Ham Pot Pie
Packed with tender ham, flavorful vegetables, and a buttery, flaky crust, each bite of this Ham Pot Pie is full of warmth and satisfaction.
Servings 6 servings
Calories 181kcal
Ingredients
- 2 tablespoons butter
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 1½ cups ham cooked, diced
- 1 cup peas - frozen
- ¼ cup all-purpose flour
- 1½ cups chicken broth - or vegetable
- ½ cup milk
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and pepper to taste
- 1 pkg refrigerated pie crusts 2 crusts
Instructions
- Preheat the oven to 375°F (190°C).
- Melt the butter over medium heat in a large skillet.
- 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.
- Pour in the broth and milk, stirring constantly until the mixture thickens.
- Add the dried thyme, dried rosemary, salt, and pepper to the skillet.
- Simmer for 5 minutes, allowing the flavors to blend.
- Roll out one of the sheets of 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 sheet of pie crust and place it over the filling. Press the edges together to seal the pie and cut a few slits in the top crust to allow the 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 pie to cool for a few minutes before serving.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 10g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 518mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg | Net Carbohydrates: 9g