Ham and Broccoli Pie
Elevate your comfort food game with this hearty Ham and Broccoli Pie, a perfect balance of creamy, cheesy goodness and savory flavors encased in a flaky, golden crust. Featuring tender broccoli florets, diced ham, and sharp cheddar cheese enveloped in a velvety béchamel sauce, this wholesome recipe is a delicious way to use leftovers or indulge in some classic home-cooking. With just 20 minutes of prep time and simple techniques like steaming and sautéing, this pie comes together effortlessly for a family-friendly dinner or a meal-prep favorite. Serve it warm from the oven for a satisfying dish that combines rustic charm with rich, indulgent flavor. Ideal for weeknight dinners or potluck gatherings, this Ham and Broccoli Pie is bound to become a new favorite.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups sharp cheddar cheese, shredded
- 1.5 cups ham, diced
- 2 cups broccoli florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons nutmeg
- 2 sheets pie crusts, refrigerated
- 1 large egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Steam the broccoli florets for 3-4 minutes until just tender and set aside.
In a medium saucepan, melt the butter over medium heat, then whisk in the flour to form a paste (roux). Cook for 1-2 minutes, whisking constantly.
Gradually add the milk, whisking until smooth. Cook the mixture for 5-7 minutes, stirring frequently, until thickened.
Stir in the shredded cheddar cheese, salt, pepper, and nutmeg until melted and smooth. Remove from heat and let cool slightly.
In a skillet, heat the olive oil over medium heat and sauté the chopped onion until softened. Add the minced garlic and cook for 1 more minute.
In a large mixing bowl, combine the diced ham, steamed broccoli, sautéed onion and garlic, and the cheese sauce. Mix well to combine.
Roll out one sheet of refrigerated pie crust and fit it into a 9-inch pie dish. Trim any overhanging edges.
Pour the ham and broccoli filling into the prepared pie crust, spreading it evenly.
Cover the filling with the second sheet of pie crust. Pinch the edges together to seal and trim any excess pastry. Cut small slits in the top crust to allow steam to escape.
Brush the top of the pie with the beaten egg to ensure a golden crust.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 329 mg | 25% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 321 mg | 7% | |
*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.
