Ham Pot Pie

As in any GOOD OLD recipe measurements are what you want them to be!!!
Ingred; Ham broth, cut up left over ham, 1 onion cut up fine, potatoes, water, salt, flour.

Directions: Add water to ham broth and the ham bone enough to at least cover the bone. I also "wash" the pan out in which the ham was cooked (WITH JUST WATER!!!), and add this to my kettle of water, broth and ham bone. Boil this and simmer to get the flavor from the bone. The more water the more ham pot pie ....but remember not to add too much water over the top of the ham bone because you will be diluting the broth! Remove the bone. Add the cut up left over ham. Bring to a boil. chop 1 onion fine and add to broth. Boil 10 mins. Cut up potatoes (5 or 6 potatoes or whatever amount you like) ....in thick slices and add. Stir and allow to come to a boil. In a bowl, mix flour, salt if desired, and enough water to form a dough. Using extra flour, roll out the dough thin and cut into squares. (I usually get lazy and pinch off some dough and with floured hands, I flatted the dough between my hands until thin, not see through!)These are then dropped into the boiling ham broth. Stir once in a while. Turn the fire low and cover. Cook 15 minutes. This will thicken as it cools. Eat and Enjoy!! To get the white type thick broth be sure to use extra flour!! Also it turns the white color on the 2nd day after it has cooled in the refrig. This also tastes GREAT the next day if you are lucky to have any left!!! Let me know how this compares to yours!!! Thanks! Six