Ham Pot Pie
Easy vegetable and ham pot pie, perfect for using Easter or Christmas leftovers!
Easy vegetable and ham pot pie, perfect for using Easter or Christmas leftovers!
- 1 tablespoon olive oil
- 1 cup frozen green peas
- 1 teaspoon italian seasoning
- 1/4 teaspoon celery seed
- 1/3 cup unsalted butter
- 1 cup frozen corn
- 1/4 teaspoon dried thyme
- 1/3 cup white flour
- 2 cups chicken stock
- 1 cup chicken stock
- 2/3 cup whole milk
- 2 cloves garlic (minced)
- fine sea salt and freshly cracked pepper
- 2 small chunks (i leave the peel on!))
- 1 cup fresh carrots (sliced)
- 1/4 cup yellow onion (finely chopped)
- 1/2 cup fresh celery (thinly sliced)
- 1 tablespoon fresh flat leaf italian parsley (minced)
- 1 cups pre-baked honey ham, (cubed)
- 1 large egg (separated)
- 2 (9 inches each) unbaked simple truth pie crusts
- optional: fresh thyme additional fresh parsley
- Carbohydrate 23.6918240682709 g
- Cholesterol 52.4450000217706 mg
- Fat 11.3930358939187 g
- Fiber 2.55537810898556 g
- Protein 8.78766713936569 g
- Saturated Fat 5.81304011920933 g
- Serving Size 1 1 -10 serving (282g)
- Sodium 315.559026260313 mg
- Sugar 21.1364459592854 g
- Trans Fat 0.912025917254957 g
- Calories 229 calories
Step-by-step
- Preheat oven to 375 degrees F.
- In a large saucepan, combine the cut potatoes, carrots, and peas. Cover with 2 cups chicken stock and boil for 10-15 minutes or until potatoes are fork tender.
- Remove from heat, drain and set aside.
- In a large saucepan over medium heat, add the olive oil. Once shimmering, add in the onion and cook for 2-3 minutes, then add the garlic. Cook for 30 seconds and then add the celery. Stir until soft and translucent.
- Transfer this mixture on top of the other vegetables.
- Return the saucepan and add the butter. Once melted, whisk in the flour and whisk for 3-4 minutes until the mixture is light brown.
- Season with salt and pepper to taste, celery seed, Italian seasoning, thyme, and Italian parsley.
- Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick (add more broth and milk if you prefer a thinner sauce).
- Add the corn and cubed ham to the other vegetables and combine with the sauce.
- Stir until combined. Taste and adjust seasonings.
- Place one pie crust in a 9-inch pie pan (use a deep-dish pan if you have one) and lightly brush with egg whites.
- Bake for about 5 minutes, remove, and pour in the sauce/veggie mix.
- Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.
- Serve if desired with fresh thyme and/or parsley.
My Easy Ham Pot Pie Recipe: A Leftover Savior
As a busy working mom, time is my most precious commodity. Weeknight dinners need to be quick, easy, and (ideally) delicious enough to satisfy even the pickiest eaters in my family. That's why I've become a master of repurposing leftovers, and this Ham Pot Pie is a shining example. It's the perfect way to transform leftover Easter or Christmas ham into a comforting and flavorful meal that's ready in under an hour. Forget complicated recipes and lengthy prep times; this one's all about efficiency and delicious results.
The beauty of this recipe lies in its simplicity. No need for fancy ingredients or hours spent in the kitchen. I typically start with frozen vegetables – peas, carrots, and corn – because it saves me precious chopping time. The ham, of course, is a leftover from a previous celebratory meal, perfectly seasoned and ready to be incorporated into this savory pie. A simple homemade sauce, enriched with a touch of butter and flour for that lovely thickening effect, brings all the ingredients together.
The secret to a truly exceptional pot pie lies not just in the filling, but also in the crust. I’ve tried different crusts over the years – some store-bought, others homemade from scratch. Frankly, I've found that for this particular recipe, a store-bought crust works best in terms of time efficiency. The balance of the flavorful filling and a simple, flaky crust is pure perfection. No need to reinvent the wheel here; store-bought crust is my go-to for weeknight efficiency.
I often find myself adapting this recipe based on what I have on hand. Sometimes, I add diced potatoes to the filling for extra heartiness, or swap the peas for green beans. The possibilities are endless! The beauty of this dish is its versatility. It's a great way to use up any extra vegetables you might have lying around, creating a unique pot pie experience every time. In the past, I’ve even experimented with different herbs and spices, adding a touch of rosemary or sage to give it a distinct flavor profile.
This Ham Pot Pie isn’t just for special occasions; it’s a versatile weeknight dinner that's easy to adapt to suit your taste and schedule. Whether you're a busy professional like me or simply prefer a straightforward recipe that delivers incredible flavor, this Ham Pot Pie is a winner. It is a true testament to the fact that delicious meals don't always have to be complicated or time-consuming. The next time you have leftover ham, give this recipe a try; you won't be disappointed.
One of my favorite things about this recipe is the ease with which I can customize it to my mood. Some nights, I’ll add a sprinkle of extra cheese to the filling for an even richer flavor. Other times, I might serve it with a side salad for a lighter meal. The options are truly endless. The simple, adaptable nature of this recipe is what makes it such a regular staple in my home.
So, the next time you're looking for a quick, easy, and delicious meal that utilizes leftover ham, remember this recipe. It is simple enough for a weeknight dinner, but elegant enough for a special occasion, perfect for a simple family meal or a get-together with friends. Enjoy!
