Ham Pot Pie
Ham Pot Pie is a delicious way to use up leftover holiday ham. Full of tender ham, delicious vegetables, a creamy sauce, and a flaky curst, you can't go wrong with this meal.
Servings: 6 Slices
Equipment
- large skillet
- 9 inch pie plate
Ingredients
- 1 ½ cups cooked ham diced
- 2 tablespoons butter
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 1 cup frozen peas
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- 1 ½ cups chicken broth or vegetable broth
- ½ cup milk
- 14.1 ounces pie crusts 2 crusts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the diced ham and frozen peas, cooking for an additional 2-3 minutes.
- Sprinkle the flour over the mixture and stir well to coat the ingredients. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the dried thyme, dried rosemary, salt, and pepper to the skillet. Pour in the chicken or vegetable broth and milk, stirring constantly until the mixture thickens. Simmer for 5 minutes, allowing the flavors to meld.
- Roll out one pie crust and place it in the bottom of a 9-inch pie dish. Pour the ham and vegetable filling into the crust.
- Roll out the second pie crust and place it over the filling. Press the edges to seal the pie and cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the Ham Pot Pie to cool for a few minutes before serving.
Notes
To prevent a mess in the oven, you can place your pie pan on a rimmed baking sheet to catch any runover.