A hearty and comforting Ham Pot Pie is a great way to use up leftover Easter or Christmas ham. This pot pie has a double crust and a thick, rich filling full of diced ham, potato chunks, and corn.
Course Main Dish
Cuisine Southern
Keyword Easter
Prep Time 9 minutesminutes
Cook Time 30 minutesminutes
Total Time 39 minutesminutes
Servings 8
Ingredients
1cuppeeled and diced potato
1/2cupsalted butter
2/3cupdiced onion
1teaspoonsalt
1/2teaspoonblack pepper
1/4teaspoondried thyme
1/4teaspoonpoultry seasoning
1/2cupall-purpose flour
1 1/2cupschicken broth
1cupmilk
3cupsdiced ham
1 1/2cupsfrozen corn,thawed
2refrigerated pie crusts
1egg beaten together with 1 tablespoon water
Instructions
Preheat oven to 425 degrees.Place potatoes in a small saucepan. Cover with water and bring to a boil. Simmer for 5 to 8 minutes to soften. Drain.
Melt butter in a large skillet. Add onion and cook for 3 to 4 minutes.
Add salt, pepper, thyme, and poultry seasoning.
Sprinkle flour into skillet and cook and stir for 1 minute.
Gradually whisk in chicken broth and then milk. Add corn and potatoes. Let mixture simmer for several minutes to thicken.
Stir in ham. Check for seaosning and add more salt and pepper if desired.