Chunky Ham Pot Pie
Cozy up with this hearty and flavorful Chunky Ham Pot Pie, a comfort food classic that's perfect for any occasion. Loaded with tender cubes of cooked ham, sweet peas, and a medley of sautéed vegetables like carrots, celery, and onion, this pie boasts a rich, creamy filling made with a velvety sauce of chicken broth and whole milk, seasoned with a hint of thyme. Tucked between two flaky, golden pie crusts and finished with a glossy egg wash, this dish combines rustic charm with irresistible flavor. Ready in just over an hour, this family-friendly meal serves up to six and is perfect for using leftover ham. Whether served on a chilly evening or during a casual gathering, this savory pie is sure to please.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 5 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup frozen green peas
- 3 cups cubed cooked ham
- 1 teaspoon dried thyme
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 pie crusts, rolled, store-bought or homemade
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet or pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5–7 minutes.
Sprinkle the flour over the vegetables and stir well to combine. Cook the mixture for 1–2 minutes, stirring constantly, to eliminate the raw flour taste.
Slowly pour in the chicken broth and milk, whisking constantly to create a smooth mixture. Bring the sauce to a gentle simmer and cook until thickened, about 3–5 minutes.
Stir in the frozen peas, cooked ham, dried thyme, salt, and pepper. Let the filling cook for another 2–3 minutes, then remove from the heat.
Roll out one pie crust and press it into a 9-inch pie dish, trimming any excess edges.
Pour the ham and vegetable filling into the prepared pie crust, spreading it evenly.
Cover the pie with the second pie crust. Trim, seal, and crimp the edges as desired, and cut a few small slits in the top to allow steam to escape.
Brush the top crust with the beaten egg to ensure a golden, glossy finish.
Bake the pot pie in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool for 5–10 minutes before serving. Enjoy your Chunky Ham Pot Pie!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
