
onion, chopped
pastry for 2 crust pie
2 clove
garlic, minced
salt and pepper to taste
1 c
chopped fresh parsley
1/2 c
cream (half and half ok but do not use milk)
egg, beaten


1 c
chopped fully cooked ham


1Preheat oven to 425 degrees.

Line a 10 inch pie plate with pastry. Place 1/4 of potato slices in pastry. If using ham sprinkle 1/4 of ham over potatoes. Mix garlic, salt, pepper, and parsley. Sprinkle 1/4 of this mixture on potatoes. Repeat layers until all these ingredients are used.
2Top pie with top crust. Seal edges with a fork. Cut slits in top of crust to allow team to escape.

Carefully pour cream or half and half through the slit into the pie filling. Brush top of pie with beaten egg yolk. You will not need it all.

Bake for 1 hour. You may wish to cover edges of pie with foil to prevent over-browning.

Let pie sit for 10 minutes before cutting.

About Potato Pot Pie

Dietary Needs: Vegetarian