Ham Pot Pie
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.
Servings: 8
Ingredients
- 1 cup peeled and diced potato
- 1/2 cup salted butter
- 2/3 cup diced onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 3 cups diced ham
- 1 1/2 cups frozen corn, thawed
- 2 refrigerated pie crusts
- 1 egg 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.
- Fit one piecrust into the bottom of a deep dish 9-inch pie pan. Pour in filling.
- Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
- Brush the top with egg mixture. Cut 3 or 4 slits with a knife in the middle to let steam escape.
- Place on a baking sheet and bake for 30 minutes.
Nutrition
Calories: 494kcal