My husband told me that when he was a kid his mom would make ham pot pie all the time and he hated it. That was a major sadness for me because I LOVE ham pot pie. So, I had to secretly find out his mom’s recipe and then find another recipe that was nothing like it haha! I really wanted my husband to enjoy ham pot pie and this recipe was the ticket. He really liked the fact that I pursued finding him a more suitable recipe.
I love the sauce in this recipe and how it compliments the ham. Also, you can use leftover ham if you have it on hand. I love reusing food as to not let it go to waste.
Ingredients
2 Pillsbury pie crust
1/4 cup Kerrygold butter
1/4 cup onion
1/4 cup Gold Medal all purpose flour
1 1/2 cup beef stock
1/2 cup half and half
1 cup Kraft cheddar cheese, shredded
1/2 tsp season salt
1/4 tsp garlic powder
Salt and pepper to taste
2 1/2 cups diced ham
2 cups frozen mixed veggies
Instructions
Preheat oven to 375 F. Grease a 9-inch pie dish and set aside.
In a sauce pan over medium-high heat, melt butter and saute onion until onions are soft, about 5 minutes. Whisk in the flour to form a roux. Whisk in beef stock until thoroughly incorporated. Whisk in the half and half and stir well. Slowly add in the cheese and stir until well blended. Add in all seasonings and salt and pepper to taste. Pour the veggies and ham into the pan and stir just until combined.
Place the bottom of your prepared crust into the greased pie dish. Pour ham filling in. Place the top crust on and seal edges. Using a fork, poke holes in top.
Brush with an egg wash. Bake about 45 minutes until the crust is nice and golden brown.
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Quick Tip: This recipe is easy to double when feeding a crowd.