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.
- 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
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.