Ham Pot Pie
Warm, hearty, and packed with comfort, this Ham Pot Pie is the perfect dish for any occasion, combining flaky, buttery pie crust with a creamy, savory filling of tender diced ham, vibrant peas, and aromatic vegetables like onion, carrot, and celery. Thickened with a velvety milk and chicken broth base, and enhanced with fresh thyme for a subtle herbaceous touch, this recipe is a sensational way to transform leftover ham into a show-stopping meal. The golden-brown crust, achieved with a simple egg wash, encases this flavorful medley beautifully, making every slice irresistible. Ready in just over an hour, this crowd-pleasing dish serves up to six and is ideal for cozy family dinners or as a stunning centerpiece for your table. Perfect for fans of comfort food, make this Ham Pot Pie your go-to recipe for satisfying both cravings and appetites!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 carrot, diced
- 2 celery stalks, diced
- 0.33 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked ham, diced
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves (or dried thyme)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 sheets pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large saucepan, melt the butter over medium heat. Add the diced onion, carrot, and celery, and sauté for 5–7 minutes until the vegetables are softened.
Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually add the chicken broth while stirring constantly to avoid lumps. Follow by adding the milk slowly while continuing to stir.
Bring the mixture to a gentle simmer, and cook until it has thickened, about 3–5 minutes.
Stir in the diced ham, frozen peas, thyme, salt, and black pepper. Remove the saucepan from the heat and let the filling cool slightly.
Roll out one sheet of pie crust and fit it into the bottom of a 9-inch pie dish, trimming any excess dough that hangs over the edges.
Pour the prepared ham mixture into the pie crust, spreading it out evenly.
Cover the filling with the second pie crust, crimping the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden and shiny finish.
Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 35–40 minutes, or until the crust is golden brown.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.1 g | 300% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 10692 mg | 465% | |
| Total Carbohydrate | 349.4 g | 127% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 56.5 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 669 mg | 51% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4092 mg | 87% | |
*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.
