Ham Pot Pie

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This beloved comfort food deserves the spotlight! Ham Pot Pie is everything you could want in a dinner – simple ingredients, easy-to-follow recipe, and a medley of flavors that’s as savory as it is soul-warming.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 333kcal

Author: Sara Ayesh

Ingredients

2 cups diced cooked ham
2 tablespoon olive oil
1 small onion diced
2 carrots peeled and sliced
2 celery stalks sliced
3 cloves garlic minced
3 tablespoon butter
3 tablespoon flour
1 ½ cups chicken broth
¾ cup heavy cream
½ teaspoon dijon mustard
1 teaspoon dried thyme
½ cup shredded gruyere
½ teaspoon salt
¼ teaspoon pepper
2 premade pie crusts
1 egg beaten + 1 tablespoon water

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Instructions

Preheat oven to 400°F.
In a large skillet, heat olive oil and sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook 1 minute more.
Stir in butter and flour, cooking for 1–2 minutes until a paste forms. Slowly whisk in broth and cream, stirring until thickened.
Add Dijon mustard, thyme, peas, ham, and Gruyère. Stir until combined and creamy. Season to taste.
Transfer filling to the first pie crust (or individual ramekins)
Top with the 2nd pie crust and crimp the edges.
Slice an "x" shape in the top of the crust to allow steam to escape while cooking.
Brush the top with the egg wash mixture.
Bake 30–35 minutes or until golden and bubbling. Cool slightly before serving.

Notes

Storage Directions

Refrigerator: Store leftover ham pot pie in an airtight container, and keep it in the fridge for up to 5 days.
Freezer: Wrap the pies tightly in plastic wrap, or place in a freezer-safe, airtight bag or container. Store in the freezer for up to 3 months. Before reheating, allow the hot pies to thaw overnight in the fridge.

Recipe Tips

Don’t overfill the pie crust shells. Leave some space between the filling and the top of the pie crust to prevent it from bursting in the oven.
Cut an “X” vent. Not to sound strict, but this isn’t an optional step! The ham pie needs a vent for the steam to escape; otherwise, the filling will get waterlogged.
Go for a thick filling. Thicker than you might think. As it bakes, the vegetables and ham will release liquids and moisture, and thin it out to the perfect consistency.
Let cool after baking. I know, I know, it smells so good, but waiting 15 minutes gives the pot pies a chance to cool and the filling to firm up so it doesn’t run everywhere.
Serve alongside a simple side salad or a roasted veggie dish for a well-rounded meal that’ll keep hungry bellies satisfied.

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