Ham Pot Pie

5 from 1 vote

Leftover ham pot pie with double crust and vegetables is an easy recipe baked in the oven after the holidays. Diced smoked pork, carrots and other veggies.

Prep Time15

Cook Time40

Course: Entree

Cuisine: American

Keyword: leftover ham, pot pie

Servings:

Author: Justine

Equipment

1 Bowl
1 pie pan

Ingredients

1.5 c leftover ham diced
2 tbsp butter
1 onion diced
2 stalks celery sliced
2 carrots peeled and diced
1 c frozen peas
1/4 c all purpose flour
1/2 tsp thyme
1/2 tsp rosemary
1.5 c vegetable broth
1/2 c milk
2 refrigerated pie crusts

Instructions

Preheat your oven to 375°F or 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 slicing.

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